126results about How to "Fruity aroma" patented technology

The invention discloses a compound raspberry wine brewing method. The compound raspberry wine brewing method comprises the following steps: mixing obtained raspberries, mulberries, blackcurrants, and medlar in a weight ratio of 16: 2: 1: 1; freezing and breaking; thawing; adjusting the sugar degree; carrying out primary fermentation; carrying out solid-liquid separation; carrying out post-fermentation; storing; clarifying; carrying out freezing treatment; blending; filling. The compound raspberry wine brewing method has the advantages that the raspberries, the mulberries, the blackcurrants and the medlar are mixed in proportions and then are subjected to compound fermentation, the chemical acid adjustment is not needed, and the acidity is adjusted by mixing the raspberries, the mulberries, the blackcurrants and the medlar in proportions so as to facilitate the maintenance of nutritional ingredients in the raspberries, the mulberries, the blackcurrants and the medlar and biological functions such as oxidation resistance and adjustment of the immunity of the organism and ensure that raspberry wine has full-bodied fruity taste and unique flavor.

The invention relates to a method for preparing mulberry distilled liquor. The mulberry distilled liquor with unique fragrance is obtained by distilling mulberry skin residues obtained after fermentation twice, and is particularly used for preparing mulberry brandy. By the method, the waste of the skin residue is avoided, the skin residues obtained after the fermentation is finished are directly used as non-wine products usually, but a large amount of alcohol still exists in the skin residues, and the method is used for collecting the alcohol so as to prepare high-quality brandy; in addition, the demand of broad consumers on the mulberry brandy can also be met, and a gap in China and in the world, namely the mulberry brandy is filled in.

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.

A fermented blueberry fruit-acetic acid beverage rich in an element necessary to human body and retina for improving immunity and vision, activating cells, delaying sanility and relieving visual fatigue is prepared through beating blueberry fruit, enzymolyzing, depositing alcohol fermenting (or extracting), vinegar fermenting, mingling, sterilizing and packing.

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 relates to fructus momordicae sweet and fragrant flavoured decolored condensed juice and a preparation method thereof. The fructus momordicae sweet and fragrant flavoured decolored condensed juice consists of fructus momordicae aromatic volatile oil and sweet and fragrant decoloured condensed juice extracted from peeled baked fruits. The preparation method comprises the following steps of (1) performing saccharification on fructus momordicae and performing after-ripening; (2) peeling the fructus momordicae and performing baking; (3) collecting the aromatic volatile oil in the baking process; (4) extracting the peeled and baked fructus momordicae; (5) performing centrifugal filtering and performing clarification with a ceramic membrane; (6) performing membrane separation, refining and concentration; (7) performing resin decoloring; (8) performing resin debitterizing, removing pesticide residues and removing heavy metals; (9) removing peculiar smell with activated carbon; (10) performing clarification with the ceramic membrane; (11) performing concentration; and (12) performing blending. The fructus momordicae sweet and fragrant flavoured decolored condensed juice is free from bitter substances, has rich fruit flavor and scorch aroma, has refreshing sweet taste and pure mouth feel being similar to cane sugar when being drunk, and is short in sweet taste duration, and high in sweet taste saturation degree. The preparation method is simple to operate, low in cost and suitable for industrial production.

The invention discloses a processing method of cranberry purple rice wine, and belongs to the technical field of food brewing. The processing method of the cranberry purple rice wine is characterized in that cranberries, blackberries, purple sticky rice and sticky rice are regarded as main raw materials, and the processing technologies such as preparation of compound juice of the cranberries and the blackberries, socking and steaming of the rice, addition of materials, fermentation, squeezing, filtration, homogenization and sterilization are adopted. The processed cranberry purple rice wine not only has nutrition and flavor of the traditional rice wine, but also has abundant and overall nutrition, mellow mouth feeling and aromatic fruit flavor, and has the effects of nourishing and making body strong, maintaining beauty and keeping young, increasing immunity and the like as the compound juice of the cranberries and the blackberries is added and mixed with the purple sticky rice and the sticky rice for fermentation in the processing method; the processing method of the cranberry purple rice wine is operated simply and implemented easily.

The invention relates to a production method for a fruity crystal rice dumpling. The fruity crystal rice dumpling comprises 500g of tapioca, 150g of mixed fruit jam, 500g of passion fruit juice, 20g of salad oil, wrapping leaves for one rice dumpling and ropes for one rice dumpling and is processed by a special process method. The mixed fruit jam prepared by a plurality of types of fruits is utilized, so that the fruity crystal rice dumpling is rich in fruit flavor, sour, sweet and palatable in taste, unique in flavor, and aromatic, smooth and elastic in mouth feel, and the nutritional ingredients of the plurality of types of fruits are integrated.

The present invention relates to the wolfberry fruit wine brewing method combining soaking and fermenting. Wolfberry fruit is first fermented and then soaked, so as to extract the nutritive components from wolfberry fruit fully and raise material utilization rate. The wolfberry fruit wine thus brewed has rich wolfberry fruit fragrance, mellow taste, plump wine body, lasting post taste and other features.

