33results about How to "Elegant wine" patented technology

The present invention is process of producing sesame scent type white liquor with several kinds of grains. The white liquor is prepared with kaoliang 35-40 weight portions, rice 20-25 weight portions, glutinous rice 15-20 weight portions, wheat 15-20 weight portions, corn 8-10 weight portions, rice hull 20-30 weight portions, distilled raw wine 400-500 weight portions and solid yeast 30-40 weight portions. The technological process includes the steps of preparing material, moistening, steaming and pasting, mixing with yeast, high temperature piling, fermenting, mixing with rice bran and distilling, storing and blending. The white liquor has good taste, mellow fragrance, sesame scent and stable quality.

The present invention is process of producing sesame scent type white liquor through Daqu yeast and bran yeast mixing fermentation. The white liquor is prepared with kaoliang 80-85 weight portions, wheat 15-20 weight portions, rice hull 15-25 weight portions, distilled raw wine 400-500 weight portions, Daqu yeast 8-15 weight portions, and bran yeast 20-30 weight portions. The technological process includes the steps of preparing material, moistening, steaming and pasting, mixing with yeast, high temperature piling, fermenting, mixing with rice bran and distilling, storing and blending. The white liquor has good taste, mellow fragrance, sesame scent and stable quality.

The invention discloses yin-nourishing lung-moistening health-keeping wine which is prepared from the following raw materials in parts by weight: 120-150 parts of sticky rice, 40-50 parts of purple rice, 30-40 parts of honey peaches, 15-20 parts of passion flowers, 10-15 parts of yumeiren (a plant), 10-13 parts of tremella, 3-5 parts of lilies, 2-3 parts of radix polygonati officinalis, 1-2 parts of mango seeds, 1-2 parts of caragana sinica roots, 2-3 parts of wax gourd seeds, 3-5 parts of prepared rehmannia roots, 3-5 parts of radix ophiopogonis, 1-2 parts of pseudostellaria heterophylla, 1-2 parts of melaleuca leucadendra Linn, 30-40 parts of sweet-scented osmanthus honey, 1-2 parts of sweet wine yeasts and a proper amount of coconut juice. The sticky rice and the purple rice are mixed and fermented to prepare rice wine; the wine is unique in flavor due to the addition of the coconut juice, is rich in clean aroma of fruits due to the addition of the honey peaches and the passion flowers, and has the effects of moistening the skin, blackening the hairs, regulating vital energy and blood, nourishing vital energy, promoting the secretion of saliva or body fluid, moistening the lung, nourishing the stomach, nourishing yin, tonifying the kidney, maintaining beauty and keeping young due to the addition of the yumeiren and the tremella; the prepared rice wine is aromatic, mellow, sweet, refreshing, light in fragrance, rich in taste and suitable for long-term moderate drinking.

The invention relates to red rice month wine, mainly comprises, by mass, 0.9-1.1 of organic glutinous rice, 0.07-0.09 of red rice wine, 0.04-0.06 of medlar, 0.05-0.07 of longan, 0.03-0.05 of jujube, 0.05-0.07 of fried Hawthorn, 0.01-0.03 of brown sugar, water moderate amount, and active dry yeast, and brewing prepared, the active dry yeast mass is 0.1%-0.15% of the mass sum of Chinese wolfberry, longan and jujube. Elegant wine aroma, mellow taste, smooth and refreshing month wine, promotes lactation and increases milk with obvious effect, and supplements gas and blood, regulates appetite, recovers the body shape of maternal woman through reasonable diet management. The rate of biological active material is high; the latter phase of the red rice month wine is not prone to deposits.

The invention relates to magnetic wine, in particular to a production method of magnetic wine. Wine brewed by the traditional technology is filled into a far infrared strong magnetic shielding shock device by a wine pump to carry out strong magnetism shock alcoholization. The far infrared strong magnetic shielding shock device is formed by a high-power semiconductor microwave electroplating film high-density casting ceramic pipe and an electric control system. A far infrared strong magnetic field of 7.2 micrometers to 9.6 micrometers is generated in the pipe in a working process. The production method not only can generate magnetic wine, but also can generate magnetic drinks and water, and the magnetic wine not only can strengthen the body, but also can increase the immunity of human bodies after being drunk by people.

