46results about How to "Alcoholic and mellow" patented technology

The present invention discloses the recipe of one kind of white spirit, the materials of which include kaoliang, rice, glutinous rice, wheat, corresponding and highland barley. Adding highland barley, which contains vitamins and minerals and has high nutritious value and health function, into the materials for the white spirit makes the white spirit possess raised quality. The white spirit is mellow and transparent, and has the advantages of good aftertaste, causing no upset in head and throat, etc.

The invention discloses a longan cane-juice brandy and a brewing method. The method comprises the following steps: longan and cane juice are used as the main raw materials to brew the distilled spiritthrough biological enzymolysis, microorganism low-temperature fermentation and distillation twice; and the distilled spirit is aged in an oak barrel to obtain the longan cane-juice brandy. The longancane-juice brandy has the aging oak fragrance and the elegant fragrance of fruits and wines, tastes rich, pure and sweet, and has a typical outstanding style, thereby being an ideal inebriant drink.

The invention relates to a formula of a health-care wine, which is prepared from the following raw materials by weight: 20 to 60g of Chinese angelica, 20 to 60g of white paeony root, 20 to 60g of rehmanniae praeparatum, 20 to 60g of twotooth achyranthes root, 20 to 60g of Amur corktree bark, 20 to 60g of eucommia bark, 20 to 60g of divaricate saposhnikovia root, 20 to 60g of dahurian angelica root, 10 to 50g of Szechuan lovage rhizome, 10 to 50g of incised notopterygium rhizome, 10 to 50g of doubleteeth pubescent angilica root, 10 to 30g of areca seed, 5 to 20g of cassia bark, 5 to 20g of mix-fried licorice root and 1,000 to 2,000g of white wine. The method for preparing the formula comprises the following steps: (1), frying the white paeony root; (2) frying the Amur corktree bark with salt; (3) frying the eucommia bark with ginger; (4) crushing the medicaments, and putting the mixture into a silk bag; (5) pouring the white wine, storing the mixture into an urn, boiling the mixture on the fire for 1 hour; and (6) deslagging to obtain the health-care wine. The health-care wine has the effects of enhancing immunity, resisting aging, improving five primary elements of human body internal organs such as heart, liver, spleen and lung, quickening the blood and relieving pain, dispelling wind and eliminating dampness, supplementing kidney and quieting spirit, and the like. The health-care wine has the advantages of brownish red and transparent color, mellow and slightly bitter taste, pure and mild flavor and lingering aftertaste, can be used as an edible beverage, and can also be used as a medicament for healing and treating.

The invention provides a compound fermented fruit wine and a preparation method thereof. The fruit wine is characterized in that cherry tomato juice and pomelo juice used as main raw materials and potassium metabisulfite, pectinase and wine yeast used as auxiliary materials are subjected to sterilization, pectinase enzymolysis, concentration, primary fermentation, secondary fermentation and filtration to obtain a fermentation clear solution; and red date juice is added into the fermentation clear solution for blending and clarification, thus obtaining the compound fermented fruit wine. The preparation method provided by the invention comprises the following steps: respectively smashing cherry tomatoes and pomelos, mixing, and performing potassium metabisulfite sterilization treatment on the mixed juice; after sterilization, performing pectinase treatment, subsequently concentrating the juice until the soluble solid content is 18-22%, and inoculating with the yeast to perform primary fermentation and secondary fermentation; and adding the red date juice into the fermentation clear solution, blending, and clarifying to obtain the fruit wine. The fermented fruit wine provided by the invention has a mellow and fruity taste, contains balanced nutrient contents and has multiple health care effects.

