52results about How to "Brewing method is simple" patented technology

The invention relates to a brewing method of acid beer. According to the method, water, malt, hops and yeast are taken as main raw materials, sour wort is taken as an auxiliary raw material, malt is crushed and then subjected to wort saccharification, filtration and vinasse washing, wort obtained after vinasse washing is heated and boiled, hops are added in the boiling process, the sour wort is added in 5 min before boiling is finished, the adding amount of the sour wort is 1-10% of the mass of the wort, after boiling is finished, cyclotron precipitation is carried out to obtain raw wort, theraw wort is subjected to cooling and oxygenating, and beer yeast for fermentation is inoculated to obtain sour beer, wherein the sour wort is prepared by a biological acidification method. The sour beer is brewed by adding the sour wort in the wort boiling process, the brewing method is simple and easy to operate, the production cost is reduced, the brewing period is shortened, the brewed sour beer is rich in aroma, the malt aroma, the ester aroma and the hops aroma are mutually balanced and pleasant, the acidity is balanced, and the overall flavor and taste of the final beer are good.

The invention discloses a method for brewing hovenia acerba distilled liquor, wherein the method comprises the following steps: 1) weighing grains after impurity removal and hovenia acerba, successively cleaning and soaking the grains, to obtain soaked grains, and washing the hovenia acerba cleanly, wherein the weight ratio of the grains to the hovenia acerba is (1.4-1.6) to 1; 2) successively carrying out primary steaming and water tight covering of the soaked grains, to obtain cooked grains; 3) adding the hovenia acerba into the cooked grains, and together resteaming to obtain a steamed material; 4) spreading to cool the steamed material, mixing with koji, saccharifying, and fermenting, to obtain fermented grains; and 5) loading the fermented grains in an utensil, distilling, and collecting distilled liquor, to obtain the hovenia acerba distilled liquor. In the method, with selection of highland barley having rich nutritional value and prominent medicinal health-care effects and the hovenia dulcis also having good edible and medicinal dual-use function, a new health-care wine variety is increased, the planting, development and utilization of the highland barley and the hovenia dulcis are increased, and moreover, the modern people demand of wine drinking and body tonifying is met.

The invention discloses a brewing method for a tomato wine. The brewing method comprises the following steps: cleaning and juicing tomatoes, adding 0.02% of potassium meta bisulfite into the obtained tomato juice, carrying out uniform mixing under stirring, standing the obtained mixture for 4 to 5 h to kill infectious microbes in the tomato juice and then adding a starch saccharification liquid to adjust a sugar degree to about 20%; adding 0.05% of active dry yeast for fruit wine, carrying out alcoholic fermentation, sealing the obtained fermentation broth in a jar for ageing for 5 months, adding 0.01 to 0.015% of gelatin and 0.08 to 0.012% of tannin in wine liquid, carrying out uniform mixing under stirring, standing the obtained mixture for 2 to 3 d and then carrying out filtering; and carrying out clarification, sterilization and cooling so as to obtain the finished tomato wine. Brewage of the low-alcohol tomato wine with tomatoes is a good approach to overcome the problem that considerable tomatoes are mature in a concentrated period of time and difficult to sell; the brewing method is simple; and the prepared tomato wine has simple, delicate and harmonious bouquet, the flavor of tomatoes, a pure, mild and full wine body, agreeable sour-sweet taste and a style unique to the tomato wine.

The invention discloses a processing method for peach wine. The processing method comprises the following steps: washing peaches with clear water, draining the washed peaches, cutting the peaches to remove peach pits, adding water accounting for 20 to 30% of the total amount of the peaches, carrying out heating to 75 DEG C and maintaining the temperature for 20 min; adding 50 ml of sulfur dioxide and 100 mg of pectase into each kg of obtained peach pulp, carrying out uniform mixing under stirring, then standing the obtained mixture for 3 h and carrying out juicing and separating to obtain clear fruit juice; and adjusting alcoholic strength, then carrying out fermentation, and carrying out separating, filtering and bottling so as to obtain the peach wine. According to the invention, production cost is low, the peach wine is easy to store, and waste is effectively avoided; and the peach wine has agreeable taste and abundant nutrients.

