191results about How to "Elegant aroma" patented technology

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

The invention relates to an ageing sweet-white wine and a brewing process of the ageing sweet-white wine, belonging to the technical field of brewing of wines. The physicochemical indexes of the ageing sweet-white wine disclosed by the invention are as follows: the content of reducing sugar is 80-90 g / L; the total acidity is 7.0-8.5 g / L; the alcoholic strength is 10.0-12.0%vol; the content of free sulphur dioxide is 30-45 mg / L; the total content of sulphur dioxide is less than or equal to 250 mg / L; the content of volatile acid is less than or equal to 1.0 g / L. The brewing process of the ageing sweet-white wine disclosed by the invention comprises the following steps of: (1) finely selecting grapes and removing stems; (2) crushing; (3) technically dividing; (4) centrifuging and clarifying at low temperature; (5) fining at low temperature, and filtering; (6) ageing by using an oak barrel; (7) blending and mixing; (8) fining for the second time, and filtering; (9) coldly processing stability; (10) sterilizing and filtering; (11) filling finished goods; (12) storing in a bottle. The ageing sweet-white wine disclosed by the invention is full-bodied in fragrance, graceful, lasting and plump in mouth feel; the brewing process of the ageing sweet-white wine disclosed by the invention is simple, scientific and convenient to operate; the production cost can be effectively reduced; the scale production of high-end sweet-white wines is realized.

The invention relates to a preparation method of fruit brandy, and the preparation method comprises: selecting more mature fruits, cleaning the fruits, removing peels and stones, and smashing to form pulp; adjusting the pH value of the pulp to 3.2, adding the pulp and wine yeast to a purpose-made fermenting machine, and fermenting at the fermentation temperature of 18-22 DEG C for about 15-25 days; placing fermented pulp in a copper distillation machine with a cooling function for distillation, and controlling the heating condition of the distillation machine to obtain brandy with alcohol degree of 28-55%; and collecting the intermediate distillate, adding 1% of treated mulberry branches, adjusting the color of brandy, adding to an oak or mulberry container, and standing and ageing for 3 months to obtain the brandy. The brandy processed by using the preparation method provided by the invention has elegant fragrance and mellow and long taste; and the production method is simple and convenient to operate.

The invention provides a composition and application of the composition in cigarettes and particularly provides a composition. The composition contains a main flavor enhancer, a coordination agent, a modifier and a fixative, wherein the main flavor enhancer is an extract of a preliminary tea product, the coordination agent is tomato ketone, linalool, geraniol, dihydrogen jasmone, geranyl acetate or any combination thereof, the modifier is caryophyllene oxide, nerolidol, beta-damascenone, megastigmatrienone, beta-ionone, dihydro kiwifruit lactone or any combination thereof, and the fixative is a ladanum extract, a Yunyan tobacco extract or a combination thereof. The composition has an elegant and natural aroma, is fresh and fragrant, has a sweet, fragrant and graceful smell and can be widely used in the fields of tobaccos, foods and daily chemicals and the like.

The invention relates to a camellia extract composition with spicy fragrance and application of the composition serving as a cigarette additive to cigarettes. The camellia extract composition is prepared from camellia extract and spice. After the camellia extract composition with the spicy fragrance is added into the cigarettes, fragrance of the cigarettes is harmonious, unique fragrance of the cigarettes is enhanced, the spicy fragrance is enhanced, cigarette flavor is enabled to be richer and more natural, richness, sense of thickness and mellowness of the cigarette fragrance are improved, smokers smoking the cigarettes can feel nature and relaxed, offensive odor and stimulation are reduced, and overall smoking quality is improved.