The present invention discloses a spleen invigorating and qi benefiting dumpling wrapper which is prepared from the following raw materials in parts by weight: colocasia esculenta 30-40 parts, sweet potatoes 80-100 parts, glutinous rice 20-30 parts, coix chinensis 10-20 parts, beef 2-3 parts, clausena lansium fruits 10-15 parts, hericium erinaceus 3-4 parts, polygonatum sibiricum 1-2 parts, durio zibethinus 8-12 parts, momordica charantia powder 10-15 parts, modified potato starch 14-18 parts, egg white 8-10 parts, pigskin 10-12 parts, and an appropriate amount of grape wine. The pigskin and grape wine are mixed and cooked, which reduces the oil and fat content of soup, and also enables a large amount of collagen in the pigskin to be transformed into gelatin, and the dumpling wrappers are put into the hot pigskin soup to absorb the gelatin. The colocasia esculenta and sweet potatoes are processed to be done by steaming and frying respectively, which enables the dumpling wrappers to be delicate and uniform and to taste better. The finished products of the dumpling wrappers are rich and comprehensive in nutrition, unique in flavor, and delicate and elegant in wine fragrance. The dumpling wrappers without any chemical amendments, do not have easily cracked surface or changed color during storage, have a long shelf life, are not easily broken and damaged during the steaming and boiling processes, and have the effects of invigorating spleen and nourishing stomach, nourishing liver and kidney, tonifying qi and promoting salivation, moistening intestines and relaxing bowel, etc. in a long-term consumption.

The invention discloses a preparation method of passion fruit wine, and belongs to the field of food processing. The preparation method comprises the steps of pulping, enzymolysis, yeast activation, primary fermentation, post fermentation, purification and the like. The preparation method of the passion fruit wine comprises the following steps of treating pulp and peel of passion fruit in a separated way; and performing enzymolysis on the peel of the passion fruit by using compound pectinase so that most tannin in the peel can be removed, the influence of bitter substances in the peel of the passion fruit on the fruit wine is avoided, and the peel of the passion fruit is changed from waste materials into valuable materials. The made passion fruit wine is clear; a wine body is clear and elegant; the intense passion fruit aroma is realized; the nutrition is rich; the mouthfeel is fragrant; the color is clear and bright; the efficacies of removing heat from the liver, eliminating toxic materials, invigorating the stomach to promote digestion, maintaining beauty, keeping young and improving the human body immunity are realized; and after the passion fruit wine is drunk by women for a long time, the effects of removing beverages, nourishing the skin, relieving ozostomia and promoting sleeping can be achieved. A wine making process is simple and feasible, is suitable for industrialized production, and has wide market prospects; and a novel field is opened for the sufficient utilization of passion fruit resources in China.

The invention relates to a production process of aloe glutinous rice wine, belongs to the technical field of food processing, and particularly belongs to the technical field of wine production. The production process is innovatively characterized in that clear aloe juice is prepared through freeze juicing, the aloe juice is added during fermentation, and the aloe wine is brewed through the low-temperature rice wine fermentation process. The production process has the advantages that the prepared aloe juice is clear, transparent and free of turbidity and can increase the appearance quality and grade of the wine, the effective active constituents of aloe can be well kept, the produced aloe wine is good in taste, has the special fragrance of the aloe and is refreshing and slightly sweet in taste, and good healthcare and life nourishing effects can be achieved if a user drinks the aloe glutinous rice wine for a long time.

