66results about How to "Clarification" patented technology

The invention discloses seedless spiny pear fruit wine and a production method thereof. The seedless spiny pear fruit wine comprises seedless spiny pears, white currants, purified water, crystal sugar, activated saccharomyces bayanus, and potassium metabisulfite, the seedless spiny pear fruit wine produced by using the method not only preserve the unique flavor substances and various nutrition ingredients of the seedless spiny pears, but also can reduce the methanol content to 0.020-0.022g/100ml from the original 0.025-0.027g/100ml, the initial fermentation time of the seedless spiny pear fruit wine is shortened to 12-16h from the original 22-25h, and the problems that the spiny pear fruit wine is easy to oxidize to generate brown stain and oxidization flavor and the like can be overcome. The seedless spiny pear fruit wine is clarified in a wine body, mellow and tasty and refreshing, harmonized in all fragrances, fine in mouthfeel, and lingering for aftertaste, has both unique flavor of seedless spiny pears and the mellow and strong feeling of the fruit wine, and the shelf life of the seedless spiny pear fruit wine can also be prolonged to 18 months from the original 12 months.

Ice grape wine producing process includes the steps of picking, squeezing, fermentation, filtering, sterilizing, etc. The grape fruits picked at temperature lower than ¿C7 deg.c are crushed, stem eliminated and squeezed; the squeezed juice is added with SO2 in 120 ppm inside one automatic SO2 adding device, and low temperature fermented with natural yeast strain collected from grape fruit and through screening and domestication at 13-15 deg.c for 40-70 days. The ice grape wine as high-end wine has alcohol content of 10-11 vol%, residual sugar content of 100-160 g/L, rich fragrance of wine, honey and fruit and good taste.

The invention discloses a preparation method of lychee wine and belongs to the technical field of fruit wine brewing. A high-voltage pulsed electric field is applied to the process of preparation of lychee juice, brewer's yeast activation and clarification and sterilization of raw lychee wine. No nutritious supplement or clarifying agent is added in the lychee wine preparation process, and the sterilization process is performed at the low temperature and cannot affect the quality of the lychee wine. The obtained lychee wine has rich nutrients and is simple to operate and short in fermentationperiod. Besides, the lychee wine has clear body, attractive color, strong lychee fragrance and mellow texture and is high-quality lychee wine.

The invention discloses zanthoxylum bungeanum beer. The zanthoxylum bungeanum beer is prepared through the steps of uniformly stirring 0.8-1.6 parts of a zanthoxylum bungeanum essential oil microemulsion solution and 100-200 parts of beer at room temperature, then performing ultrasonic emulsifying and dispersing treatment, after the ultrasonic emulsifying and dispersing treatment is finished, adding 0.4-0.8 part of a stabilizing agent to the emulsified zanthoxylum bungeanum beer, performing uniform stirring, performing rapid bottling, and performing cover pressing and sealing with a beer coverpressing machine. According to the zanthoxylum bungeanum beer disclosed by the invention, the zanthoxylum bungeanum essential oil microemulsion solution is added, nonpolar volatile oil substances andweakly-polar volatile oil substances are converted into a water-soluble microemulsion solution through ultrasonic emulsifying and dispersing treatment, and then the water-soluble microemulsion solution is added to beer, so that the problem that zanthoxylum bungeanum essential oil substances are difficult to directly dissolve due to low alcohol content of the beer is solved, the prepared zanthoxylum bungeanum beer is clear and transparent, the liquid surface does not have suspending oily liquid beads, volatilization of zanthoxylum bungeanum essential oil is also reduced, besides, unique zanthoxylum bungeanum fragrance is given to the beer, the fragrance of the zanthoxylum bungeanum and the fragrance of the beer can be mutually coordinated and combined through reasonable zanthoxylum bungeanum essential oil addition quantity, a beer beverage excellent in quality is prepared, and after long-time storage, favorable zanthoxylum bungeanum fragrance can be maintained.