The invention relates to a Phyllanthusemblica L. tea liquor and a preparation method thereof. The preparation method uses Phyllanthusemblica L. and Pu'er tea as raw materials along with table salt, starch source, sweet distiller's yeast, protease, edible alcohol, water, colour toner and flavoring additives and combines the steps of immersion extraction and alcoholization, fermentation and distillation, homograde formulation, enzymolysis and aging, and the like to prepare the Phyllanthusemblica L. tea liquor. Therefore, various nutrient components and pharmaceutical components of Phyllanthusemblica L. and Pu'er tea are effectively maintained, the formula is novel, the method is safe and practical, the process design is scientific and reasonable, and the production devices are simple and practical and are applicable to industrial production. The product has clear and bright wine body, pleasant color, mellow bouquet, fresh taste, special delicate fragrance and aftertaste of Phyllanthusemblica L., low alcohol and sugar and rich and various vitamins, amino acids, trace elements and quasi-SOD substances and has the functions of clearing and nourishing throat and promoting digestion and effects of reducing body weight, prolonging life, maintaining beauty and the like after eaten for long time, thus the tea liquor has good market prospect.

The invention discloses dendrobium officinale leaf fermented wine which is prepared from fresh dendrobium officinale leaves, olive fruits, white granulated sugar, bacteria powder and distilled water according to certain weight part proportions, wherein the bacteria powder is prepared by mixing lactobacillus plantarum, rhamnose bacteria, lactic acid bacteria DU-106, saccharomycetes, NaCl, glucose,inulin and dietary fiber according to proportions. The preparation method of the dendrobium officinale leaf fermented wine comprises the following steps: raw material selection; blanching with boiledwater; preparation of alcohol liquid; diastatic fermentation; aging fermentation; clarification and degerming; distillation of the alcohol liquid to obtain the dendrobium officinale leaf fermented wine. The dendrobium officinale leaf fermented wine has mellow wine flavor. Tastes smooth and mellow, and has sour-sweet and tasty taste; the wine is light pink, clarified, stable and uniform. The dendrobium officinale leaf fermented wine has nutritional effects of the fresh dendrobium officinale leaves, and also has physiological and health-care effects achieved by fermentation and metabolism of lactic acid-production bacillus and saccharomyces cerevisiae. The alcohol content is 6 to 15 percent, the total acid content is 0.5 to 1.5 percent, and the polysaccharide content is 0.5 to 0.8 percent. The dendrobium officinale leaf fermented wine has an outstanding immunobiological activity; the phagocytosis activity of RAW 264.7 mice macrophage and the secretion volume of relevant immunocytokines can be improved.

The invention provides a production method of pitaya and grape composite fruit vine. The production method comprises the following steps of (1) preparation: preparing the pitaya, the grape and crystal sugar at a weight ratio of 3.6 to 4.2: 2.0 to 2.5: 1; (2) washing the grape with clean water, then drying the washed grape, washing the grape with cold boiled water, drying the grape, placing the grape and the crystal sugar into a wine jar, sealing the wine jar, and placing the wine jar in a shade place to enable the grape to be fermented for 3 to 5 days; (3) washing the pitaya with clean water, drying the pitaya, washing the pitaya with cold boiled water, drying the pitaya, peeling the pitaya, and cutting the pitaya into slices; (4) placing the sliced pitaya and the crystal sugar into the wine jar, placing an appropriate amount of lemon on the topmost surface, sealing the wine jar, and enabling the sliced pitaya and the grape to be fermented for 150 to 180 days; (5) separating the juice and the slag, and filtering the wine; and (6) bottling the wine. The production method is simple, feasible and low in cost, the original flavor of the pitaya and the grape can be maintained, and the produced wine is mellow, sweet and tasty and has high nutritive healthcare value; and moreover, the produced wine dose not contain any chemical composition, so that the safety and healthy requirement in eating of people can be met.

A pumpkin wine with pumpkin as raw material and its fermentation are disclosed. The raw materials consist of pumpkin, red rice, vegetable medicinal wine, honey and water. The process is carried out by making pumpkin into slices, dices or silvers, removing surface water content, putting into thermostatic pot at 40-80 degree for some time, washing for red rice, putting into thermostatic pot at 90-100 degree for some time, taking out pumpkin and red rice, putting into cooler at 0-20 degree, cooling, adding into vegetable medicinal wine, putting into fermenter, fermenting, filtering fermented mixture of pumpkin and red rice, extracting, adding into honey and water, packing to tins and sterilizing. It's non-distilled wine and no need for high-temperature steaming and boiling, it has good taste and color and can't destroy multiple nutrients; it has excellent heat-clearing and toxicity-relieving effects and health-caring function and it has no residual methanol.