The invention provides pericarpium citri reticulatae dark green tea and a processing method thereof aiming at the problem of single type of dark green tea. The pericarpium citri reticulatae dark green tea provided by the invention comprises dark green tea and pericarpium citri reticulatae and is prepared according to the mass ratio of the dark green tea and the pericarpium citri reticulatae of 1:(0.35-0.45). The processing method of the pericarpium citri reticulatae dark green tea comprises the steps of scenting the dark green tea and the pericarpium citri reticulatae which are prepared primarily, and then uniformly mixing the scented dark green tea and pericarpium citri reticulatae particles according to the mass ratio of 15:(0.8-1). The pericarpium citri reticulatae dark green tea has the superior advantages of the dark green tea and the pericarpium citri reticulatae and has the double health protection effects. According to the pericarpium citri reticulatae dark green tea, the types of the dark green tea are added, and a new road is searched for the tea industry.

The invention discloses a device and a method for accelerating aging of white wine by utilizing a heat source and air. The device comprises a tank body, wherein the upper part of the tank body is provided with an upper conical body, and the lower part of the tank body is a lower conical body; the upper part of the tank body is provided with a feeding hole and the lower part of the tank body is provided with a discharging hole; the upper part of the tank body is provided with a water feeding pipe; the outer wall of the tank body is provided with a heating interlayer; a hot-water inlet at the lower part of the tank body and a hot-water outlet at the upper part of the tank body are communicated with the heating interlayer; the lower part of the tank body is provided with a stirrer; and an air inlet pipe enters the bottom part of the tank body. The device and the method disclosed by the invention have the advantages that the aging of the white wine is accelerated by utilizing temperature-control heating, high-pressure pulse air is introduced for stirring wine liquor while heating, so that the heating of the wine liquor is uniform. The method has the obvious characteristics of short aging-acceleration time, low cost, simplicity in operation and suitability for large-scale application of the white wine. The white wine treated by short-time aging acceleration is as the same as the white wine obtained after more than one year of natural aging.

The invention discloses a method for making dry white wine through red grape varieties. The method is characterized by comprising the process steps of determining of the grape picking period, harvesting of grapes, ear-by-ear selection, peduncle removal, grain-by-grain selection, crushing, low-temperature juice taking, low-temperature clarification, juice separation and temperature increasing, low-temperature alcohol fermentation, tank transferring, ageing or storage, fining, freezing, sterilization, filling and the like. In this way, the produced dry white wine is pale yellow or straw yellow in color, clarified, transparent and glossy. The dry white wine has the pure, active, elegant, fresh and rich fruit aroma; the wine after ageing also has complicated and rich ageing fragrance, and is soft in mouthfeel, fresh, tasty and refreshing.

The invention discloses an asparagus beverage and a preparation method thereof. The preparation method comprises the following steps: juicing, performing high-temperature autoclaved sterilization, performing lactobacillus fermentation, performing saccharomycetes fermentation, performing bacillus aceticus fermentation, mixing instant coffee and a final fermentation product, and filling. The method has the beneficial effects that the asparagus juice is subjected to lactobacillus fermentation and lactic acid with soft sour is generated, wild wormwood flavor in the asparagus is removed through the saccharomycetes fermentation, fermentation aroma is generated, and finally, acetic acid aroma is generated through the bacillus aceticus fermentation; the asparagus fermented beverage prepared by the method is golden yellow in color, clarified and transparent and unique in flavor, does not contain an additive, contains rich proteins, amino acids, vitamins, lactic acid and other nutritional ingredients and has the health-care effects of appetizing, tonifying spleen, reducing blood pressure, allaying tiredness and the like; moreover, according to the asparagus and coffee mixed beverage, various original nutritional ingredients of the asparagus and elegant asparagus aroma are kept, and the bitter taste of coffee is changed.

