183results about How to "Fruity" patented technology

The invention relates to the brewage of wine, in particular to a method for brewing blueberry wine. The chosen sound and fresh blueberries are broken up to form blueberry jam, wherein, pectase is added with an amount of 20 to 100 milliliters per 1000 kilograms of blueberry jam; the zymohydrolysis time is 10 to 100 minutes, the zymohydrolysis temperature is 45 to 65 DEG C; afterwards, enzyme is destroyed at the temperature of 106 to 121 DEG C for 15 seconds to 30 minutes, after the enzyme is destroyed, the blueberry jam is cooled to the common temperature, the cooled blueberry jam is immersed into the original wine for 3 to 5 months, the immersed original wine is added with clarifier and is filtered, alcohol is used to prepare the original wine to ensure that the alcohol content is up to 9 to 12 degrees, and then the wine is filtered, thereby obtaining the blueberry wine. The brew cycle of the invention is shortened from more than three years of the prior art to three to six months, which raises the utilization rate of a device and lowers the cost. Moreover, the brewed blueberry wine has strong fruit aroma and limpidity as well as rich nutrition and pure taste and the juice extracting rate is increased by 5 to 8 percent.

The actinidia arguta is a specific precious wild resource. The meat of the actinidia arguta is jade green; the actinidia arguta tastes fine, juicy, fragrant and delicious; the sweetness and the sourness are proper; the nutrition is very rich; the actinidia arguta is a fruit well received by customers and is known as the king of fruits. Wild actinidia arguta resources are readily available in Changbai Mountains, but products of the actinidia arguta are few and cannot meet the consumption demands in different seasons, so that the demands of the customers for wild actinidia arguta products are suppressed. The invention discloses a preparation technology for Changbai-mountain pure natural wild actinidia arguta fruit powder. According to the technology, the freeze-dried fruit powder is prepared by selecting fresh and intact actinidia arguta, washing, smashing, pulping and concentrating the actinidia arguta, adding maltodextrin and performing vacuum freeze-drying on mixed fruit paste. The actinidia arguta freeze-dried fruit powder is high in nutrient value and is convenient food suitable for various groups of people.

The invention discloses a foaming black-rice fruit vinegar and a preparation method thereof. Aiming at the problems of little dry extractive, homogenization, single mouth feel, insufficient function and the like of the fruit vinegar drinks, the method has the technical proposal that: on the basis that tonic characteristics of natural materials such as fruits, black rice, black glutinous rice and the like are utilized and the compound technique of fermentation, vinegar making and the like is comprehensively used, the method emphasizes the nutrient value and the added value of the foaming black-rice fruit vinegar product as well as the health-care functions for beautifying the face and moisturizing the skin, and combines the air-entrapping foaming technique to present the visual and sensingeffects and the advantages in color, fragrance and taste of the foaming black-rice fruit vinegar. The fruit vinegar has the effects for moisturizing the skin, beautifying the face and preserving the health.

The invention discloses a fruity tea polyphenol buccal tablet and a preparation method thereof. The buccal tablet product is prepared from the following components: high-purity tea polyphenols used as main raw materials, fruit powder used as a main flavoring additive, functional ingredients, bulking agents, flavoring additives, adhesives and disintegrating agents, wherein the fruit powder comprises apples, sweet oranges, juicy peaches, mangos, coconuts, strawberries and the like. The buccal tablet has sweet and sour, and fresh and cool taste, is rich in fruity flavors, and has the effects of tasty and refreshing and wetting the throat.

The invention relates to a preparation method of a blueberry wine. The preparation method comprises the following steps of cleaning blueberry fruits, and then, smashing the blueberry fruits to form blueberry slurry; adding pectinase into the blueberry slurry to carry out enzymolysis, carrying out enzyme deactivation, cooling to the room temperature to obtain cooled blueberry slurry, adding alcohol and an active dry yeast for a wine to ferment, and when the sugar content is measured to be up to 1 BoX, ending the fermentation to obtain a raw blueberry wine; and adding an antacid into the raw blueberry wine, filtering, blending the raw wine by using the alcohol to ensure that the alcohol strength is up to 9-12 degrees, and then, filtering to obtain the blueberry wine. According to the method disclosed by the invention, insoluble substances such as pectin substances, cellulosics and polysaccharides in the raw wine are effectively dissolved by using a pectinase enzymolysis agent, so that fruit juice is clarified within short time; and the blueberry wine with stable chemical property is brewed by using processes such as fermenting by using an active dry yeast for a wine, ageing and filtering, and the brewing period is shortened from more than three years consumed by using the traditional method to three to five months, so that the working period is shortened, the utilization ratio of equipment is increased, and the labor cost is reduced.