The invention relates to a production process of fermented rose wine, belongs to the technical field of food processing, and particularly belongs to the technical field of wine brewing .The process includes the steps that at least one of black rice and purple sweet potato is cleaned, soaked, stewed and cooled and then is subjected to primary fermentation to be saccharified with Chinese yeast to obtain fermented mash; rose leaves frozen at minus 23-minus 18 DEG C are added into the fermented mash to conduct after fermentation, and squeezing, filtering and ageing are conducted to obtain the fermented rose wine .The fermented rose wine has special fragrance of roses and has the low-alcohol nutrient effects of yellow wine .The project is beneficial for development of rose planting industry, increasing peasant income and promoting traditional cooking culture of yellow wine .The flower type yellow wine new variety range is broadened, and the ever-growing requirement for low-alcohol, nutrient and healthy wine products of the market is met.

The invention discloses a preparation method of seasoning fragrance-enhancement cooking wine. The seasoning fragrance-enhancement cooking wine is mainly prepared from longans, black beans, dendrobium candidum, echinacea purpurea, glutinous rice flour, sorghum, oat kernels, table salt, lactosyl fructoside and the like. The cooking wine prepared by the preparation method is golden and amber in color, clear, transparent and glossy, elegant and fragrant in wine fragrance, refreshing in mouth feel and free from peculiar smell; the seasoning fragrance-enhancement cooking wine comprises components for providing calcium, phosphorus, ferrum, vitamin C and other trace elements desired by human bodies and guaranteeing required nutrition of the human bodies, the dendrobium candidum and the echinacea purpurea are also added, and the seasoning fragrance-enhancement cooking wine contains various active components, can stimulate the vitality of immunocyte such as leukocyte in the human bodies and can enhance the autoimmunity of organisms.

The invention discloses coix seed and purple potato wine and a brewing method thereof. The coix seed and purple potato wine is prepared from the following raw materials in parts by weight: 800 to 1,000 parts of white wine, 70 to 80 parts of purple potatoes, 20 to 30 parts of coix seeds, 20 to 30 parts of spina date seeds, 10 to 15 parts of pyracantha fruits, 20 to 30 parts of cherries, 6 to 7 parts of coix roots, 4 to 5 parts of white paeony roots, 2 to 3 parts of tuckahoe, 7 to 8 parts of raspberries, 2 to 3 parts of cornus officinalis, 3 to 4 parts of astragalus membranaceus, 1 to 2 parts of lotus seeds, 1 to 2 parts of pyracantha leaves, 20 to 30 parts of aroma increasing powder and 25 to 35 parts of grape wine. The brewing method comprises the following steps: processing the purple potatoes to obtain purple potato pulp; processing the spina date seeds and the coix seeds to obtain coix seed powder; processing the pyracantha fruits and the cherries to obtain enzymatic hydrolysate; processing the other raw materials except the aroma increasing powder and the white wine to obtain traditional Chinese medicinal powder; uniformly mixing the purple potato pulp, the coix powder, the enzymatic hydrolysate, the traditional Chinese medicinal powder, the aroma increasing powder and the white wine; ageing and decocting the wine; sterilizing filtrate to obtain the coix seed and purple potato wine. The coix seed and purple potato wine has the characteristics of unique and rich aroma, quietly elegant and soft taste, and high nutritional value.

A kind of minute nutrition yellow rice or millet wine , belong to the yellow fermented glutinous rice of making technological field, include yellow rice or millet wine base wine, water candy Su, different malt low to gather candy, bamboo leaf extracts, its adding amount is base wine weight percentage respectively 0.01- 20%, 0.1- 20%, 0.1- 5.0%. the invention candy and different malt Su low to gather candy, bamboo leaf extract good health care efficiency and combine together with organic nutrition super strong pairs of fork factor water, it is rational to fill a prescription and design science, has increased the nutrition of the yellow wine, the flavor of the innovative yellow rice or millet wine, abundant intension of the yellow rice or millet wine products of palace. Have a trial test through many national-level yellow wine judging panels, think the products color and luster orange, limpid and transparent and glossy, the wine is fragrant and quiet and tastefully laid out, fragrant, the mouth feel is light and comfortable, there is no bitter, astringent, piquancy of general yellow wine, to enter the mouth is gentle and amiable, flavor the unique, accord with modern pursue nutrition healthy consumption idea.