The invention discloses healthcare wine capable of strengthening stomach and tonifying qi and a production method thereof. The healthcare wine is produced by use of the following raw materials in parts by weight: 90-100 parts of emblic leafflower, 50-60 parts of randia cochinchinensis fruits, 30-40 parts of walnut flesh, 5-25 parts of longan aril, 15-25 parts of rhizoma curculiginis, 15-28 parts of rhizoma ligustici wallichii, 15-30 parts of Chinese yam, 10-25 parts of songaria cynomorium herb, 15-20 parts of gordon euryale seeds, 15-20 parts of Chinese dates, 5-25 parts of white peony root, 5-15 parts of morinda root, 3-25 parts of rhizoma zedoariae, 5-25 parts of licorice root, 13-25 parts of wolfberry fruits, 5-20 parts of cuscuta chinensis, 13-30 parts of pericarpium citri reticulatae, 5-25 parts of flos caryophylli, 15-30 parts of natural spice and 10-12 parts of activation yeast. The healthcare wine is precise in prescription and proper in compatibility of medicines, and has the efficacies of strengthening the stomach, tonifying qi, promoting blood circulation, nourishing yin, tonifying the physical body and the like, thereby being environmentally-friendly and green healthcare wine.

The invention discloses a less-sulfur and oxidization control brewing technology of amur grape sherry. The less-sulfur and oxidization control brewing technology comprises the following steps: manually picking amur grapes; selecting and removing rotten fruits, unripe and green fruits and secondary fruits; removing stems and crushing; adding a sulfurous acid water solution with the sulfur dioxide content of 6 percent into treated grape dreg; sending the treated grape dreg into a fermentation tank; adding pectinase and active dry yeast, and carrying out fermentation to obtain a fermented solution; adding grape distilled alcohol and rapidly cooling; stopping fermentation; immersing after the fermentation is stopped, and separating to obtain a wine sample; carrying out ageing and stabilizationtreatment on the wine sample to obtain the amur grape sherry. The less-sulfur and oxidization control brewing technology disclosed by the invention takes the amur grapes as the raw material and the brewed amur grape sherry has a mellow mouthfeel and has the styles and characteristics of Spanish sherry; the defects that dry red wine brewed by the amur grapes has a raw and green aroma, a heavy soilodor and a very sour mouthfeel are made up.

The invention belongs to the technical field of wine making, and provides black grain wine and a brewing method thereof. The black grain wine provided by the invention consists of the following components in parts by weight: 30-50 parts of sorghum, 5-10 parts of black glutinous rice, 5-10 parts of black rice, 3-8 parts of black corn, 1-5 parts of triticale, 0.5-3 parts of black jujubes, 0.5-3 parts of black sesame, 0.5-2 parts of watermelon peel, 3-8 parts of red beans, 1-5 parts of waxberries, and 0.1-1 part of tamarind fruits. The preparation method comprises the following steps: crushing the sorghum, the black glutinous rice, the black rice, the black corn, the triticale, the black sesame and the red beans, performing mixing, adding water, and performing boiling and concentrating to obtain a wet mixture; grinding the watermelon peel, the waxberries and the tamarind fruits, adding water, and performing boiling and concentrating to obtain a fruit paste; and adding water into the wet mixture, performing secondary boiling, spreading and airing the boiled material to room temperature, adding yeast powder to obtain a to-be-fermented material, and performing fermentation treatment anddistillation treatment to obtain base liquor, soaking the fruit paste in the base liquor for 30 days, and performing filtering and filling to obtain the black grain wine. The technical scheme solves the problems of poor color and luster and poor taste of black wine in the prior art.