The present invention discloses probiotics enriched crisp apple products and a preparation method thereof, and belongs to the technical field of agricultural product processing. Apples are used as raw materials, the apples are washed, the washed apples are blanched, a vacuum soaking method is used to enrich probiotics into apple tissues, and then a vacuum freeze-drying and vacuum microwave combined drying method is used to prepare the probiotics enriched crisp apple products. The method comprises the following steps: (1) raw material washing and blanching; (2) probiotic soaking liquid preparing; (3) vacuum soaking; and (4) vacuum freeze-drying and vacuum microwave combined drying. The prepared probiotics enriched fruit and vegetable crisp products are mellow in fruit fragrance, and crisp and tasty. The viable probiotic number can be maintained at 10<7> CFU/g at 25 DEG C for 90 days or more. The preparation method avoids the two major defects of high cholesterol risk of the probiotic fermented milk products and the non-consumption of lactose intolerant population, and the products combine health care and leisure, and have broad market prospects.

The invention discloses passion fruit and pear jam and a preparation method thereof. The passion fruit and pear jam is prepared by the following raw materials in part by weight: 600 to 800 parts of passion fruit, 300 to 400 parts of pears, 400 to 500 parts of water, 40 to 60 parts of lemon juice, 10 to 25 parts of jelly powder and 200 to 280 parts of maltose. The preparation method comprises the following steps that: 1) the passion fruit is washed and sliced to take out passion fruit meat; 2) pears are washed, peeled off, denucleated and sliced into blocks, pear blocks are arranged into a blender to be processed into pear paste; 3) lemons are washed and peeled off, seeds of the lemons are removed, and then the lemons are squeezed to obtain the lemon juice; 4) the passion fruit meat is placed into the water to be boiled, then the jelly powder and the maltose are added into the passion fruit meat to be cooked with slow fire under the stirring state until the jelly powder and the maltose are dissolved, then the pear paste and the lemon juice is added to be cooked with slow fire under the stirring state until the paste is in a thick state, and the paste is bottled and sealed to be stored in a refrigerator after being cooled to obtain the passion fruit and pear jam. The passion fruit and pear jam has strong fruity fragrance, is soft to taste, is appropriately sweet and sour and has functions on producing a refreshing effect to the mind, nourishing the skin, beautifying the feature and helping the digestion.

The invention relates to the health beverage technique field, especially relates to a wolfberry fruit wine to overcome the problems of bad taste, unsteady property, easy precipitating and limited drinking population existed in the prior art. The technical scheme of the invention is to provide the wolfberry fruit wine which is prepared by the following steps: 1. material preparation: (1) choosing fruit and cleaning; (2) crushing and degrading; (3) preparing wolfberry fruit liquor; 2. fermentation: (1) activating yeast and accessing; (2) fermenting alcohol; 3. filtrating, sterilizing and packaging. The invention has advantages that 1. the wolfberry fruit wine produced by the modern biofermentation technique has advantages of natural color, strong fruit aroma, sour and soft taste, low alcohol degree, good taste, stable property, clear and transparent liquid and high bioactive component preservation rate. 2. the products have rich nutrition and good health-care effect.

The invention discloses monascus fruit wine and preparation method thereof. According to the monascus fruit wine, monascus is used as a leavening agent, fresh fruits are used as main raw materials, the fresh fruits are treated by a conventional method to obtain juice or pulp, the juice or pulp is inoculated with the monascus to be fermented, precipitate is separated, and the juice or pulp is subjected to ageing to obtain the monascus fermented fruit wine. The fruit wine is fermented by the monascus, most of reducing sugar in the juice can be converted into ethanol, and the alcohol fermenting ability is high. In a monascus alcohol fermenting process, metabolic by-products such as higher alcohols and esters are generated. Compared with brewer's yeast, the monascus has the characteristics that the content of the produced higher alcohols is low, but the ester production ability is not weak. In the brewing method, the monascus is used as the leavening agent, the ester content of the brewed fruit wine is high, and types of flavor substances are abundant. The monascus fruit wine has aroma, particular ester flavor of the monascus and full-bodied fruity flavor, tastes fresh, is clear in color and is full-bodied.

