866results 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 invention discloses a production method for persimmon wine to remove acerbity, which comprises the following procedures: (1) selecting fruits, cleaning and beating; (2) protecting the color; (3) enzymolysising; (4) removing acerbity and clarifying; (5) adjusting ingredient; (6) fermenting; (7) ageing; (8) filtering, filling in bottles and sterilizing; (9) stocking, wherein removing acerbity and clarifying is completed via charging 0.3-0.6g gelatin into one kilogram persimmon juice, standing for 30-40 minutes, clarifying and filtering. The invention protects the color of persimmon juice and reduces oxidation by adding ascorbic acid and citrate, applies gelatin to remove acerbity and clarify, which can effectively remove acerbity and suspended granules in persimmon juice and enable persimmon wine without acerbity and to be easily clarified,) and employs brewing dry yeast to ferment at higher temperature, which has short ferment period. The persimmon wine is clear, transparent, lucidus and free of sediment, which has typical style, good taste, pure flavour, coordinated alcohol and acerbity, full wine body, tasty, good aftertaste, no objectionable odour, fresh persimmon flavour and wine flavour.

The invention discloses a brewing method of fruit-flavored dry red wine. The brewing method comprises such processing steps as determining a harvest time and harvesting, removing stems, sorting, crushing, extracting juice, cold-steeping, undergoing alcoholic fermentation with peels, separating peels and dregs, undergoing alcoholic fermentation with clear juice, storing, stabilizing, blending, freezing, sterilizing, filling and the like, so that produced dry red wine is intense, elegant and exquisite in fruit flavor, smooth and soft in taste, and is balanced and coordinated in wine body.

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 belongs to a preparation method for beverage, and in particular provides a compound juice of Noni raw juice and passion fruit raw juice, as well as a preparation method thereof. The compound juice comprises the following components by volume ratio: 10-35 percent of Noni juice which has the soluble solid content up to 11.3-14.8 through fermentation, 20-60 percent of passion fruit juice, an appropriate amount of sucrose, and the balance being water. The preparation method comprises the following steps that: Noni and passion fruit are cleaned and sterilized, have juice collected, are fermented and then have juice collected, so as to ensure that the soluble solid content of the filtered Noni juice reaches 11.3-14.8; the Noni juice and the passion fruit juice are added to a container according to volume ratio and are well mixed; sterilization, filling, sealing and cooling are carried out according to the prior corresponding filled beverage production process. Tests indicate that: when Noni fermented juice accounts for 25-40 percent and the passion fruit juice accounts for 30-50 percent, the compound juice has the best comprehensive evaluation quality. The compound juice is bright in color, sour and sweet in taste, full-bodied in aroma and unique in flavor, which has certain health care efficacy and puts forward a quality standard of industrial production process and products.

A haw vinegar beverage for preventing diseases, building up body and beautifying face is prepared from haw through brewing, in which the deep liquid fermenting by microbes is used.

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 relates to a method for extracting anthocyanin from plant berries and particularly relates to a preparation method of acanthopanax sessiliflorus berry anthocyanin with antioxidant activity. The preparation method comprises the following steps of (1) selecting acanthopanax sessiliflorus berries as raw materials; (2) extracting the acanthopanax sessiliflorus berry anthocyanin by using an enzyme freezing and thawing method: mixing the frozen raw materials and an extracting solution, unfreezing and breaking the frozen raw materials, and carrying out enzymolysis; (3) carrying out ultrasonic-microwave synergistic extraction on the acanthopanax sessiliflorus berry anthocyanin: carrying out ultrasonic-microwave synergistic extraction on enzymatic hydrolysate, and centrifuging to obtain a crude extracting solution; (4) purifying the crude extruding solution of the anthocyanin: absorbing the crude extruding solution by using macroporous resin, collecting an eluant, and carrying out vacuum concentration; (5) freezing and drying in vacuum; and (6) smashing the anthocyanin, and then, packaging the anthocyanin. The preparation method has the advantages of high extracting efficiency, short time, low energy consumption, small reagent dosage, stable properties of effective components and the like; and meanwhile, a vacuum freeze drying technology is adopted, so that a product has better biological activity, color, luster and solubility and the preparation method is suitable for industrial production.

The invention discloses a fruit juice health care beverage, which comprises components in the following volume weight ratio: 0.5-0.7 of dried orange peels, 0.3-0.4 of mint, 1.1.5 of honeysuckle, 0.5-0.7 of hawthorns, 0.8-0.9 of chrysanthemums, 10-20 of fruit juice, 6-10 of honey and 100 of water. The beverage of the invention can be prepared by heating, decocting and blending. The invention aims to provide a fruit flavored health care bottled instant beverage, which both has opsonic effects of traditional Chinese medicines, as well as the effects of pathogenic fire reduction and digestion assisting, and has a fruit flavor.

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.