The invention relates to the sparkling wine processing technology, and particularly relates to fresh sulfur-free sparkling wine and a production technology thereof. The production technology comprises the following steps: adopting fresh grapes or frozen grape mashes as the raw materials; carrying out low-temperature extraction and high-temperature sterilization to prepare grape juice; completing the whole process of low-temperature fermentation, fermentation tank sealing, pressure boosting, yeast separation and aroma formation in a closed fermentation tank. The brewing method is simple to operate and free from secondary fermentation; in the whole brewing process, sulfur dioxide and other preservatives are not needed to add, and human health is facilitated; the colors of the sparkling wine can be classified into light green, pink, red and the like according to different raw materials; the sparkling wine has special fruity flavor and vinous flavor, is full-bodied in wine body, tasty and refreshing, and is suitable for people of all ages.

The invention provides a new method for producing sesame-aroma white spirit and relates to the technical field of brewing. In the method, an As3.951 Aspergillus oryzae strain of Aspergillusoryzae as well as a corresponding process and facility technology are adopted. The method comprises the following steps: on the basis of utilizing the crushed sorghum, wheat and bran as main materials, adding water accounting for 8wt% of the main materials into the main materials so as to obtain a moistened material; mixing the moistened material with the fermented wine obtained through the distillation of the sesame-aroma white spirit to prepare new fermented wine; steaming the new fermented wine, spreading for cooling, adding high-temperature Daqu accounting for 15wt% of the new fermented wine, medium-temperature Daqu accounting for 10wt% of the new fermented wine and As3.951 Aspergillus oryzae bran koji which accounts for 20wt% of the new fermented wine and is used to replace Kawachi Aspergillus oryzae bran koji, and culturing the accumulation fermented wine which is prepared by controlling the temperature of the mixed product at 28-32 DEG C in a piling-up manner, wherein the pile is turned over once in the culturing process; and when the temperature of the product is 46-49 DEG C, placing the product into a fermentation pit to ferment, and respectively storing the layered distillation raw wines obtained through layered distillation. The method is used for producing the sesame-aroma white spirit. In the new method, the new strain is selected, the new process is formulated, raw materials are fully utilized, and the standardized production is realized.

The invention discloses health dry red wine which is produced by mixing a traditional Chinese medicine and grape wine, wherein the traditional Chinese medicine is prepared from dandelion, Maca, field thistle, herba portulacae, medlar, black sesame, sealwort, mulberry, radix polygonati officinalis and emblic leafflower fruit, and the grape wine is made of quality grapes. The health dry red wine is characterized in that according to the monarch, minister, assistant and guide principle of Chinese medicine, the synergism of various Chinese medicine components is adequately realized, and functions for preventing arteriosclerosis, maintaining resilience of blood vessels, reducing the blood fat, regulating the blood glucose, resisting the tumor, improving the immunity, promoting the protein synthesis, resisting the fatigue, resisting oxygen free radicals, strengthening the body, prolonging the longevity and beautifying can be realized. The health dry red wine is soft and smooth in taste, rich in nutrients and convenient to drink and the table health wine for weak patients caused by long-term illness and the patients with inappetence, dyspepsia, low immunity and the like.

The invention discloses health-preserving dry red wine. The health-preserving dry red wine is prepared from dry red wine and Chinese medicine active ingredients, wherein the dry red wine is prepared from Hutai No.10 fresh grape juice through low-temperature fermentation and fine brewing; and the Chinese medicine active ingredients are obtained by purifying Chinese medicinal materials, namely epimedium herb, prepared tuber of multiflower knotweed, Chinese angelica, vinegared Chinese magnoliavine fruit, Flastem milk vetch Seed, dodder seed, himalayan teasel root, raspberry, astragalus and medlar. The health-preserving dry red wine can improve the immunity, promote the synthesis of protein, nourish yin, warm yang, nourish kidney essence, consolidate the constitution, strengthen muscles and bones, expel wind-damp, relieve cough, eliminate phlegm, relieve asthma, invigorate stomach, help digestion, and clear and activate the channels and collaterals, has certain effects of treating nephropathy, liver disease, lung disease, cardiovascular and cerebrovascular diseases, gastroenteropathy, pain and numbness in arthritis, climacteric hypertension, gynecopathy, hypertension, hypotension, hyperlipemia, cataract, high cholesterol, osteoporosis, diabetes, cancer, insomnia, Parkinson disease, Alzheimer disease, anal fistula, senile constipation, Raynaud disease, Addison disease and Sheehan Syndrome, can take preventative measures, and can delay the senility.