The invention discloses a low-methanol mango-sugarcane wine and a brewing method thereof. The brewing method comprises the following steps: 1) taking mango pulp, beating, and obtaining mango raw pulp;2) mixing raw mango pulp and sugarcane juice evenly, adding fruit wine yeast, and fermenting for 1-3 days at the temperature of 28-32 DEG C, then adding sugar component, carrying out main fermentation under the condition of <28 DEG C until the total soluble sugar content in the fermentation broth is less than or equal to 70g/L, and collecting the fermentation broth; 3) cooling the fermentation broth to 15-18 DEG C and performing fermentation until the total soluble sugar content in the wine reaches the sugar content of the desired brewing type, further reducing the temperature of the obtainedliquor to 4-8 DEG C with heat preservation until a certain amount of gel is generated on the upper layer of the material liquid, filtering and collecting the filtrate; 4) adding a clarifying agent into that filtrate, filtering and sterilizing the obtained material to obtain a liquor; and 5) aging the obtained liquor to obtain the mango-sugarcane wine, wherein the mango-sugarcane wine brewed by the method has low methanol content and good taste.

The invention relates to the field of healthcare wine and in particular relates to healthcare wine and a preparation method thereof. The healthcare wine comprises the following components in parts by weight: 10-20 parts of adenophora elata, 5-15 parts of poria cocos, 2-10 parts of eucommia ulmoides, 5-15 parts of angelica sinensis, 2-10 parts of achyranthis bidentatae, 5-15 parts of liquorice, 5-15 parts of white peony root, 2-10 parts of anise, 1-8 parts of cinnamon, 2-10 parts of radix angelicae pubescentis, 2-10 parts of pawpaw, 5-15 parts of prepared rehmannia root, 2-10 parts of notopterygium root, 10-20 parts of jujube kernel, 5-15 parts of ligusticum wallichii, 5-15 parts of saposhnikovia divaricata, 2-8 Chinese dates, 2-10 parts of teasel root, 5-15 parts of large-leaved gentian, 5-15 parts of dried tangerine or orange peel and 5-15 parts of fruit of Chinese wolfberry. The healthcare wine prepared by the method provided by the invention is clear in body, purplish red in color, sweet in taste and good in mouthfeel, has very good effects of soothing the nerves and improving brain, strengthening tendons and bones, reducing fatigues and nourishing body, further has effects of promoting blood circulation and improving body, reducing hazy feeling of the old and enabling the old to be lucid, and has special effect on soreness of waist and pains of legs. The healthcare wine is especially suitable for treating diseases such as rheumatic arthritis, hyperostosis, soreness of waist and pains of legs, insomnia, and the like.

The invention discloses pawpaw face beautifying healthcare wine and a preparation method thereof.The pawpaw face beautifying healthcare wine is prepared from, by weight, 50-70 parts of pawpaws, 5-8 parts of blueberries, 10-20 parts of saccharose, 10-20 parts of honey, 8-15 parts of saccharomycetes, 5-40 parts of water, 1-3 parts of pectinase and 1-3 parts of cellulase.The preparation method comprises the steps of raw material weighing by weight, raw material treating, strain activating, secondary fermenting, dewatering and filtering, clarifying, ageing and sterilizing and filling.According to the pawpaw face beautifying healthcare wine, the pawpaws and the blueberries are subjected to mixed fermentation to prepare the fruit wine, and the prepared pawpaw face beautifying healthcare wine is clear in wine body, good in luster sensation and sour, sweet and appropriate in mouthfeel and has the effects of resisting aging and maintaining beauty and keeping young.

The invention discloses rosa roxburghii tratt wine for improving sleep and a preparation method thereof. The wine is prepared from, by weight, 20-50 parts of roxburgh rose, 10-20 parts of red dates, 10-14 parts of hawthorn fruits, 5-12 parts of tomatoes, 5-12 parts of bitter gourd, 3-6 parts of a vine tea extraction solution, 3-5 parts of saccharose, 5-7 parts of honey, 16-19 parts of saccharomycetes, 40-60 parts of water, 2-6 parts of pectinase and 3-6 parts of cellulase. The rosa roxburghii tratt wine for improving sleep is clear and good in gloss, has no sediments after being stored for a year, is unique in taste, can improve sleep after a user drinks the wine for a long time, and has the effects of reducing blood pressure, reducing blood fat, protecting the liver and the like.