The invention relates to the technical field of Baijiu production, in particular to Baijiu capable of lowering blood pressure and its brewing method. The Baijiu is prepared from a material A and a material B, wherein the material A includes 30-50 parts of sorghum, 15-20 parts of rice, 5-10 parts of glutinous rice, 3-8 parts of buckwheat, 3-6 parts of hulless oat and 8-15 parts of oat, and the material B includes 4-8 parts of eucommia ulmoides, 2-5 parts of ligusticum chuanxiong hort, 2-4 parts of ginkgo leaves, 3-6 parts of lotus leaves, 3-5 parts of sophora flowers, 2-4 parts of corn stigmas and 3-6 parts of hawthorn fruits. The brewing method includes the steps of material preparing, material moistening, material steaming, yeast mixing, saccharification, transferring from cellar, distilling, ripening and aging. The Baijiu capable of lowering the blood pressure is reasonable in raw material formulation, the brewing method is simple, and the Baijiu has the good blood pressure lowering effect.

The invention discloses high-alcoholic-strength high-bitter-substance hops-flavor IPA beer and a preparation method thereof, belonging to the technical field of beer brewing. According to the invention, Ale malt and burnt malt are used as raw materials; through reasonable matching of the raw materials, adoption of a reasonable usage amount of hops and usage of reasonable saccharification, fermentation and dry hops feeding processes, the fragrance of the hops and the fragrance of wheat are fused and coordinated, and the finally prepared beer presents an amber red color and has the characteristics of rich hops fragrance and fruity flavor, strong bitter taste, sweet aftertaste and the like; the original wort concentration of the beer is 16-22 degrees P; the alcoholic strength of the beer is greater than or equal to 7.0% vol; the chromaticity of the beer is 30-50 EBC; and the value of bitter substances is 50-100 EBC. The method can be well applied to production of high-alcoholic-strength high-bitter-substance hops-flavor IPA beer.

The invention provides a strong IPA beer malt formula, obtained beer and a preparation method thereof, which belong to the technical field of beer brewing. According to the invention, Airy malt and burnt malt are used as raw materials, through reasonable matching of the raw materials and the usage amount of hops, reasonable saccharification, fermentation and hops dry feeding processes are adopted,the hops fragrance and the wheat fragrance are fused and coordinated, the finally prepared beer finished product is amber red and has the characteristics of rich hops fragrance and fruity flavor, strong bitter taste, sweet aftertaste and the like, the original wort concentration of the beer is 16-22 degrees P, the alcoholic strength is greater than or equal to 7.0% vol, the chromaticity is 30-50EBC, and the bitter taste is 50-100 EBC. The method can be well applied to production of strong IPA beer.

The invention discloses Chinese yew fruit wine. The Chinese yew fruit wine is made from, by weight, 50% to 85% of Chinese yew fruit, 10% to 30% of grape, 1% to 5% of distillers' yeast and 3% to 15% of cane sugar. The invention further discloses a making method of the Chinese yew fruit wine. The making method includes the steps of washing and air-drying mature, fresh Chinese yew fruits and grape; breaking peels of the fruits air-dried; fully mixing the fruits with the peels broken, the distillers' yeast and the cane sugar, loading mixture in a large jar, holding the temperature for fermentation, and performing extracting in time; loading fermented mash into a clean cloth bag, performing press-filtering, allowing filtrate to stand, and extracting supernate; sterilizing the supernate in a constant-temperature sterilizing box, allowing the supernate to stand and layer, extracting supernate, hermetically loading the supernate in a sterilized castle sterilized, and allowing storage in the shade. The Chinese yew fruit wine has no any additive, has the effect of regulation and health maintenance and is a nutrient wine product of original taste.