A method for producing sesame-flavored liquor by using various raw grains, the main and auxiliary raw materials used and their weight ratios are: 35-40 parts of sorghum, 20-25 parts of rice, 15-20 parts of glutinous rice, and 15-20 parts of wheat 8-10 parts of corn, 20-30 parts of rice husk, 400-500 parts of fermented grains after steaming wine, and 30-40 parts of solid koji. The process steps include material preparation, material moistening, steaming and gelatinization, adding koji and mixing, high-temperature accumulation, fermenting in a tank, distillation with bran mixing, and storage and blending. The invention gives full play to the respective characteristics of various raw grains, the matching of main and auxiliary raw materials is reasonable, the selection and proportion of raw grains are appropriate, the brewed liquor has no bitter taste, mellow and full taste, sweet and refreshing, harmonious and natural, and has a long-lasting aftertaste , the style of sesame fragrance is typical and outstanding, and the quality of the wine is stable.

The invention relates to a preparation method of a wine, and specifically relates to a preparation method of a dry red wine comprising aloe extracted juice. The invention belongs to the technical field of winemaking processing. According to the invention, fresh grapes are adopted as a raw material, and a fermentation method is adopted. The fermentation process is divided into preliminary fermentation and post fermentation. Grape juice obtained by twice fermentation is adopted as an original wine; aloe extracted juice with an amount of 8% of a total amount of the wine is blended into the wine, such that finished product wine is obtained. The alcohol degree is 7-13% (v / v), total sugar (calculated according to glucose) is no higher than 4g / L, total acid (calculated according to tartaric acid) is 5-7.5g / L, and volatile acid (calculated according to acetic acid) is no higher than 1.1 g / L. The wine is bottled after sterilization and filtration. With the dry red wine comprising aloe extracted juice, wine effects such as blood vessel softening and anti-oxidation can be combined with aloe extracted juice effects of detoxification and beautifying. The wine provided by the invention has the advantage of rich nutrients. The wine has a purple-red color, and is clear and transparent. The wine has mellow and elegant fruity fragrance and wine fragrance.

The invention relates to a method for preparing pear wine. The method is characterized by being achieved through the following steps: (1) selecting high-quality pear fruits, thoroughly cleaning and disinfecting; (2) placing the cleaned and disinfected pear fruits into a pulping separator, separating peels, seeds and stalks of pears and discharging to obtain pulp; or juicing the pulp in a juicer to obtain juice; (3) loading pulp (or juice) into a mixing tank and adding auxiliary materials, namely, a fruit wine dry yeast, an acidity regulator, a sugar content regulator and a juice protective agent; (4) uniformly mixing the above raw materials, loading the mixture to a fermentation tank and fermenting for 60 days at a controlled temperature of 8 DEG C-42 DEG C to obtain mash; and (5) putting fermented mash into a distillation system and distilling to obtain pear wine base.

The invention relates to fruity steam tea wine and a preparation method thereof. The preparation method comprises the following steps: preparing tea juice and preparing liquid to be fermented; and fermenting, filling steam, packaging and storing. The mulberry and raspberry are added on the basis of the health-care tea wine, so that a sugar source is provided for fermentation of the tea wine, the taste of the tea wine is enriched, the medicinal values of the two fruits are utilized, and the brewed fruity tea wine is better in life cultivation and health preservation.