The invention discloses a lotus leaf wine and a preparation method thereof, which solve the problem that the utilization rate of active matters of lotus leaves is low, and a large amount of lotus leaf waste gas is produced, so that the effective components of lotus leaves can not fully used, thereby resulting in waste of resources in the prior art. A lotus leaf wine comprises the following components in part by weight: 90-110 parts of an original white wine, 2-15 parts of lotus leaves, and 40-190 parts of water. The invention also provides a preparation method of the lotus leaf wine. The lotus leaf wine disclosed by the invention is fresh and transparent in appearance and greenish-yellow, has the typical style characteristics such as unique elegant fragrance, purity, mildness, smoothness, mellowest taste, long after-taste, and incapability of dizziness after binge drinking, and has the effects of clearing away the heart-fire, improving eyesight, clearing heat and expelling damp, stopping bleeding, clearing damp, reducing fat and losing weight, and achieving antibacterial, antiviral and antioxidant effects, and the like.

The invention discloses a refined tea leaf extract, a preparation method thereof, a breakable capsule, and an application of the breakable capsule. The preparation method comprises the following steps: step (1) extracting tea leaves; and step (2) carrying out distilling and refining. According to the preparation method disclosed by the invention, a proper amount of amino acids and sugar-source phlomis betonicoides are added to tea leaves, so that the fragrance of the tea leaves is increased. The tea leaves are directly extracted by using decanoyl / octanoyl-glycerides as a solvent to prepare thetea leaf extract, and the main aroma components of the tea leaves are enriched by utilizing molecular distillation, so that a refined tea leaf extract is obtained. In addition, the refined tea leaf extract used to prepare a cigarette breakable capsule product and the cigarette breakable capsule product is applied to middle-sized cigarettes. After the breakable capsules are applied to the cigarettes, tea fragrance characteristics are obvious, irritation of the cigarettes is small, harmony and richness are good, and sensed smoking quality is graceful and elegant.

Silicone-oil-free anti-aging hydrating repairing cream is disclosed. The cream includes 1-5 parts of rosa multiflora fruit oil, 1-5 parts of argan oil, 1-5 parts of Jojoba seed oil, 1-5 parts of cambogia indica seed grease, 2-8 parts of a plant-sourced emulsifier, 1-4 parts of a plant-sourced co-emulsifier, 55-70 parts of water, 0.05-0.15 part of helichrysum italicum flower oil, 0.15-0.3 part of frankincense oil, 0.05-0.15 part of ho oil, 0.01-0.1 part of cananga odorata flower oil, 0.1-0.5 parts of pelargonium graveolens flower oil, 0.8-2 parts of rice fermentation product filtrate, 0.8-2 parts of a lactic acid bacterium / soybean fermentation product extract product, 0.5-2 parts of a royal jelly extract product, 0.8-2 parts of a gentiana lutea root extract product, 0.8-2 parts of an alga extract product, 0.15-0.5 parts of sodium polyglutamate, 0.05-0.5 part of sodium hyaluronate, 1.5-5 parts of helichrysum italicum floral water and 2.5-5 parts of rosa damascena floral water. A preparing method of the cream is also provided. The cream has good repairing and anti-aging effects, is free of mineral oil, essence and harmful antiseptics, is skin-friendly and is free of toxic or side effects.

