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

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 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.

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 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 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 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.

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 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 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.