791results about How to "Full-bodied" patented technology

The invention discloses a high-temperature baking resistant jam and a preparation method and application thereof. The preparation method comprises the following steps of: uniformly mixing a thickening agent, a preservative, a solid sweetening agent and chelated salt, and dissolving the mixture in water; raising the temperature to a temperature of between 80 and 85 DEG C with continuous stirring, adding a liquid sweetening agent and fruit products, and sterilizing at the temperature of between 90 and 95 DEG C for 10 to 15 minutes; and cooling to the temperature of between 60 and 65 DEG C, and adding a food flavor, a food color and prepared organic acid solution to obtain the high-temperature baking resistant jam. The jam has good high temperature resistance, can be baked at a high temperature for more than 20 minutes without deformation, off-flavor and discoloration, has high transparency, and is suitable to be used as sandwich, stuffing, surface decoration and seasoning of baked goodssuch as cakes, bread and the like. The high-temperature baking resistant jam has the advantages of simpleness and wide sources of raw materials, simpleness and easy operation of the preparation method, and no need of complicated equipment, and can be produced by slightly adjusting the conventional production lines of manufacturers for fruit drinks and seasonings.

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 relates to a preparation method for English pale ale. The method comprises the following steps: (1) mixing raw materials and water,saccharifying the mixture, raising the temperature, stopping saccharifying, boiling the mixture with addition of hops in stages after filtration, and performing precipitation to obtain wort; (2) inoculating upper beer yeasts into the wort for fermentation, and storing the fermented product for 20 to 30 days to obtain fermentation broth after fermentation is stopped; (3) adding extract into the fermentation broth, inoculating lower yeast liquid, performing heat storage, and storing at reduced temperature to obtain the English pale ale. According to the method, a conventional process for the English pale ale is improved, and by secondary fermentation, the ale is more mellower on the premise that the high alcohol content and hop bitterness of the conventional ale are kept.

The invention relates to a foaming fruit wine processing technology, particularly to a fresh sulfur-free raspberry and grape foaming wine and a production technology thereof. The raspberry and grape foaming wine is prepared from raspberry and grape according to certain proportion ratio through high-temperature extraction and low-temperature fermentation. A brewing method for the raspberry and grape foaming wine is simple to operate, and all processes of low-temperature fermentation, tank sealing pressure boosting, yeast separation and fragrance formation are finished in one fermentation tank; enough pressure is achieved by carbon dioxide generated by self fermentation, and no secondary fermentation is needed; in the whole brewing process, no sulfur dioxide or other preservative is needed, and the wine is beneficial to human health. The wine is bright red, ruby red, purple red, brownish red and the like, has special fruity flavor and wine flavor, is strong and harmonious in fragrance, pure and refreshing in taste, full in wine body, lasting in aftertaste and strong in typicality, and belongs to the fresh foaming wine.

The invention discloses a method for making composite high-degree liquor combining sesame flavor, maotai flavor and strong aromatic flavor, which selects the following raw materials for making the liquor in part by weight: 90 to 120 parts of broomcorn, 8 to 12 parts of wheat, 20 to 30 parts of rice, 8 to 10 parts of bran and 10 to 15 parts of rice hull, and also selects various saccharification leavens. The method comprises the following process steps: moisturizing raw materials, steaming in clear soup, adding yeasts, piling at high temperature, performing double-wheel fermentation in a pit with brick wall and mud bottom, distilling and storing. In the invention, the raw materials are mixed reasonably, the saccharification leavens made by mixing various yeasts are added to give full play to the respective characteristics of the yeasts, and the 50-to-70-degree white liquor combining the sesame flavor, maotai flavor and strong aromatic flavor is made by direct fermentation. The high-degree liquor with combined flavor reaches a balance among sesame flavor, maotai flavor and strong aromatic flavor, is mellow and full, and has a lingering aftertaste and prominent style.