The invention discloses a sticky-rice-flavor-type liqueur brewing method, and aims to provide a brewing method for a sticky-rice-flavor-type liqueur mainly prepared from ethyl lactate, ethyl acetate and ethyl hexanoate. The sticky-rice-flavor-type liqueur brewing method technically comprises the following steps in sequence: 1) weighing raw materials and auxiliary materials; 2) steaming sticky rice; 3) scattering yeast; 4) saccharifying the raw and auxiliary materials; 5) ageing and fermenting the saccharified raw and auxiliary materials; 6) distilling the resultant; and blending and preparingthe sticky-rice-flavor-type liqueur, wherein in the step one, raw and auxiliary materials are weighed, and the sticky rice, the bran yeast and the high temperature yeast are weighed in a weight ratioof 95:(1.8-2.2):(2.8-3.2). The sticky-rice-flavor-type liqueur brewing method disclosed by the invention belongs to the technical field of liqueur brewing.

The invention discloses preparation and adding methods of an additive capable of reducing HCN and CO content of cigarettes. The additive for cigarette is prepared by a stage extraction or direct water extraction method, wherein thamnolia vermicularis asahina serves as a raw material. The adding method comprises the following steps of: fully stirring and uniformly dissolving one or more of the prepared first additive, the prepared second additive and the prepared third additive in 95 percent ethanol of which the weight is 5 to 20 times that of the additive; freezing the mixture for 5 to 15 hours at the temperature of between -5 and -20 DEG C; taking out and suction-filtering the mixture to obtain a filtrate; taking the filtrate of which the weight is 0.01 to 0.05 percent of that of tobaccoshreds, and adding the 95 percent ethanol until the total weight of the ethanol and the filtrate is 2 percent of the weight of the tobacco shreds; uniformly mixing the ethanol and the filtrate; uniformly spraying the mixture onto the tobacco shreds; and balancing the tobacco shreds for 48 hours under the conditions that the temperature is 22 DEG C and the humidity is 60 percent. An active ingredient is extracted from the thamnolia vermicularis asahina with excellent effects and serves as the additive. The additive is applied to the production of cigarettes to reduce the content of harmful components, namely HCN and CO, of the cigarettes.

The invention discloses a preparation method of tobacco leaf moisturizing liquor for lowering tar content and benzopyrene content. The tobacco leaf moisturizing liquor for lowering tar content and benzopyrene content is prepared from 20-30 parts of tobacco polyphenol part Maillard reaction product, 10-20 parts of radix salviae miltiorrhizae extract carbonyl separation part, 15-25 parts of rosemary extract phenol aldehyde separation part, 10-20 parts of honeysuckle flower extract flavone separation part, 15-30 parts of red date tincture, 10-15 parts of black currant thick paste, 10-25 parts of apple juice, 5-20 parts of black tea tincture, 10-30 parts of coffee tincture, 25-35 parts of concentrated hawthorn juice, 10-20 parts of tomato ketchup, 10-100 parts of lactic acid, 1-5 parts of postassium acetate, 1-5 parts of zinc acetate, 0.5-1 part of potassium sorbate, 100-200 parts of glycerol, 50-100 parts of propanediol, 100-300 parts of ethanol, 5-71 parts of laurel skin tincture and 2-5 parts of fructus momordicae glycoside. Water is added to 1000 parts.

The invention relates to a brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation. The brewing process comprises selecting grains, washing the grains, soaking, cooking, spreading and airing, mixing with yeast, saccharifying, fermenting and distilling steps; and the brewing process is characterized by adding yeast-mixed and saccharified fermented grains to a ceramic jar, pottery jar or porcelain jar, uniformly compacting, adding water the amount of which is 90-120% the weight of the fermented grains, sealing and fermenting, adjusting the ambient temperature to guarantee that the internal temperature of the fermentation jar reaches 38-40 DEG C in winter and spring and 33-36 DEG C in summer and autumn within 72 hours, maintaining the ambient temperatureat 24-26 DEG C after the fermented grains is added to the jar for 90-120 hours, and after the fermentation is carried out for 6-8 days or the residual sugar in the fermented grains is approximate to zero, pouring the fermented grains into a retort pot for distilling. In the brewing process provided by the invention, a small-capacity ceramic jar is used as a fermentation container, thereby facilitating cleaning and disinfection, improving wine quality and taste and improving wine yield; and the white wine brewed by the brewing process provided by the invention has elegant and pure flavor as well as mellow, sweet and refreshing taste, and is gentle, natural, harmonious and joyful.

