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 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 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 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.

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 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.

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 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 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 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.