The invention discloses a method for preparing a low-alcohol litchi fruit wine beverage. The method comprises the following steps of: juicing litchi pulp, mixing with litchi juice after litchi shells are crushed, adding wine yeast, performing low-temperature fermentation until the alcoholic strength is 2 to 6 percent, centrifuging, filtering, homogenizing, sterilizing, and filing, thus obtaining the low-alcohol litchi fruit wine beverage. Under the condition that external sugar is not added, low-temperature and short-time fermentation is adopted, and the fermentation period is short; and the brewed litchi fruit wine has the advantages of low alcoholic strength, sour and sweet palatability, thick aroma, mellow mouthfeel and rich nutrition. The preparation method is simple, short in production period and suitable for industrialized application.

The invention discloses aromatic greengage filling, a production method thereof, and a greengage filling food. The method comprises the following steps: greengage is cleaned, denucleated and subjected to pulping treatment, biological enzyme treatment by flavoring enzymes, finish grinding and superhigh pressure homogenization treatment; the conditions of the biological enzyme treatment are that the temperature is between 30 and 60 DEG C, PH value is 4 to 6, and the time is 1 to 6 hours; the flavoring enzymes take two to three of Aspergillus niger, Aspergillus oryzae, Aspergillus ficcum, Aspergillus fumigatus, Aspergillus japonicus Saito, Aspergillus awamori, Aspergillus carbonarius, Aspergillus terreus, Aspergillus tubingensis, Aspergillus usammi and Aspergillus sojae as zymogens; and the greengage is subjected to mixed fermentation in a culture medium for 2 to 5 days at a temperature of between 20 and 40 DEG C and under the condition of 200 to 600r/min, and leached, filtrate is leached and centrifuged, and the supernatant is taken as flavoring enzyme liquid. By the production method, high-quality aromatic greengage filling food can be manufactured, and has unique flavor, aromatic and rich fragrance of the greengage, high quality and wide development prospect.

The invention discloses a tomato brandy and a brewing method thereof. The brewing method is characterized by comprising the following steps of: juicing or pulping fresh tomatoes, adjusting ingredients, fermenting the tomato juice or pulp by using angel brewing highly-active dry yeast as a strain, and distilling the fermented tomato juice or pulp to obtain raw tomato brandy; and adding oak chips, brewing the raw tomato brandy, filtering the tomato brandy to eliminate the oak chips, and laying the tomato brandy aside to naturally clarify the tomato brandy. The alcoholic strength of the obtainedalcoholic strength is 38-45% (v/v), the water content is 55-62% (v/v), the sugar content is 0.5-1.5% (w/w), and the acidity is 0.4-0.8 g/100 ml by taking the total tartaric acid as a standard. In theinvention, the fermented tomato brandy is distilled together with peels and dregs, so that volatile health-care ingredients in the fermented wine get into the brandy; the distilled wine is directly brewed, so that the characteristics and safety of pure natural brewed wine are kept. The tomato brandy contains lycopene and other nutrient ingredients, has the efficacy of heath care, has light goldencolor, mellow and refreshing taste and special tomato fragrance and is a new product in fruit brandy.

The invention relates to mixed fruit wine and a brewing process thereof and belongs to the technical field of fruit wine brewing. The mixed fruit wine comprises the following raw material components in parts by weight: 30-40 parts of mulberries, 40-70 parts of strawberries and 5-15 parts of passion fruits. The preparation method comprises the following steps: preparing fruit juice, clarifying, fermenting and accelerating aging. According to the process, the fruit wine is subjected to aging accelerating treatment by adopting ultrasonic and microwave treatment, the ageing time is greatly shortened, the economic benefits are effectively increased, and the brewed mixed fruit wine is strong in fruity flavor, gentle flowery in aroma, fine and smooth in taste, mellow and long in aftertaste.