The invention relates to health preserving cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving cereal milk comprises the following raw materials by weight percent: 2-3% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 0.5-10% of wheat germ powder, 0.1-0.3% of stabilizing agent, 0.1-1% of lucid ganoderma extract, 0.5-3% of longan concentrated juice, 0.5-1% of Chinese yam polysaccharides, 0.05-0.5% of oat powder, 1-3% of buckwheat enzymatic hydrolysate, 0.05-0.2% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam and the like with lucid ganoderma called fairy grass according to the principle of the traditional science of health preserving of traditional Chinese medicine, then carrying out reasonable compatibility on the mixture and milk and adding cereals to make up for the deficiency of nutritional ingredients of milk. The health preserving cereal milk is nutritionally balanced and has good color, aroma and taste and certain health care and preserving effects.

The invention discloses processing technique for a ginseng odor type ginseng distilled liquor, which comprises screening and washing the ginseng-smashing-cooling-preparing compound sweet mash-adding ferment starter-ferment under temperature control-distilling-storing-blending-aging-preparing-fine filtration-sterilizing-sterile filling and sealing-storing and test-finished product. The processing technique adds the alcoholic strength of the ginseng wine by distillation technique, reserves various nutrient contents of the ginseng distilled liquor, organically combines various active ingredients. The liquor body is mellow, has delicate fragrance and the ginseng incense overflows. In appearance, the ginseng distilled liquor is clear and transparent, the color thereof is from transparent colorless to light golden rod yellow and the appearance thereof is desirable. The processing technique completely solves the problem of turbid liquor body and dull color of the ginseng soak liquor. The ginseng odor type ginseng distilled liquor has typical ginseng taste.

The invention belongs to tea technical field. The object of the invention is to a new type fringe tea series product with wider use using Chinese special species resource and new method. The fresh fringe leaf or initial open flower or radix cortex is subjected to spreading, destroying enzyme, rolling (cutting the large leaf and peel), primary drying, shaping and drying, bettering aroma and the like to produce fringe tea of peral-like shape, cord shape, skein shape, bag-steeping or instant powder and the total precious resource are comprehensively used. The new type fringe tea series product from remote mountains in north of China have features of beautiful look, different postures, bright, elegant odor, pure flavor, removing summer-heat and satisfying one's thirst, fat abstraction, reducing blood sugar, protecting liver, promoting the function of gallbladder, preventing angiosclerosis, increasing immunity, inhibiting tumor, anti-bacterium and diminishing inflammation, skin care and thinning.

The invention discloses skin-whitening and speckle-removing cleansing milk comprising the following components in weight percentage: 3%-10% of octadecanol, 5.0%-15% of glycerol, 1.0%-5.0% of isopropanol, 0.2%-1.2% of triethanolamine, 25%-40% of amino acid surfactants, 2.0%-10.0% of jojoba oil, 0.2%-1.0% of diazolidinyl urea, 0.05%-0.5% of essence, 2%-5% of angelica root extract, 2%-10% of red flower extract, 3%-10% of aloe vera gel and 5%-10% of arbutin. The product in the invention has the advantages of pure color and luster, simple and elegant aroma, fine and smooth texture, use safety and no toxicity, simulation and sensitization, can gradually fade and remove freckles, chloasma, melanosis, acnes and age pigments on skin and has the effects of clearing heat and detoxicating, shrinking pores, moistening the skin and preventing skin aging.