The invention discloses a device for realizing the online cyclic utilization of rare earth polishing stock. The device is composed of a stock tank (1), a stock mixing tank (2), a cyclone separator (3), a first press filter (4), a fine filter (5), a second press filter (6), a homogenizing agent hopper (9) and a powder adding head (12). The invention further discloses a method for using the device. The online cyclic utilization of the rare earth polishing stock can be directly realized by the device in the stock state, and the device can be directly used for matching with a polisher to recycle the polishing mortar, therefore the recycling times of a polishing mortar system can be greatly improved. According to the device, an aim of recycling the stock can be achieved by sectionally getting rid of invalid components and invalid particles in a stock system, and the device has the technical characteristics of high efficiency, quickness and low energy consumption; meanwhile, wastewater and effluent discharge can be avoided in the process of online cyclic utilization, and the production requirements on the clean whole process are met.

The invention discloses purple sweet potato wine with beauty maintaining and body slimming effects. The purple sweet potato wine is made from purple sweet potatoes, purple sweet potato vines, lycium ruthenicum fruit, herba dracocephali tangutici, glycyrrhiza inflata roots, calligonum fruit, sago cycas roots, rhodiolae roots, gymnadenia conopsea, herb of liparis nervosa, adder's tongue herb, wedelia wallichii less, isomaltooligosaccharide, sucrose, lactic acid bacteria, Angel yeast, vitamin C and a complex enzyme by weight. According to the purple sweet potato wine with the beauty maintaining and body slimming effects, the wine body is clear, the alcohol content is low, deep processing routes of purple sweet potatoes are increased, and the economic income is increased by 14.3%; the purple sweet potato vines are pulverized to be subjected to microbial fermentation together with the purple sweet potatoes and traditional Chinese herbs, effective ingredients are fully combined, and therefore the effects of maintaining beauty, caring the skin, losing weight, slimming a body, enhancing the immunity, preventing and treating cardiovascular and cerebrovascular diseases, protecting the liver and the stomach, delaying senescence and inhibiting and resisting cancers can be achieved; the purple sweet potatoes are fermented through the lactic acid bacteria and the yeast, therefore, the pH value of the wine body is regulated, the alcohol content is increased, and the fragrance is harmonious and strong; by means of low-temperature freezing treatment and micropore filtration membrane filtration, the stability of the wine body is improved, and the shelf life is prolonged to 16 months to 18 months.

The invention discloses a pink wine brewed by Catawba grapes and a brewing method of the pink wine, and relates to a wine and a brewing method of the wine. The pink wine is brewed by the Catawba grapes, and physical and chemical indexes of the pink wine are that the alcohol degree is 10-12% V/V, the total content of glucose and fructose is not more than 4 g/L, the total acidity is 6.0 to 8.0 g/L, the malic acid is 3.0 to 5.0 g/L, the volatile acid is less than 1.0 g/L, and free SO2 is 20 to 40 mg/L. The brewing method of the wine comprises the following steps of: firstly, taking the ripe Catawba grapes as raw materials, picking up impurities, diseased fruits and rotten fruits, crushing to remove stems, and then obtaining grape mashes; secondly, dipping and fermenting the grape mashes, thirdly, reducing the proportion of the grape mashes to 1.000 below, squeezing and separating, and mixing a squeezed wine with a free run wine; fourthly, storing the wine; and fifthly, carrying out cold storage and then filtering. According to the invention, a unique technological process is used for brewing the pink wine, the method is scientific and reasonable, simple and controllable, and a large-scale and mechanized production can be realized.

The invention discloses fresh honeysuckle and honey brewed wine with the characteristic of cool and refreshing aroma of fresh honeysuckle and a making method thereof. According to the technical scheme, the ingredients comprise 4-10 percent of fresh honeysuckle and 15-20 percent of honey, and golden flower and honeysuckle flower which are picked together are taken as main components and contain a proper amount of flower buds which account for 1/4 to 1/3 of the total amount. The making method comprises the following steps: picking, screening and cleaning the honeysuckle without crushing and other mechanical treatment, fully stirring and mixing with a proper amount of diluted honey, adding dry brewer's yeasts and purified water, sealing in a frosted glass container, standing for fermenting at a constant temperature for 15-25 days, filtering and settling; sealing in the frosted glass container and ageing at the temperature of 15-20 DEG C. The finished wine contains the component linalool with the characteristic aroma of fresh honeysuckle and also has the wine aroma, the other main components comprise isoamyl alcohol, phenethyl alcohol, ethyl caprylate, alpha-terpineol and the like, and the wine is cool, refreshing and pleasant and has mellow taste. The method disclosed by the invention is easy and convenient to operate, and the product has particular cool and refreshing aroma of the fresh honeysuckle.