The invention discloses middle-Jiao and Qi tonifying sulfur-free dried mangoes. The middle-Jiao and Qi tonifying sulfur-free dried mangoes are characterized by being prepared from the following raw materials in parts by weight: 280-300 parts of mangos, 15-25 parts of grapefruits, 8-10 parts of glehnia littoralis, 5-7 parts of pawpaws, 6-8 parts of chickpeas, 6-7 parts of cacao beans, 3-5 parts of rhizoma atractylodis macrocephalae, 4-6 parts of radix bupleuri, 8-10 parts of red date powder, 2-3 parts of corn poppy flower powder and a proper amount of white sugar. According to the invention, fresh mangos are directly processed, are not blanched, are not soaked into sugar for a long time, do not need to adopt sulfur dioxide as a color protecting agent so as to achieve the aims of protecting the color and flavor, and preventing corrosion; the middle-Jiao and Qi tonifying sulfur-free dried mangoes are heavy in fruit flavor, do not have sulfur dioxide residue, are relatively rich in nutrition by adding the raw fruit and vegetable materials, such as grapefruits, and glehnia littoralis, are reasonable in nutritional structure proportioning, and have the efficacies of tonifying middle-Jiao and Qi by being matched with the traditional Chinese medicines, such as rhizoma atractylodis macrocephalae, and radix bupleuri.

The green plum wine is made with green plum, rice wine, invertose, honey and water as main material. The making process includes the following steps: washing and air drying green plum; crushing partial green plum, mxgwi invertose, water and yeast, and sealing fermentation of the mixture for 30-60 days to obtain fermented liquid; soaking other plum in rice wine to obtain soaking liquid; mixing the fermented liquid and the soaking liquid; filtering to eliminate dregs, mixing the filtrate with invertose and honey; heating to 85-100 for sterilization, cold storing at 5 deg.,c for 40-60 days; filtering and packing the product. The green plum wine is mellow, delicious and scented.

The present invention discloses a saccharomyces cerevisiae strain and a high quality red bayberry fruit wine preparation method. The saccharomyces cerevisiae strain is screened from naturally fermented mash of fresh red bayberry, red bayberry juice with pH of 3.0 can be directly fermented to obtain high quality red bayberry fruit wine with high alcohol content (13.5%), bright color (a = 27.64), high anthocyanin retention rate (77mg / L), low residual sugar (< 2g / L), rich fruity taste and harmonious taste, the saccharomyces cerevisiae strain is preserved in China Type Culture Collection CCTCC on October 20, 2015, and the accession number is CCTCC NO:M2015627. The high quality red bayberry fruit wine is prepared by the following steps: raw material processing, bacteria activation, main fermentation and post fermentation. In the fermentation process, no SO2 is added, and by sterilization for 5min at 100 DEG C, the method has a very significant effect on color and anthocyanin retention rate of the fermented red bayberry fruit wine.

The invention discloses a Saccharomyces cerevisiae strain and a method for preparing a blackberry fruit wine by using the same. The Saccharomyces cerevisiae strain is used for fermenting and preparing the blackberry fruit wine, and the flavor and nutritive value of the fruit wine can be ensured. The method comprises the following steps of: activating the Saccharomyces cerevisiae strain in a liquid seed culture medium; crushing blackberries, adding activating strains, performing primary fermentation for 6 to 8 days, and filtering to obtain fermentation liquor; and adding SO2 into the fermentation liquor, performing secondary fermentation for 13 to 15 days, and filtering to obtain a raw wine. The blackberry fruit wine prepared by the method has sufficient fruit aroma, and high nutritive value and stability.