The invention discloses high-content liquid gingerols and a preparation method thereof. In the preparation method, on the basis of the characteristics that components in high-quality pure natural ginger resin obtained through supercritical carbon dioxide extraction have greater difference in solubility in ethanol and petroleum ether with certain concentration, liposoluble impurity components are continuously extracted from an ethanol phase with the petroleum ether, and extraction separation and purification are further performed by using diethyl ether to finally obtain the high-content liquidgingerols. The high-content liquid gingerols is light brownish red liquid with worse fluidity and has the advantages of elegant and pure fragrance and durable base note, moreover, gingerols content is higher than 90%, and residual quantities of heavy metals such as arsenic, cadmium, lead, mercury and the like are all less than 0.1ppm.

The invention belongs to the technical field of wine making and relates to a method for preparing Xiaomangsen grape brandy. According to the product prepared by the method, the characteristics of the Xiaomangsen grape variety are fully reflected, and the brandy with the advantages of excellent color, aroma and taste, typical and outstanding flavor and unique style is distilled, so that the brandy has the Chinese characteristics. Meanwhile, the Xiaomangsen grape variety is selected for producing the brandy, the wine making type of the Xiaomangsen grapes is developed, and the types of the brandy are increased. The preparation method disclosed by the invention comprises the following steps: (1) harvesting grape raw materials, sorting and juicing; (2) performing alcoholic fermentation; (3) storing; (4) performing primary distillation; (5) performing secondary distillation; (6) aging; (7) blending; and (8) filling.

The invention relates to a blueberry fruit wine brewing method. The blueberry fruit wine brewing method includes the steps of carrying out smashing, hot dipping, squeezing, incomplete fermentation, low-temperature ageing, chill stability treatment, degerming filtering, filling and the like on blueberry fruit. Semi-sweet or sweet blueberry fruit wine products produced in the blueberry fruit wine brewing method are high in juice yield, dark red and bright-colored, stable in flavor quality and low in sulfur dioxide content, and can not ferment again in the storing process.

The invention belong to the technical field of microbial winemaking, and aims to solve problem that the conventional miscellaneous grain crop liquor is single in varieties, simple in taste, bitter in taste, and pale in aroma, and cannot meet mass consumer tastes. An amaranthus hypochondriacus miscellaneous grain crop health liquor and a making method thereof are provided to improve the edibility of the amaranthus hypochondriacus. The amaranthus hypochondriacus miscellaneous grain crop health liquor is made by pulverizing amaranthus hypochondriacus leaves, black bean, rye, bitter buckwheat, oat, coix seeds and millet, cooking the pulverized mixture, performing fermentation mixed with yeast, performing mixing distillation, and the like. The amaranthus hypochondriacus miscellaneous grain crop health liquor provided by the invention is bright in color, mellow and soft in taste, and unique in taste, has lots of nutritional ingredients and mellow and soft taste, and can meet double requirements of consumers on nutrition and taste; the liquor contains flavonoid compounds, so that oxygen free radicals in a body can be effectively removed, the antioxidant capacity of the liquor is ten times higher than that of the Vitamin E, the degeneration and aging of cells can be prevented, the occurrence of cancer can be prevented, and the immunity of the body can be enhanced; the liquor has an effect of reducing blood fat, blood pressure and blood sugar.

The invention discloses a method for preparing a cigarette filter additive from peppermint. The method includes taking freeze-dried peppermint leaves, tobacco flower petals and Hongda tobacco leaves as main raw materials, grinding the three raw materials by low-temperature superfine grinding, adding tobacco pectin powder into raw material powder, and mixing the materials prior to extrusion, crushing, shaping and screening so as to form granular materials 30-60 mesh in granularity. The method has the advantages that the granular materials are added into tobacco shreds of a cigarette filter according to a dosage of 1-3 mg / mm, so that sweetness and saliva secretion promotion of cigarette smoke can be increased, cigarette smoke pungency is reduced, cigarette flavor is enriched, and smoking quality of cigarettes can be improved remarkably.

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.