The invention discloses coarse cereal composite carbon-fragrant rice which is prepared from the following raw materials in parts by weight: 70-80 parts of naked oat, 40-50 parts of purple rice, 20-30 parts of corn kernels, 10-20 parts of potatoes, 40-50 parts of purple sweet potatoes, 7-8 parts of honeysuckle, 1-2 parts of radix angelicae, 2-3 parts of wampee seeds, 4-5 parts of fingered citron, 3-4 parts of Indian Trum etflower seed, 2-3 parts of abrus cantoniensis hance, 1-2 parts of scutellariae barbatae, 15-20 parts of skim milk powder, 10-15 parts of water chestnut powder, a proper amount of wine and a proper amount of fragrance enhancement carbon. According to the coarse cereal composite carbon-fragrant rice, the naked oat, purple rice and corn are soaked in the wine and then are baked with the fragrance enhancement carbon, so that the coarse cereal composite carbon-fragrant rice has mellow carbon fragrance and light wine fragrance and is chewy; by the adding of the potatoes and the purple sweet potatoes, the coarse cereal composite carbon-fragrant rice is rich in dietary fibers and proteins, has a high nutrition value and has the effects of nourishing yin, tonifying kidney and spleen, warming liver, improving eyesight, activating blood, reducing fat, resisting cancer, relaxing bowel, resisting aging and the like; if people eat the coarse cereal composite carbon-fragrant rice for a long time, the blood circulation of a human body can be improved, the immunity can be enhanced, and working pressure can be relieved.

The invention belongs to the technical field of brewing, and particularly relates to a production method of a yellow wine. The method comprises the following steps: liquefying broken rice: adding high-temperature amylase to warm water, adding the broken rice, stirring, heating to 70-72 DEG C, carrying out heat preservation for 20-30 minutes, then carrying out iodine reaction to form an amaranth solution, heating the solution to 90-95 DEG C, carrying out heat preservation for 15-20 minutes, observing the iodine reaction condition until the iodine reaction is colorless, and cooling the solution to 30-35 DEG C; adding the liquefied broken rice to raw material rice in a feeding manner, and carrying out fermentation production; and finally, squeezing, filtering, blending and decocting the wine, so as to obtain a wine product. According to the production method, the broken rice is liquefied to serve as one raw material, and participates into brewing of the yellow wine, so that the utilization rate of the raw materials is increased; unnecessary waste caused by emission of the broken rice in the raw material rice along with rice milk is avoided; the cost is greatly reduced; and the yellow wine brewed by the production method is golden amber in color and luster, clear, transparent and glossy, fine and fragrant in bouquet, refreshing in taste, and free of a peculiar smell.

The present invention discloses a tomato flavored corn dumpling wrapper which is prepared by using the following raw materials in parts by weight: high-gluten flour 40-50 parts, corn granules 70-80 parts, euryale ferox 20-30 parts, tomato 10-15 parts, sugarcane 10-15 parts, blueberry pectin 2-3 parts, modified tapioca starch 10-15 parts, egg white 5-7 parts, pigskin 8-10 parts, and an appropriate amount of bamboo leaf powder and grade wine. The pigskin and grape wine are mixed and cooked, which reduces the oil and fat content of soup, and also enables a large amount of collagen in the pigskin to be transformed into gelatin, the dumpling wrappers are put into the hot pigskin soup to absorb the gelatin, and the corn granules and euryale ferox are processed by stir-frying, wine-steaming, puffing and crushing, which enables the powdered material to be delicate and even and to have better mouthfeel. The finished products of the dumpling wrappers have rich and comprehensive nutrition, unique flavor of tomatoes, and delicate and elegant wine fragrance, do not add any chemical amendments, do not have easily cracked surface and changed color during storage, have long shelf life, are not easily broken and damaged during the steaming and boiling processes, and have the effects of strengthening spleen and benefiting stomach, supplementing middle warmer and benefiting qi, nourishing kidney and securing essence, expelling toxins and relaxing bowel, etc. in a long-term consumption.

A fingered citron wine series including alcohol beverage and health-care wine is made up through such steps as inserting the living fingered citron into bottle containing wine,which makes the living fingered citron immersed in wine and grow continuously while releasing its active components into wine to obtain the immersed wine, mixing it with other low-degree wine or Chinese-medicinal wine, and proportionally mingling. It features its health-care function of promoting blood circulation, nourishing stomach and elongating life.