The present invention discloses a qi benefiting and blood nourishing fragrant and hot walnut kernel which is made of following raw materials in parts by weight: walnut kernels 80-90 parts, watermelon seed kernels 10-20 parts, fish roes 20-30 parts, corn pollen 7-8 parts, oolong tea 8-10 parts, papaya 8-10 parts, capsicum frutescens 4-5 parts, kadsura longipedunculata 2-2.4 parts, elaeagnus pungens 0.7-1.5 parts, Chinese wolfberry fruits 0.7-2 parts, glycerol, sesbania gum, zein, and an appropriate amount of 3%-4% sodium carbonate aqueous solution. The qi benefiting and blood nourishing fragrant and hot walnut kernel utilizes zein to conduct film coating treatment on walnut kernels, which can completely cut off walnut kernels from the outside moisture and oxygen, inhibit oxidative and rancid process of walnut kernels, and extend the shelf life of walnut kernels; and the added kadsura longipedunculata, elaeagnus pungens and other traditional Chinese medicines increase the health-care efficacies of walnut kernels in clearing liver and improving eyesight, supplementing blood and beautifying features, and calming mind and benefiting qi.

The invention belongs to the technical field of dried fruit processing and relates to a processing method of red dates, wherein the red dates in the method are naturally dried or dried red dates with water contents of 18-23%, and the processing method comprises the following specific steps: (1) a cleaning step; (2) a polysaccharide converting, softening and processing step; (3) a cooling and conditioning step; and 4) a grading, sterilizing and packaging step, wherein the polysaccharide converting, softening and processing step is as follows: performing the softening treatment on the red datesunder a certain temperature and humidity environment, wherein the treating temperature is 20-70 DEG C, the relative processing humidity is 20-70%, and the treating time is 3.0-7.5 hours, and the stepis performed in stages. The processing method disclosed by the invention can be used for reducing the browning degree in the red date processing so as to maintain the original luster of the red dates; the polysaccharide converting, softening and processing procedure can be sued for reinforcing the polysaccharide conversion effect of the dry and hard red dates during the softening process, and thetypes and proportions of the carbohydrates in the red dates are changed so as to improve the product quality; and the non-soaking type rehydration softening technique is used for effectively preventing the nutrient loss and prolonging the storage periods of the red dates.

The invention discloses a processing method of blackberry phyllanthus emblica fruit vinegar and belongs to the technical field of food processing. The processing method is characterized in that the blackberry phyllanthus emblica fruit vinegar mainly contains the following materials in 100 parts by weight: 40-55 parts of blackberry juice, 25-35 parts of phyllanthus emblica juice, 5-10 parts of lily juice, 5-7 parts of honey and 4-8 parts of white granulated sugar. The blackberry phyllanthus emblica fruit vinegar is processed by the steps of respectively beating, taking the juice and mixing, pre-cooking, adding sugar, performing alcoholic fermentation, performing acetic fermentation, filtering, blending, canning, sterilizing and the like. The blackberry phyllanthus emblica fruit vinegar disclosed by the invention is strong in fruit flavor and unique in faint scent, contains rich amino acids, organic acids, vitamin C and the like, has the function of promoting blood circulation, and can be used for delaying senescence, enhancing immunity, promoting cerebral metabolism, reducing blood pressure and blood fat, resisting arrhythmia and the like. Meanwhile, the blackberry phyllanthus emblica fruit vinegar is also a green and healthy condiment and health food.

The invention provides passion fruit juice and a preparation method thereof, belonging to the technical fields of food and beverages. The passion fruit juice is prepared by taking passion fruits as a main material and taking honey, maltose, old rice and citric acid as auxiliary materials; traditional Chinese medicine liquid prepared by decocting eight traditional Chinese medicine materials including jackfruit, herba lophateri, arrowroot, flower of rice bean, lignum dalbergiae odoriferae, vine of multiflower knotweed, pine needle and frangrant daphne flower and extracting is added for assistance, so that the passion fruit juice keeps original nutritional ingredients, while the effects of dispelling the effects of alcohol, sobering up and helping sleep are added, and the efficacy of the passion fruit juice is enhanced. The preparation method is simple and easy to operate, and the prepared passion fruit juice does not have any additives, and is safe and free of toxic and side effects.