The invention provides a brewing method of Baijiu. The brewing method comprises the following production steps of (1) taking the following raw materials in parts by weight: 40 to 50 parts of sorghums,4 to 8 parts of rock candy, 1 to 2 parts of distiller's yeast and 80 to 90 parts of water; (2) crushing 40 to 50 weight parts of sorghums; uniformly mixing the crushed sorghums with 4 to 8 weight parts of the rock candy, 1 to 2 parts of the distiller's yeast and 80 to 90 parts of the water; and performing stirring for 1 to 2h; (3) placing the stirred mixed materials for 1 to 2h in a sealed way, wherein the humidity of the mixed materials is 70 percent to 80 percent during sealing; then, putting the mixed materials in a sealed container; and performing anaerobic fermentation for 100 to 120 days at 18 to 22 DEG C; and (4) distilling the fermented raw materials; and collecting steam and distilled water to obtain raw liquor. Compared with the prior art, the brewing method of Baijiu has the following advantages that the brewing method of the Baijiu is simple; the brewing period of the Baijiu is greatly shortened; the production efficiency is improved; meanwhile, the brewing cost of the Baijiu is reduced; and the taste of the Baijiu is improved.

The invention belongs to the technical field of wine brewing, and provides a method for brewing fen-flavor daqu liquor by adopting buckwheat, for solving the problem that the existing wine brewed by buckwheat is of soy sauce flavor type but not of fen-flavor type, while the fen-flavor white spirit is brewed by adopting sorghum but not buckwheat, so that the content of nutritional ingredients in the white spirit is low, and a health-caring effect can not be achieved. The method comprises the following steps: finely selecting and processing raw materials, moistening grains and steaming the grains, adding water into the grains, pouring out of a steamer, placing the grains into a pond for fermentation, discharging the fermentation product out of the pond, adding auxiliary materials into the fermentation product, carrying out distillation, intercepting the foreshot and removing the tailings to obtain original pulp liquor, discharging the original pulp liquor out of the steamer, and carrying out secondary fermentation on fermented grains. The brewing method is simple, and does not use complicated equipment, so that the method is suitable for promotion; the fen-flavor daqu liquor is clear and transparent in color, has the compound fragrance including the main fragrance of ethyl acetate and rich fragrance of buckwheat, is soft-sweet and tasty, has long after-flavor in the mouth, has the efficacies of invigorating spleen and supplementing qi, whetting the appetite and loosing intestines, relieving food retention to resolve stagnation, removing humidity and descending qi, lowering blood fat and cholesterol of the human body, softening blood vessels, protecting eyesight, preventing cerebrovascular hemorrhage, promoting metabolism of the body, enhancing the detoxifying capacity, and resisting embolism; the fen-flavor daqu liquor further has the effects of resisting bacteria, diminishing inflammation, relieving cough, preventing asthma and eliminating phlegm.

The invention provides a making method for rehmannia leaf and wild honeysuckle flower soybean sauce. The rehmannia leaf and wild honeysuckle flower soybean sauce is made through the steps that rehmannia leaves and wild honeysuckle flowers serve as raw materials, the wild honeysuckle flowers are subjected to extracting solution preparation, raw material pretreatment, filtration, enzyme treatment and filtration; soybeans are subjected to pretreatment, mixing, inoculating, fermenting, squeezing, filtering, sterilizing and packaging. The rehmannia leaves are soaked through wild honeysuckle flower decoction liquid and then pulped, the loss of nutrient substances of the rehmannia leaves is avoided, complex enzyme treatment is carried out on the rehmannia leaf size, the utilization rate of the rehmannia leaves is greatly increased, steam enzyme deactivation is carried out on the rehmannia leaves, the bitterness of the rehmannia leaves is removed, the taste of the finished soybean sauce is improved, and the quality of the finished soybean sauce is improved. The rehmannia leaf and wild honeysuckle flower soybean sauce has the advantages that the quality is stable, and the making method is simple and easy to grasp; the finished soybean sauce is mellow in flavor and balanced in nutrition, and has the effects of clearing away heat and toxic materials, dispelling wind and heat, enriching yin, nourishing kidney and the like.

The invention belongs to the wine brewing technology field of wild fruits and rice and relates to a fruity rice original pulp wine and a brewing method thereof, the wine takes wild strawberries, wild grapes and mountain spring as raw materials, saccharifying liquid koji and alcohol yeast are added, the wine is prepared by biological fermentation and brewing, and the components and the weight percentages thereof are as follows: 25 percent of wild strawberry fruit juice fermented liquor, 25 percent of wild grape fruit juice fermented liquor, 30 percent of rice, 20 percent of mountain spring, 3 percent of saccharifying liquid koji and 1.5 percent of alcohol yeast; when in production, fermentation and brewing process of the wine, the functional and the effective ingredients in the wild strawberries and the wild grapes are retained. The synthesis of carcinogenic nitrosamines can be prevented, and a veratryl alcohol compound is contained in the grape juice, thereby being capable of preventing the cancerous change of normal cells and having simple brewing method.