The invention relates to the technical field of brewing of wine and fruit wine, in particular to an aroma-enhancing brewing technology of table grape brandy. Through mixed fermentation of preferred Hanseniaspora uvarum and Saccharomyces cerevisiae, the content of a grape variety aroma component and the content of fermentation esters in fermented brut are improved, by optimizing parameters of a secondary distillation technology, off-flavors of fusel and organic acids are removed, and then optimal integration of alcohol-decreasing ageing and blending technologies is conducted. The aroma-enhancing brewing technology of the table grape brandy comprises the operation steps of (1) table grape raw material control, (2) cold soaking before fermentation, (3) grape juice clarification, (4) mixed fermentation, (5) brut stabilization treatment, (6) distillation, (7) alcohol-decreasing treatment of distilled brut, (8) wine ageing treatment, (9) clarification and stabilization, (10) blending and allocating, and (11) bottling.

The present invention relates to a raspberry compound health preserving wine, which comprises the following fresh fruits, by weight, 50-70 parts of red raspberry, 15-25 parts of black raspberry, 5-15 parts of mulberry, 1-10 parts of medlar, and 1-10 parts of blackcurrant. According to the present invention, the raspberry compound health preserving wine produced by using the formula and the production process meets the national dry wine standard, has characteristics of low sugar and low alcohol, and completely provides health preserving effects of various raw materials in the formula, wherein effectively components in the raw materials are completely extracted through low temperature wall breaking and yeast fermentation so as to easy nutrient absorption of drinking people. In addition, the raspberry compound health preserving wine has characteristics of full wine body, bright color and pleasant aroma, and completely reflects ideas of homology of medicine and food, and treatment before sick in the traditional Chinese medicine culture.

The invention relates to a red date wine and a preparation method thereof. The red date wine is prepared by the components with the weight percentage as follows: 60 to 85 percent of Xinjiang ziziphus jujube cv. Huizao juice as well as 15 to 40 percent of Xinzheng ziziphus jujube cv. Huizao juice. The invention uses the advantages of red dates of different varieties to carry out composite mixing on the materials and employs secondary composite fermentation to brew the high quality red date fermentation wine with alcohol content larger than 20V/V. The red date wine fully applies and combines the medical value and fragrance of the Xinzheng ziziphus jujube cv. Huizao juice as well as advantage of the Xinjiang ziziphus jujube cv. Huizao juice that the high-sugar content is beneficial to fermentation; the primary fermentation of grape wine dry yeasts is beneficial to generating the fruit fragrance, the nutrition and the pigment of the red date; the aroma-producing yeast employed by after fermentation of the grape wine dry yeasts has the advantages of producing grease, increasing fragrance, removing foreign flavors, and leading a wine body to be full and harmonious.

The invention discloses a method for producing Maotai-flavor liquor through liquid fermentation and belongs to the technical field of liquor brewing. The method for producing the Maotai-flavor liquor comprises the following steps: unshelling, moderately smashing and cooking broomcorn, adding high temperature yeast powder to carry out pretreatment, adding water and ingredients to carry out the liquid fermentation and distilling after the fermentation is finished to obtain the Maotai-flavor liquor, wherein the fermentation process comprises the following three stages: 1, adding brewers yeast to carry out alcohol producing fermentation; 2, adding Maotai-flavor producing bacteria to carry out Maotai-flavor matter producing fermentation; 3, adding ester producing yeast to carry out esterification reaction. The method has the advantages that a traditional solid fermentation way is replaced by the liquid fermentation way to brew the Maotai-flavor liquor, so that the production cycle of the Maotai-flavor liquor is greatly shortened and the production cost is reduced; the Maotai-flavor liquor obtained through the method disclosed by the invention is yellowish and transparent, outstanding in Maotai-flavor, mellow in liquor body, long in aftertaste and high in content of total acid, total ester and total alcohol.