The invention discloses a peanut-flavored dumpling wrapper. The peanut-flavored dumpling wrapper is prepared from the following raw materials in parts by weight: 70-80 parts of whole wheat flour, 30-40 parts of cassava, 10-20 parts of konjak, 10-15 parts of peanut kernels, 8-12 parts of walnut kernels, 3-4 parts of arctium lappa leaves, 30-40 parts of skim milk, 2-3 parts of beet pectin, 10-15 parts of potato modified starch, 5-6 parts of egg white, 8-10 parts of hogskin and an appropriate amount of wine. According to the dumpling wrapper disclosed by the invention, the hogskin and the wine are mixed and cooked, so that the content of fat in soup is reduced; a large amount of collagen in the hogskin is converted into gelatin, and the dumpling wrapper is put in hot hogskin soup, so that the dumpling wrapper absorbs the gelatin; the cassava and the konjak are respectively cooked by steaming and cooked by baking, so that the dumpling wrapper is fine, smooth and uniform, and is good in mouth feel; the finished product of the dumpling wrapper is rich and comprehensive in nutrition, unique in flavor, rich in milk fragrance and elegant in bouquet; chemical modifiers are not added; the coat of the dumpling wrapper is not liable to crack and change color in the process of storage, the quality guarantee period is long, and the dumpling wrapper is not liable to burst and break in the process of cooking and poaching; when people eat the dumpling wrapper for a long term, the efficacies of fortifying the spleen, harmonizing the stomach, nourishing yin, nourishing the kidney, moistening lung for removing phlegm, loosening bowel to relieve constipation and the like can be reached.

The invention discloses a hot-candied tremella-lotus cake. The hot-candied tremella-lotus cake is prepared from the following raw materials in parts by weight: 80-100 parts of lotus root starch, 30-40 parts of corn starch, 20-30 parts of water caltrop starch, 14-18 parts of tremella, 4-5 parts of lotus seeds, 40-50 parts of rice wine, 2-3 parts of Chinese hibisci rosae-sinensis flower, 6-7 parts of raspberries, 1-2 parts of wampee seeds, 3-4 parts of fingered citron, 2-3 parts of scutellaria baicalensis, 1-2 parts of radix pseudostellaria heterophylla, 1-2 parts of caragana sinica rehd, 3-4 parts of wintergreen, proper amount of honey and proper amount of corn oil. The hot-candied cake is prepared by the steps of mixing the nutritional raw materials such as lotus root starch, corn starch, water caltrop starch, and tremella to obtain a mixture, pressing the mixture into a cake shape, deeply frying the cake, and sprinkling special honey onto the cake. The hot-candied cake has rich nutrition, strong bouquet and quietly elegant flower fragrance and is chewy; besides, the hot-candied cake has the effects of lowering blood pressure and blood fat, strengthening the spleen and reinforcing the stomach, losing weight, preventing cancer, and beatifying and protecting skin, thereby being an exceptional food.

The invention provides a method for producing sesame-flavored liquor by mixed fermentation of Daqu and bran koji. The main and auxiliary raw materials used and their weight ratios are: 80-85 parts of sorghum, 15-20 parts of wheat, and 15 parts of rice husk. -25 parts, 400-500 parts of fermented grains after steaming wine, 8-15 parts of Daqu, and 20-30 parts of bran koji. The process steps include material preparation, moistening, steaming and gelatinization, adding koji and mixing, high-temperature accumulation, fermenting in tanks, distillation with chaff, storage and blending. The present invention gives full play to the respective characteristics of Daqu and Bran Qu, the main and auxiliary raw materials are matched reasonably, the selection and proportion of saccharification starter are appropriate, the brewed wine is clear and transparent, with elegant wine aroma, plump and mellow in the mouth, long-lasting aftertaste, sesame The aroma style is typical and outstanding, and the quality of the wine is stable.