The invention belongs to the technical field of wine brewing technology, and particularly relates to jaboticaba red wine. Traditional wine is brewed with grapes; however, grapes has light fruity taste which becomes insufficient due to loss in brewing process; the addition of other fruits for brewing may cover the elegant taste of grapes. The inventor finds jaboticaba which originates in Brazil primitive rainforest, has similar forms, colors, and fruity taste to claret grapes, but has heavier fruity taste, is rich in carbohydrate and anthocyanidin; when jaboticaba is mixed and brewed with grapes, jaboticaba red wine can be prepared by a set of brewing method without sulfur addition; the wine has a violet red color, pure flavor, and pleasant fruity taste; the wine body is complete and full, and exhibits more fruity taste than traditional red wine; the brewing method of the invention is suitable for factory production.

The invention relates to non-additive natural fructus momordicae syrup. The non-additive natural fructus momordicae syrup is prepared from a raw material adsorption resin wastewater which is producedduring production of fresh fructus momordicae, and the adsorption resin wastewater specifically comprises 14-24% of glucose, 16-24% of fructose, 1-14% of sucrose, 1-8% of mannitol, 40-50% of water andnot more than 2% of the remaining components. The preparation method of the non-additive natural fructus momordicae syrup comprises the steps: refining the adsorption resin wastewater produced duringthe production of fresh fructus momordicae, performing decolorization, deacidification and removal of pesticide residues and heavy metals, and performing concentration and other operation so as to obtain the non-additive natural fructus momordicae syrup. No additives except fructus momordicae, seed-free fructus momordicae and water are involved, and therefore the non-additive natural fructus momordicae syrup is natural non-additive fructus momordicae syrup. According to the preparation method, a good-taste flavor fructus momordicae beverage can be obtained effectively, and the non-additive natural fructus momordicae syrup can also be used as an additive in food, beverages, dairy products, health care products, drugs and other products; the preparation method is simple and easy, the obtained product has a high economic value, and environmental protection standards can be met by the discharged waste liquid without further treatment; and a comprehensive utilization method of the fructusmomordicae production wastewater is provided, and the preparation method has a high economic value, and is suitable for large-scale industrial promotion.

The invention discloses saccharomyces cerevisiae CGMCC No. 3027 for producing pomegranate fruit wine and the pomegranate fruit wine fermented and brewed by utilizing same. A plurality of strains of yeast are separated and purified through different approaches, saccharomyces cerevisiae with excellent wind-making performance of pomegranate fruit wine is selected out through tests of resistance against alcohol, SO2, high-low temperature as well as high glucose and an abricotine fermentation test, and the fermentation technology of pomegranate fruit wine is determined; and clear and transparent pomegranate fruit wine with cherry color, typical pomegranate fruit fragrance, alcohol degree of 6.6-9.7 percent by V/V, total sugar of 180g/L, total acid of 4g/L and good alcohol flavor is brewed through closed fermentation of main fermentation at the temperature of 25 DEG C and post fermentation at the control temperature of 18-22 DEG C. The pomegranate fruit wine has full body, fineness, mellowness, good harmony and moderate acidity, and the invention is widely applied to the field of the industrial production of the pomegranate fruit wine.

The invention discloses fermented red pitaya wine, pitaya brandy and a production method thereof. The method includes: integrally crushing red pitayas, and adding pectinase for enzymolysis; adding yeast, yeast nutrients, vitamin C and chitosan to realize mixed fermentation; after fermentation is in full play, performing low-temperature fermentation through maceration, and carrying out aging, purifying, oak powder treatment, freezing and sterilization aftertreatment to obtain the fermented red pitaya wine; subjecting the prepared original wine to crude distillation and rectification, storing and aging to obtain red pitaya brandy. Whole-fruit fermentation is adopted, technical simplicity and low equipment input cost are realized, and the comprehensive utilization rate of red pitayas is increased; the red pitaya wine is rich in fruity aroma, rich and full in texture, stable in the presence of light, thermal and the like and free of fading, suspensions, precipitates and turbidity after normal-temperature placement over one year; the pitaya brandy is unique in nutrient and aroma, prominent in typicality and superior in quality.

The invention relates to the technical field of wine brewing, and in particular, relates to wolfberry fermented wine and a preparation method thereof. The wolfberry fermented wine consists of the following components by the volume percentage: 10%-50% of a wolfberry original brandy and 50%-90% of a wolfberry original brandy extract liquid. The wolfberry fermented wine is prepared by the following methods: main fermentation, post fermentation, primary distillation, secondary distillation, wolfberry extraction and blending. Compared with the prior art, the wolfberry fermented wine and the preparation method thereof provided by the invention have the advantages: (1) the utilization ratio of raw materials is high; (2) the wolfberry fermented wine preserves the health care function of wolfberry;(3) ethanol and organic acids are not additionally added, and the wolfberry fermented wine is green and healthy; (4) the finished wine is stable and the shelf life is long; (5) the wolfberry fruit aroma of the finished wine is prominent and harmonious; the wine is full-bodied and mellow; and the color is bright, clear, transparent and lustrous; and (6) the variety of the finished wine is rich andsuitable for wide population.

The invention relates to a soft pear fruit vinegar beverage and a production method thereof. The soft pear fruit vinegar beverage takes soft pears as a raw material and is produced with processes of fruit sorting, storing, juicing, instant high-temperature sterilization, enzyme treatment, primary fermentation, secondary fermentation, preparation, filtering, desaeration, encapsulation and sterilization. The soft pear fruit vinegar beverage is simple in production method and low in cost, and the soft pear fruit vinegar in the beverage has prominent fruit fragrance, strong vinegar fragrance and distinct flavor.