The invention discloses a brewing method of bamboo shoot red wine. The brewing method comprises the following steps: A, taking red wine yeast, bamboo shoots, cane sugar and rock candy as raw materials; B, completely washing the bamboo shoots weighed in the step A and pulping to prepare bamboo shoot pulp; C, putting the red wine yeast, the cane sugar and the rock candy which are weighed in the stepA as well as the bamboo shoot pulp prepared in the step B into a wine jar simultaneously, stirring, mixing uniformly, and sealing in an environment of 30 to 36 DEG C for 5 to 7 days to prepare fermented wine liquid; and D, filtering the fermented wine liquid prepared in the step C, putting the liquid obtained through filtration in an environment of 10 to 20 DEG C for 3 to 6 months to prepare thebamboo shoot red wine. The brewing method is simple; no preservative is added into the bamboo shoot red wine, the safety of wine products is guaranteed, and the bamboo shoot red wine is natural and healthy, accords with the requirement on the red wine products by people nowadays, has unique flavor and comfortable mouthfeel, and can provide freshness feeling for many red wine consumers and more selectivity for red wine.

The invention discloses a low-temperature preparation method of roxburgh rose fermented wine, and belongs to the technical field of wine brewing. The method comprises the following steps of (1) preparing roxburgh rose leachate; (2) improving the roxburgh rose leachate; (3) performing inoculating and fermenting; (4) performing low-temperature fermentation; (5) monitoring specific gravity; (6) stopping fermentation; and (7) sterilizing. The roxburgh rose fruit wine prepared by the method is transparent yellow, clear and transparent in wine liquid, rich in fruit fragrance, rich in fermentation fragrance, full in wine body, balanced in acerbity, rich in nutrition, simple in brewing method, low in cost and easy to industrialize.

The invention provides a method for brewing white fungus-jujube wine. The method comprises the following steps: picking up, cleaning and soaking white fungus, adding water for pulping, grinding via a colloid mill, burdening, inoculating brewer yeast, fermenting, filtering, post fermenting, ageing, clarifying, filtering, conditioning, filling, sterilizing and obtaining a finished product. The health care wine combines the dual nutrition and functions of white fungus and jujube, contains sufficient soluble polysaccharide, vitamins, minerals and the like, prevents calcium loss, prevents osteoporosis and anemia and the like, and also has the functions of softening blood vessels, lowering blood pressure, improving human immunity, reinforcing disease resistance and the like, the health care wine is sufficient in nutrition, comprehensive in healthcare function and is sour, sweet and tasty, thereby being suitable for people of all ages, and meanwhile the brewing method is simple and easy to operate.

The invention discloses a pure natural hand brewing method of brown rice wine. The pure natural hand brewing method comprises the following steps: (1) cleaning brown rice and soaking for 6-8 hours with a proper amount of purified water; (2) uniformly stirring the soaked brown rice and the purified water and thoroughly steaming with big fire in a manner of water separation; (3) spreading, smashing and cooling the streamed brown rice till a hand feels the temperature tepid; (4) adding smashed distiller's yeasts, uniformly mixing and sealing with a jar for preliminary fermentation; (5) after preliminary fermentation for 24 hours, digging a dimple with a diameter and a depth of 30-50 mm in the center of the upper end surface of brewed brown rice wine and removing a wrappage of the jar for continuous deep fermentation; (6) after deep fermentation for about half a month, pressing and filtering the brewed brown rice wine, wherein liquid obtained by filtering is the brown rice wine, and a filtrate obtained by filtering is brown rice wine lees. The pure natural hand brewing method disclosed by the invention is simple and easy to operate, and is used for helping the vast numbers of ordinary people to brew the healthy and low-cost brown rice wine at home.