The invention relates to a preparation method of a wine, and specifically relates to a preparation method of a dry white wine comprising aloe extracted juice. The invention belongs to the technical field of winemaking processing. According to the invention, fresh white grapes are adopted as a raw material, and a fermentation method is adopted. Grape juice obtained by fermentation is subjected to an aging process, such that original wine is obtained; the original wine is adopted as a base wine; aloe extracted juice with an amount of 5% of a total amount of the wine is blended into the wine, such that finished product wine is obtained. The alcohol degree is 7-13% (v / v), total sugar (calculated according to glucose) is no higher than 4g / L, total acid (calculated according to tartaric acid) is 5-7.5g / L, and volatile acid (calculated according to acetic acid) is no higher than 1.1 g / L. The wine is bottled after sterilization and filtration. With the dry white wine comprising aloe extracted juice, wine effects such as blood vessel softening and anti-oxidation can be combined with aloe extracted juice effects of detoxification and beautifying. The wine provided by the invention has the advantage of rich nutrients. The wine has a light yellow color, and is clear and transparent. The wine has mellow and elegant fruity fragrance and wine fragrance, and refreshing and mellow taste.

The invention discloses a method for making special yellow wine containing lotus leaf flavonoids, which comprises the following steps: selecting raw materials, processing raw materials, soaking sticky rice, preparing lotus leaf flavonoid extract, stewing, performing pre-fermentation, performing post-fermentation, boiling wine, filling, sealing and the like. And thus, the body-building and health-care special yellow wine which has slight wine fragrance and fresh mouthfeel and is insusceptible to causing headache and making people get drunk easily is prepared. The time for the ingredients of the wine to fuse is full, so the mouthfeel of the yellow wine is stable and balance without splitting. The yellow wine has a bright color, light wine fragrance and uniform and fresh mouthfeel, and is insusceptible to causing headache and making people get drunk easily. In addition, the yellow wine contains a proper amount of lotus leaf flavonoids and therefore has the advantage of health care.

The invention discloses a hot-candied tremella-lotus cake. The hot-candied tremella-lotus cake is prepared from the following raw materials in parts by weight: 80-100 parts of lotus root starch, 30-40 parts of corn starch, 20-30 parts of water caltrop starch, 14-18 parts of tremella, 4-5 parts of lotus seeds, 40-50 parts of rice wine, 2-3 parts of Chinese hibisci rosae-sinensis flower, 6-7 parts of raspberries, 1-2 parts of wampee seeds, 3-4 parts of fingered citron, 2-3 parts of scutellaria baicalensis, 1-2 parts of radix pseudostellaria heterophylla, 1-2 parts of caragana sinica rehd, 3-4 parts of wintergreen, proper amount of honey and proper amount of corn oil. The hot-candied cake is prepared by the steps of mixing the nutritional raw materials such as lotus root starch, corn starch, water caltrop starch, and tremella to obtain a mixture, pressing the mixture into a cake shape, deeply frying the cake, and sprinkling special honey onto the cake. The hot-candied cake has rich nutrition, strong bouquet and quietly elegant flower fragrance and is chewy; besides, the hot-candied cake has the effects of lowering blood pressure and blood fat, strengthening the spleen and reinforcing the stomach, losing weight, preventing cancer, and beatifying and protecting skin, thereby being an exceptional food.