The invention mainly relates to the technical field of beverage processing, and discloses a preparation method of a low-alcohol fresh ginger beverage. The method includes the steps of raw material preparation, freezing, enzymolysis, primary fermentation, secondary fermentation, aging and package. The preparation method of the low-alcohol fresh ginger beverage has the advantages that the method is simple, the prepared low-alcohol fresh ginger beverage is low in alcoholic strength, sweet and slightly pungent in taste and great in palatability, fresh-ginger highly-processed products in the market are enriched, the additional value of fresh ginger is increased, and the economic income is increased by 14.6%; fresh ginger in the early September, which are higher in maturity, more abundant in nutrient and more moderate in pungency than traditional young ginger is adopted to make the taste of the beverage sully complete; meanwhile, the leaves of the fresh ginger in the early September can be utilized, so that the fresh ginger and the leaves of the fresh ginger are both harvested, and the planting benefits of the fresh ginger are obviously increased; the fresh ginger is frozen after being smashed to make the moisture inside the fresh ginger become bound water, increase tissue space of the fresh ginger, break tissue structures of the fresh ginger and facilitate the extraction of the nutrient elements inside the fresh ginger.

The invention mainly relates to the technical field of food processing and discloses a preparation method of zinc-enriched grape wine. The preparation method comprises the following steps: preparing raw materials; carrying out primary fermentation; carrying out secondary fermentation; carrying out tertiary fermentation; packaging. The obtained zinc-enriched grape wine has a clear wine body and abundant nutrients, is sour and sweet and palatable and has a rich fruit aroma; the zinc content reaches 6.37mg/100g; the variety of grape wine in the market is enriched, and the requirements on nutrients and mouthfeel of consumers are met; grape leaves are added into grape pulp and wastes are changed into valuable materials; nutrients and flavor of the grape wine are increased; the multiplication ofthalli is promoted through the primary fermentation and late fermentation is facilitated; after the primary fermentation is carried out, white granulated sugar and protein zinc are added, and the temperature is reduced to carry out the secondary fermentation, so that bright color and luster of grapes are kept, a bitter mouthfeel of the grape leaves is removed, the aroma is increased and the mouthfeel is full; after the secondary fermentation is carried out, the temperature is continually reduced to carry out the tertiary fermentation, so that all nutrient substances are sufficiently fused andthe mouthfeel is soft; low-temperature ageing is carried out after filtering,; the wine body keeps clear and the shelf life of the grape wine is prolonged.

The invention discloses fructus corni fresh fruit fermented wine and a preparation method thereof. The fructus corni fresh fruits, which are big with thick pulp and red color and free from insect damage or mildew or rotting, are subjected to careful selection, cleaning, airing and denucleation; the pulp slurry is subjected to yeast inoculation treatment in a normal-temperature environment, to finish main fermentation; after that, the filtrate is separated and then subjected to fermentation, clarification, blending, filtering and filling; the obtained filtrate is a finished product of fructus corni fresh fruit fermented wine. In the fructus corni fresh fruit fermented wine produced by the method, 90% or above of nutritional ingredients in the fructus corni are maintained and completely mixed in the wine to maximize drug effect; the fermented fructus corni is red brown with pure color, clear body and mellow mouthfeel and integrates the wine aroma and fruit aroma.

The invention provides theaflavin health care wine and a preparation method thereof. The health-care wine is prepared by soaking the following components in parts by mass in edible wine: 1-3 parts oftheaflavin, 40-60 parts of fructus gardeniae, 15-25 parts of radix polygonati officinalis, 35-45 parts of dendrobium officinale, 50-60 parts of radix puerariae, 35-45 parts of fructus lycii, 15-25 parts of mulberry fruits, 4-6 parts of ginseng roots, 40-60 parts of gynostemma pentaphylla, 20-30 parts of ampelopsis grossedentata, 15-25 parts of lotus leaves, 25-35 parts of solomonseal rhizomes and5-15 parts of native honey, and comprises 9000 to 1100 parts of the edible wine. The theaflavin health-care wine has a scientific and reasonable formula and has remarkable health-care functions of reducing blood fat, reducing blood pressure, protecting liver, benefiting gallbladder, fading color spots and the like through mutual cooperation, addition and synergy of all the components in the formula. The theaflavin health-care wine is clear in wine body, beautiful in color and full and mellow in taste and is suitable for long-term drinking.