The invention discloses a dendrobium officinale fermented wine stable in color. The dendrobium officinale fermented wine stable in color is prepared from, by weight, dendrobium officinale fresh stem,olive fruit, roxburgh rose fruit, Chinese wolfberry, raspberry, passion fruit extract, grape seed extract, Plukenetia volubilis fruit shell extract, concentrated sugarcane juice, white granulated sugar, bacteria powder, and distilled water. The preparation method comprises following steps: raw material selection, boiling water hot processing, wine liquid preparation, saccharification fermentation,natural fermentation, clarification and sterilization, and bottling and sealing. The dendrobium officinale fermented wine is fragrant and mellow in taste, soft and mellow in mouthfeel, sweet and sour, and is delicious. The wine body is light pinkish-purple, is clear, stable, and uniform, wine body color is stable, and health care efficiency is high. Active substances such as the polysaccharides in the dendrobium officinale fermented wine and fermented dendrobium officinale stem polysaccharides possess obvious immunity functions and anti-oxidation effect, and a problem in the prior art that the wine body color of dendrobium officinale fermented wine is not stable is solved effectively. The dendrobium officinale fermented wine with health care function, and mellow and smooth mouthfeel is provided, and dendrobium officinale industrial chain is extended.

The invention discloses a preparation process for medicinal liquor containing radix astragali. The preparation process comprises fermentation in a main distillery, distillation of rice for making wine, fermentation in a first distiller, distillation of honey dew melons for making wine, and distillation of radix astragali for making wine in a second distiller. Three different raw materials are separately fermented, and are combined and distilled.

The invention provides a medicinal liquor for treating abdominal pain and a preparation method of the medicinal liquor. The medicinal liquor is prepared from a corn wine, a ciliatenerve knotweed root, pepper, a bitter bamboo shoot and fructus cinnamoii. Various medicines supplement one other and work together to achieve the medicinal effect by adopting the corn wine as a medicinal usher, so that the medicinal liquor has a very significant effect on the diseases such as abdominal pain and abdominal distention, nausea and vomiting and a fever headache caused by diarrhea, dysentery and an eruptive disease, the preparation method is simple, and the medicinal liquor is convenient to take and is very applicable especially in some cases of shortage of doctors and medicines.

The invention discloses a grape wine with jasmine flavor, and the grape wine with the jasmine flavor comprises the following materials in parts by weight: 20 to 35 parts of jasmine, 40 to 500 parts of grape, 20 to 40 parts of white granulated sugar, and 30 to 40 parts of edible alcohol. The grape wine with the jasmine flavor provided by the invention has a good taste, high alcohol concentration, savoury and mellow vinosity and a unique flavour, and is rich in amino acid, mineral substance and multivitamin, is beneficial to the health of a human body, meanwhile the jasmine flavor is full due to the fact that fresh jasmine juice is added, and the grape wine with the jasmine flavor is loved by people.

The invention provides a brewing process of organic pure grain agilawood romantic charm wine. The brewing process comprises the steps that screening materials, filtering and rinsing, pulverizing, stirring, steaming, saccharification, fermentation and distillation are performed, specifically, an empty bottle is first steamed when steaming the materials, after airflow rises for 8 minutes, red grains, millet, agilawood, malt meal and hops are put in the empty bottle, a layer of materials is added after a layer of air rises, and the material are added to the bottle mouth in sequence and cooked for1.5 hours; distiller's yeast is added at 35DEG C when saccharification, 1.36 kilograms of distiller's yeast and 2.5 kg kilograms of pure grain natural yeast powder are added in every 100 kilograms and stirred evenly and put into a cylinder to maintain the temperature of the materials at 35 DEG C, and saccharification is performed for 24-36 hours; 0.9 kilogram of red vinasse and 1.8 kilograms of distiller's yeast powder are added during fermentation and put into the brewing cylinder for fermentation when the temperature of the materials is dropped to 35 DEG C; and the temperature is controlledat 36 DEG C on the first day and gradually decreased on the second day, when the temperature of the materials is dropped to 28-30 DEG C on the seventh day, extractive distillation is carried out, andthe materials are all distilled to obtain the wine. The brewing process enables nutrients of vinosity molecules to be rich, the taste is soft, the wine appearance is orange yellow and is clear and transparent, no impurity and foreign matter is generated, the alcohol content is about 53, and the acidity is less than 0.5.