The invention relates to a production process capable of reducing sugar degree of Hakka glutinous rice wine. According to the production process, the cooking time, the selection of a saccharifying fermenting agent, brewed product receiving mode and brewed product receiving time are improved on the basis of a traditional production process of the Hakka glutinous rice wine; specifically, the cooking time is 60-80min, the glutinous rice wine sweet yeast accounting for 0.4-0.6% of the weight of the glutinous rice and rice wine new strain accounting for 0.3-0.4% of the weight of the glutinous rice are adopted as the saccharifying fermenting agent, the brewed product receiving mode and time are twice brewed product receiving, 50-degree rice wine accounting for 18-22% of the weight of the glutinous rice is received 5th-6th day after the wine drops into a cylinder to serve as first brewed product receiving, and 36-degree rice wine accounting for 78-82% of the weight of the glutinous rice is received 3rd-5th day after the first brewed product receiving to serve as second brewed product receiving. Compared with the Hakka glutinous rice wine produced by the traditional process, total sugar content of the Hakka glutinous rice wine produced by the process is reduced to 90-120g / L; the Hakka glutinous rice wine has good liquid taste, special dense alcohol flavor of the glutinous rice wine, elegant, mellow and refreshing wine body, and rich nutrients, the consumer group is increased, the health is promoted, and the economical benefits and social benefits of the enterprise are improved.

The invention relates to red rice month wine, mainly comprises, by mass, 0.9-1.1 of organic glutinous rice, 0.07-0.09 of red rice wine, 0.04-0.06 of medlar, 0.05-0.07 of longan, 0.03-0.05 of jujube, 0.05-0.07 of fried Hawthorn, 0.01-0.03 of brown sugar, water moderate amount, and active dry yeast, and brewing prepared, the active dry yeast mass is 0.1%-0.15% of the mass sum of Chinese wolfberry, longan and jujube. Elegant wine aroma, mellow taste, smooth and refreshing month wine, promotes lactation and increases milk with obvious effect, and supplements gas and blood, regulates appetite, recovers the body shape of maternal woman through reasonable diet management. The rate of biological active material is high; the latter phase of the red rice month wine is not prone to deposits.

The invention discloses a preparation technology of a rice wine capable of nourishing yin and tonifying kidneys. The rice wine is prepared from the following raw materials in parts by weight: 8-11 parts of polished nutrient powder of edible mushrooms, 3-8 parts of Chinese yam, 1-5 parts of polygonatum odoratum, 2-8 parts of polygonum multiflorum, 1-7 parts of wolfberry, 2-9 parts of angelica sinensis, 3-9 parts of ginkgo leaves, 1-8 parts of mint, 5-10 parts of beef liver, 5-15 parts of white chrysanthemum, 5-15 parts of radix angelicae, 5-15 parts of radix paeoniae alba, 5-15 parts of white poria, 5-15 parts of ginkgo, 400-500 parts of zinc-rich rice, 10-15 parts of jade beauty, 30-40 parts of black tomatoes, 20-30 parts of longan, 10-15 parts of chestnut kernel, 10-15 parts of walnut kernel, 5-6 parts of herba epimedii, 3-4 parts of pyrola corbieri, 1-2 parts of flos caryophylli and 7-8 parts of balsam pear seeds. The rice wine is abundant in nutrient, clear in juice, mellow in mouthfeel, simple and elegant in aroma and long in aftertaste, and has the efficacies of nourishing yin, tonifying the kidneys, losing weight, beautifying the features, tonifying yang and qi, tonifying the heart and spleen, nourishing the blood for tranquilization and relaxing bowel, and is suitable for most of people for drinking.

The invention discloses a white spirit sauna alcoholization and maturation method which comprises the steps of carrying out sauna treatment on wine liquid, namely, A, heating the wine liquid, wherein the heating temperature is 30-60 DEG C; B, stopping heating, and cooling to a normal temperature for storage; and C, repeating the steps A and B for at least once, wherein the total duration of the sauna treatment is 3-6 months. The white spirit sauna alcoholization and maturation method disclosed by the invention can be used for enabling all trace ingredients and molecules in green wine to be rapidly stabilized and balanced to achieve purposes of alcoholizing and maturating, and is strong in maneuverability, low in cost and excellent in effect; the distilled green wine is saunaed for 3-6 months by using the white spirit sauna alcoholization and maturation method, and the wine age is equivalent to that of white spirit conventionally stored for more than 2 years, so that a plenty of storage cost can be saved for enterprises.