This invention discloses a lichee aquavit and its preparation method, which takes pulps pulping kernels, broken bits as the raw material to be fermented with an equal volume of saccharide acid water to become the lichee raw spirit to be distilled for the first and second times in a method of breaking off both ends, the rough raw aquavit after the first time distillation is at 18-20%(v/v) and the second time is at 55-60%(v/v), then the distilled one is aged in an oak drum for cold stable process under -10 to -18deg.C to be added and filtered finally.

This inventionm discloses a method for brewing dry-type lichee wine including taking lichees as the raw material, squeezing them, fermenting with barm at low temperature, hydrolyzing them with bio-enzymes, metabolic controlling fermentation and clarifying and filtering them to get the raw wine, which is processed for stability including: adding metal ionic complexant to coordinate metallic ions in the spirit to suppress browning of non-biologies, adding silica gel at low temperature to adsorb cold turbid proteins in the spirit and adding bio-antioxidation enzyme resisting against oxidation browning of the lichee wine.

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.

This invention relates to a method for breeding longan wine with alcohol degree of 10-12% (V/V). The total sugar content is 2-4 g/L (measured by glucose), the total acid content is 5-6.5 g/L (measured by tartaric acid), and the dry precipitate content is 17-22 g/L. The method comprises: utilizing longan as the raw material, pressing to obtain juice, fermenting at a low temperature, clatifying, filtering, and post-treating to obtain longan wine. The post-treatment comprises: adding silica gel into the wine at a low temperature to adsorb the precipitated proteins, and adding antioxidant bioenzyme. The longan wine has good fragrance, good taste and beautiful color.

The invention discloses a production method of persimmon wine, which comprises the following steps: 1) choosing fresh persimmons, spraying the surface of the fresh persimmons with an alcoholic solution, and sealing to thoroughly ripen and soften the persimmons; 2) breaking to obtain a persimmon pulp, adding sulfurous acid to sterilize, and then adding activated saccharomyces cerevisiae, activatedpectase and dissolved tartaric acid, and agitating uniformly and performing preliminary fermentation; 3) separating the preliminarily fermented persimmon pulp to obtain persimmon juice, and adding tartaric acid into the persimmon juice to adjust the pH value of the persimmon juice; 4) performing secondary fermentation; 5) adjusting the alcohol degree, the residual sugar, the total acid concentration and the concentration of free sulfur dioxide, and ageing; and 6) adjusting the concentration of free sulfur dioxide, filtering, sterilizing and filling to obtain the persimmon wine. According to the production method disclosed by the invention, white granulated sugar is not added in the fermentation process, and water is not additionally added in the whole production process, so that the fermented persimmon wine is intense in taste and balanced in wine, and in addition, the smell and the taste of the persimmon wine are enriched by using grape brandy to adjust the alcohol degree of the persimmon wine.

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 present invention provides a lycium ruthenicum murr. vinegar fermentation method, and two lycium ruthenicum murr. vinegar drink preparation methods. The lycium ruthenicum murr. vinegar takes fresh lycium ruthenicum murr. as the raw material, and is obtained by the selection of raw materials, juicing, low-temperature alcoholic fermentation, acetic acid fermentation, ageing, filtration, sterilization and other process procedures. The resulting lycium ruthenicum murr. vinegar is blended to obtain a lycium ruthenicum murr. vinegar drink. Anthocyanin, organic acids, vitamins, VC and other active ingredients, especially anthocyanin contained in the lycium ruthenicum murr. are maximally preserved by the high acid environment of the lycium ruthenicum murr. vinegar and the vinegar drinks. Therefore, the lycium ruthenicum murr. vinegar is superior to table vinegar taking grain as raw materials, has a sweet and sour taste and pure flavor, is sour, cool and soft, nutrient-rich and high-quality, and has the efficiency of invigorating stomach, promoting digestion, tonifying, protecting health and the like.

The invention discloses a cherry brandy and a preparation technique thereof, belonging to the technical field of processing of alcoholic beverages. The preparation technique comprises the following steps: crushing cherries used as main raw materials, regulating the components, carrying out inoculation fermentation, squeezing, distilling, aging, blending, bottling and the like to obtain the cherry brandy. The brandy prepared by the technique has the advantages of pure mouthfeel, good taste, strong fruit scent, golden color, transparent precipitate in brandy liquor, high sugar content, low alcohol content and wide applicability, and satisfies the market demand.

The invention provides a method for brewing wild bilberry ice wine by utilizing complex enzyme enzymolysis and a low-temperature oxygen-free fermentation technology, and belongs to the field of alcoholic beverage preparation. The method comprises the following processes: putting off wild bilberry harvest when the temperature is lower than -5 DEG C, carrying out complex enzyme enzymolysis, carrying out low-temperature oxygen-free pure-bred yeast fermentation under the protection of carbon dioxide, adding blueberry laevulose for secondary fermentation, ending the fermentation according to a physical method, carrying out low-temperature storage with an oak barrel, bottling for storage, and the like. The method has the advantages that the defect that the conventional blueberry wine is thin and highly acid is overcome; and the fruity and the fragrant characteristics are enhanced. Therefore, the wild bilberry ice wine brewed according to the method tastes sweet and intense, has strong blueberry fruity flavor and bouquet, and looks clear and pretty.