The invention provides an apricot wine fermentation method and an apricot wine, and belongs to the technical field of fruit deep processing. The method comprises the following steps: removing kernelsof apricot fruits, juicing the apricot fruits, mixing the juice with sulfur dioxide and pectinase, and carrying out enzymolysis to obtain an zymolyte; mixing the zymolyte with yeast, and adjusting thecontent of soluble solids in the mixture to obtain an adjusted substance; carrying out first fermentation and second fermentation on the obtained adjusted substance; and mixing the second fermentation substance with sulfur dioxide, ageing, carrying out cold treatment, filtering, and blending to obtain the apricot wine. The apricot wine obtained by the fermentation method provided by the inventionis clear, transparent and bright, and has no suspended solids or precipitates; the apricot wine is faint yellow, has harmonious apricot fragrance and mellow wine fragrance, and is mellow, moist, fineand full in flavor; the alcoholic strength is 8-12%; and the mass percentage of sugar is 0.5-9%.

The invention discloses alopecia-prevention health care wine. The health care wine is made from, by weight, 60-100 parts of plastrum testudinis, 200-240 parts of bungarus multicinctus bodies, 30-50 parts of bungarus multicinctus gallbladder, 30-50 parts of cock testis, 20-30 parts of fructus arctii, 20-30 parts of ardisia maculosa mez, 20-30 parts of omei linden root-bark, 20-30 parts of caudate tickclover herb root, 18-20 parts of fennel, 18-20 parts of obscured homalomena rhizome, 18-20 parts of cacumen biotae, 18-20 parts of wolfberry fruit, 12-14 parts of hawthorn, 12-14 parts of Potentilla discolor Bge., 10-12 parts of fructus anisi stellati, 10-12 parts of longan pulp, 10-12 parts of almond, 100-200 parts of sugar liquid and 8000-10000 parts of rice wine. The alopecia-prevention health care wine is formed by matching Chinese herbal medicine with the effects of invigorating spleen and supplementing qi and nourishing yin and tonifying blood, and has remarkable treatment effects on blood wind alopecia, alopecia caused by side effects of medicine, postpartum alopecia, alopecia caused by anemia, alopecia caused by malnutrition and the like.

The invention discloses health wine functional to lower three highs and a production method thereof; the health wine is produced from, by weight, 80-100 parts of emblic leafflower fruit, 50-80 parts of fruit of Murraya euchrestifolia, 10-20 parts of agilawood, 5-25 parts of hawthorn fruit, 18-26 parts of Radix Changii, 18-26 parts of root of Angelica sinensis, 15-30 parts of Rhizoma Polygoni Cuspidati, 10-25 parts of rhizome of Rheum officinale, 15-20 parts of Semen Euryales, 15-25 parts of Fructus Jujubae, 5-25 parts of kelp, 15-25 parts of burdock root, 5-15 parts of bark of Eucommia ulmoides, 10-20 parts of licorice root, 12-20 parts of wolfberry fruit, 5-15 parts of Semen Cuscutae, 10-20 parts of tangerine peel, 5-15 parts of clove, 10-20 parts of natural flavor, and 10-12 parts of activated yeast. The health wine has strict formulation and suitable compatibility of softness and rigidity, can balance and adjust blood pressure, blood glucose and blood lipid, has significant effect in preventing and auxiliarily treating three highs, and is green health wine functional to lower three highs.

The invention discloses pomegranate-flavored healthcare wine. The wine is composed of, by weight, 100-150 parts of pomegranate, 200-300 parts of grape, 20-50 parts of white granulated sugar and 10-15 parts of honey. The pomegranate-flavored healthcare wine is good in taste, high in alcohol content, savoury and mellow in smell, unique in flavor, rich in amino acid, mineral and various vitamins, good for people's health and highly popular with people.

This invention relates to a fruit scent wine's making process, characterized by the following steps: first, fruit original wine's portion is 80-90%, and compound fragrant flavoring wine 3-20%; second, mixing above compositions even, filling pure water to concoct to right degree; third, in an association period, repeatedly filtering it, and potting it to get finished product. The wine prepared in this process has the advantages of having mellow fragnance, doing no harm to head, little physiological reaction.