The invention relates to the technical field of preserved fruits and preparation methods thereof and provides low-sugar strawberry preserved fruit and a preparation method thereof. The low-sugar strawberry preserved fruit is prepared through steps as follows: step one, performing blanching; step two, performing vacuum sugar infiltration and normal-pressure sugar soaking; step three, draining sugar liquor and processing with carrageenan; step four, drying the sugar-soaked strawberries after processing with carrageenan to obtain the preserved fruit; step five, placing the preserved fruit in a closed container and softening the preserved fruit to obtain the low-sugar strawberry preserved fruit. The sugar content of the low-sugar strawberry preserved fruit is 30%-40%, and besides, the low-sugar strawberry preserved fruit has the characteristics of good appearance plumpness, strong fruit flavor, bright color, high nutrient value and good chewing toughness, and meets eating requirements of customers for taste, nutrient value and safety of food at present.

The invention relates to liquid milk, in particular to active lactobacillus beverage added with fruit puree and a preparation method thereof, which belong to the technical field of dairy food. Each tons of the active lactobacillus beverage added with the fruit puree comprises the following components by weight: 200 to 500kg of milk (or reconstituted milk), 1.5 to 5kg of emulsion stabilizer, 50 to 150kg of fruit puree, 50g to 200kg of sweetening agent (or white granulated sugar), 200 to 700kg of water, 200 to 250 DCU of strain, 0.1 to 2kg of essence, and 1 to 200g of acidity regulator. The active lactobacillus beverage has the advantages that the active lactobacillus beverage has more balanced nutrition arrangement, visible nutrition of the fruit puree and strong fruit aroma, and is added with active lactobacillus and probiotics which can promote the balance of flora in human bodies further to ensure health of the body.

The invention discloses a low-temperature extended maceration method suitable for making a dry red wine from plateau wine making grapes. The method comprises pre-fermentation cold maceration, alcohol fermentation and post-fermentation postmaceration, and specifically comprises the following steps: 1) crushing picked red wine making grape raw materials, removing stalks to obtain fruit pulp, pumping into a fermentation tank while adding food grade sulfurous acid and pectinase, filling CO2 into the fermentation tank for oxygen exclusion, homogenizing through pump circulation, and performing cold maceration on the fruit pulp at 6-10 DEG C for 3-4 days; 2) after the cold maceration is completed, adding Saccharomyces cerevisiae, and performing alcohol fermentation; 3) when the specific gravity is reduced to 996g/L and the reducing sugar is 2g/L, entering the post-fermentation postmaceration without performing wine-liquid separation; and 4) after the postmaceration is completed, performing wine-liquid separation to perform malic acid-lactic acid fermentation. By adopting the long-time pre-fermentation cold maceration and post-fermentation postmaceration method, the maceration time of grape berries is sufficiently extended, so that abundant phenol substances and aromatic substances in plateau wine making grapes can be effectively extracted out.

The invention discloses a method for producing orange sparkling wine. The method comprises the following steps: controlling the orange fruit maturity; performing scald peeling, peeling, pulping and juicing; clarifying; and performing first fermentation and secondary fermentation. The processing shortcoming of high acid content of the orange fruit can be avoided, the special fragrance and the mouth feel of the orange fruit can be kept, the nutrient value can be stored, and simultaneously the problems of the bitter feeling of the orange wine and the poor stability of the orange sweet fruit wine can be well solved, and the harmful flavor substances can be reduced. No chemical substance such as artificial color, spice or preservative is added in the production process and the wine is completely fermented by pure juice. The orange sparkling wine produced by the method provided by the invention is in orange yellow color, thoroughly clear, tiny and lasting in bubbles, intense in fruit flavor, fresh and cool in mouth feel and prominent in orange characteristic feature.

The invention relates to a preparation method of fruit vinegar, in particular to a preparation method of mulberry fruit vinegar. The preparation method comprises the following steps: soaking mulberries with salt water, then cleaning and airing; pulping and filtering the mulberries; adding pectinase according to 0.2-1.5 percent of the weight of a raw material and fermenting for 1-5 hours at the temperature of 25-35 DEG C; adding white sugar according to 150-250 g/L; inoculating yeast strains for fermentation, wherein the inoculation amount is 0.5-1 percent, the fermentation temperature is 25-35 DEG C, the time is 4-6 days, and when the alcohol content reaches 6-9 percent, the fermentation is ended; sterilizing mulberry alcohol juice for 10 minutes at the temperature of 90-100 DEG C; inoculating activated acetic bacteria into the fermented mulberry alcohol juice according to the inoculation amount of 8-12 percent, wherein the fermentation temperature is about 30-35 DEG C, and when the acidity reaches 5 percent or above, the fermentation is stopped; putting for 15-20 days at a normal temperature; performing centrifugal filtration to obtain mulberry clear liquor; packaging and pasteurizing. The mulberry fruit vinegar prepared by the preparation method of the mulberry fruit vinegar is sour, sweet and palatable, pure in flavor, rich in fruity flavor, rich in nutrition and long in shelf life.

The invention discloses a lotus root and grape juice, and its preparation method. The formula of the lotus root and grape juice comprises 20-30% of a lotus root juice, 30-40% of a grape juice, 5-10% of honey, and the balance deionized water. The preparation method of the lotus root and grape juice comprises the following steps: cleaning fresh lotus root, putting the cleaned lotus root in a juicer, and beating to prepare the lotus root juice for later use; cleaning grapes, peeling the grapes, and beating the grapes in the juicer to prepare the grape juice for later use; and dumping the prepared lotus root juice, the grape juice, honey and deionized water into a cup according to the formula, and uniformly mixing to prepare the lotus root and grape juice. The lotus root and grape juice has the advantages of brilliant color, dense fruit taste, and abundant nutritional values, has the energy invigorating, blood nourishing, heat clearing and appetite stimulating efficacies, and has the beauty treating and face nourishing efficacies after long-term drinking. The preparation method of the lotus root and grape juice is simple, and the prepared lotus root and grape juice can be filled into a sealed bottle and can be storage in a refrigerator, so nutritional components in the lotus root and grape juice can be stored for a long time.

The invention relates to a preparation method of walnut and peanut milk. The preparation method particularly comprises the steps of preparing walnut juice, preparing peanut juice, processing fresh milk and preparing the walnut and peanut milk. In the invention, the prepared walnut and peanut milk diffuses fragrance all around, is good in taste, contains firm and uniform clots, is free from any bubbles, and is full of the fruity fragrance of walnut and peanut. The flavor of lactic acid is fragrant and pure, the fragrance is coordinated, and the taste is fine and smooth. The walnut and peanut milk contains a certain amount of lactobacillus, and achieves the additional function of relieving intestinal disorders. Moreover, the product has the rich fragrance of walnut and peanut as well as the unique flavor of fermented walnut and peanut, and is favourite among people.

The invention relates to the technical field of brewing wine, in particular to a brewing process of brandy, comprising the following steps: raw material treatment-fermentation-distillation-storage-preparation, aging-filtration, filling-finished product. As for the quality characteristic of male wine No.1 grape, the invention directionally develops the raw juice brandy and the skin residue brandy through the skin juice separation technology and the specific process adopted in the invention, and successfully solves the problem that the green smell in the fruit of the male wine No.1 grape occursin the wine in the prior art. The raw juice prepared by the invention is amber, clear and transparent, glossy, fruity and wine fragrance, and the aging fragrance is harmonious and elegant, rich, softand delicate in taste, and sweet and moisturizing in aftertaste. The brewing process has the advantages of light golden yellow brandy, clear and transparent, glossy, rich fragrance, harmony, mellow taste, long aftertaste.

The invention provides a black chokeberry blueberry wine and a preparation method of the forever-young blueberry wine. By using cabernet sauvignon grape, blueberry and black chokeberry, content and flavor of polyphenols nutrient matter in the blueberry wine are greatly improved, and technical difficulty of too low content of tannin in traditional fruit wine is solved; by applying the fast cooling method of gradient cooling, the cooling rate of raw materials is largely increased, nutrition and flavor matter in the raw materials are effectively protected; by using the ultra-high pressure unfreezing, the unfreezing time is largely reduced, the production cycle is lowered; meanwhile, the raw material tissue is crushed, the juice yield is increased and dissolution of nutrient matter is promoted; through properly adding chitosan, astringency in the black chokeberry fruit wine is effectively reduced; the product is clear and transparent, the fruit smell is strong, rich and thick; the product is sweet and cool, and has high nutrient component and specular property of the black chokeberry blueberry wine; the product is health and safe; the black chokeberry blueberry wine is scientific and simple in operation process, low in cost, low in energy consumption, and easy to industrial production, and free from pollution to production environment.