The invention discloses a method for brewing a longan Chinese-wolfberry brandy, which comprises the following steps: longan and Chinese wolfberry are used as the main raw materials; corresponding auxiliary materials comprising water, organic acids, pectase, nutrients and Vc, are added in the preparation process; biological enzymolysis, microorganism low-temperature fermentation and distillation twice are used to brew the distilled spirit; and the distilled spirit is aged in an oak barrel to obtain the longan Chinese-wolfberry brandy. The longan Chinese-wolfberry brandy has the aging oak fragrance and the elegant fragrance of fruits and wines, tastes rich, pure and sweet and has a typical outstanding style, thereby being an ideal inebriant drink. The method fully utilizes the rich resourcesof longan and Chinese wolfberry in China and makes due contributions to the development of the deep processing of farm produces.

The invention provides a preparation method of korla pear fruit wine. The method combines soaking and fermenting processes, so that the defect that fruit wine prepared by a soaking method is high in alcohol content and poor in taste and has alcohol irritation and the defect that fruit wine products prepared by a fermenting method are unstable in quality and slight in fruit aroma are overcome. Dryred wine is used to replace Baijiu used in methods for making fruit wine through conventional soaking processes in the soaking process, so that first pre-made liquid obtained by soaking is stable in quality and soft, and fresh aroma of grape and pear is retained; pear distillers' yeast is utilized in the fermenting method to ferment bergamot pear pulp, so that obtained second pre-made liquid is good in taste; the korla pear fruit wine obtained by mixing the first pre-made liquid and the second pre-made liquid according to a weight ratio of 1:3-4 and aging has the advantages of being stable inquality, easy in preservation, strong in fruit aroma, coordinated and soft in taste, fast in raw wine maturing and rich in extract.

The invention discloses a preparation process for medicinal liquor containing herba epimedii. The preparation process comprises fermentation in a main distillery, distillation of rice for making wine,fermentation in a first distiller, distillation of peaches for making wine, and distillation of herba epimedii for making wine in a second distiller. Three different raw materials are separately fermented, and are combined and distilled.

The invention discloses a method for brewing a longan Chinese-wolfberry brandy, which comprises the following steps: longan and Chinese wolfberry are used as the main raw materials; corresponding auxiliary materials comprising water, organic acids, pectase, nutrients and Vc, are added in the preparation process; biological enzymolysis, microorganism low-temperature fermentation and distillation twice are used to brew the distilled spirit; and the distilled spirit is aged in an oak barrel to obtain the longan Chinese-wolfberry brandy. The longan Chinese-wolfberry brandy has the aging oak fragrance and the elegant fragrance of fruits and wines, tastes rich, pure and sweet and has a typical outstanding style, thereby being an ideal inebriant drink. The method fully utilizes the rich resources of longan and Chinese wolfberry in China and makes due contributions to the development of the deep processing of farm produces.

The invention discloses a preparation method of health-care shitake wine. The preparation method sequentially comprises the following steps: cleaning, microwave sterilizing, cooling, crushing, filtering, fermenting and blending. due to the adoption of the preparation method, waste shitake stems can be prepared into the health-care shitake wine which has an orange yellow color and is clear, transparent, free of impurities and foreign bodies, mellow in wine flavor and sweet in taste, so that the production cost is low, and waste is turned into treasure; the economic benefits of shitake production are increased; the application range of shitake is widened.

The invention discloses a process for making medicinal liquor containing fructus psoraleae. The process comprises steps of fermentation in a main distiller, distillation of rice for liquor making, fermentation in a first distiller, distillation of pineapple for liquor making, and distillation of the fructus psoraleae for liquor making in a second distiller. The medicinal liquor making process based on respective fermentation and combined distillation of the three different raw materials is implemented.

The invention discloses a process for making medicinal liquor containing radix angelicae sinensis. The process comprises steps of fermentation in a main distiller, distillation of rice for liquor making, fermentation in a first distiller, distillation of persimmon for liquor making, and distillation of the radix angelicae sinensis for liquor making in a second distiller. The medicinal liquor making process based on respective fermentation and combined distillation of the three different raw materials is implemented.