The present invention discloses a strong aromatic Chinese white liquor with plant fragrance. It contains (by wt%) 0.5%-60% of flavouring liquor and 40%-99.5% of strong aromatic Chinese white liquor with high alcohol content, and its taste is paratefull. Said invention also provides its preparation method.

The invention provides a brewing method of moso bamboo shoot wine. The brewing method comprises the following steps of (1) preparing materials and removing shells; (2) washing; (3) crushing; (4) distributing materials; (5) cooking; (6) saccharifying; (7) degrading cellulase and feeding sugar; (8) fermenting; (9) distilling; and (10) aging, mixing and packaging. The brewing method provided by the invention is simple in process and short in fermentation time; the general appearance of the brewed moso bamboo shoot wine is colorless, is bright and transparent and has no suspension matter and sediment; all tastes of the wine are coordinated and the wine is fragrant and pure, has a long-time sweet taste and is sweet and soft; the aftertaste is pure and cool.

The invention discloses a lychee liqueur and a brewing method thereof. The brewing method comprises the steps of: squeezing lychee to obtain juice, adjusting the sourness of the juice, and carrying out low-temperature fermentation on the juice to obtain lychee fermented wine; carrying out component adjustment, low-temperature fermentation, distillation by stages, storage in a wine tank and aging storage in an oak tank on the lychee residues to obtain 68-72vol% lychee brandy; mixing the lychee fermented wine and the lychee brandy in a certain proportion, blending, freezing, testing and packaging to obtain a lychee liqueur finished product. The lychee liqueur obtained in the invention is golden in color, clear and transparent, and has pure and dense lychee flavor, wine flavor and oak flavorand soft, natural and mellow tastes.

The invention discloses a production method of strong aromatic Chinese spirits. The production method comprises the following steps of: preparing fermented grains by using 1000-1200 parts of unprocessed food grains, 100-200 parts of steamed rice husk steamed, and 4000-5000 parts of middle-level fermented grains fermented at the upper row; filling the fermented grains in a steaming bucket for cooking, mixing cooking wine of the fermented grains, fermented at the upper row while cooking the raw materials so as to obtain the cooked fermented grains and large dreg wine after ending cooking; taking out the cooked grain wine and placing for aeration cooling, adding 200-250 parts of middle-temperature Daqu, 30-50 parts of bacterial mouldy bran, firstly placing 1000-1200 parts of upper fermented grains fermented at the upper row in a pit, then placing 5500-6500 parts of the grain wine obtained in the previous step in a pit, and fermenting for 60-70 days; filling 1000-1200 parts of lower fermented grains fermented at the lower row in the steaming bucket for cooking, thereby obtaining double-turn wine; and after operating once according to the steps, mixing the large dreg wine and the double-turn wine obtained in the next turns to obtain the strong aromatic Chinese spirits. The production method has the advantages that the content of tetramethylpyrazine in the strong aromatic Chinese spirits is increased, and the style of the strong aromatic Chinese spirits is not affected.

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.

Persimmon wine and a brewing method belong to the technical field of brewing science and engineering. The invention aims to solve the technical problem of providing the persimmon wine keeping the original flavor of persimmons and a brewing method of the persimmon wine. The process is as follows: 1. selecting fruit; 2. breaking and sterilizing; 3. adding yeast and primarily fermenting for 1d; 4. juicing and separating pomace; 5. adding sugar and secondarily fermenting; 6. filtering residue and can sealing; 7. clarifying with pectinase and filtering; and 8.cryotreating and canning. The persimmon wine is characterized in that the persimmon wine is faint yellow, clear and transparent and has pure, fine, refreshing and harmonious aroma. The invention has the following advantages: 1. full persimmons are extracted and the juice is used for fermentation, without adding water; and 2. pectinase is not added in the processes of juice extraction and fruit wine brewing, and astringency removal process is omitted. The invention plays important roles in promoting reasonable processing and utilization of the persimmon resources, forming the post-harvest processing industrial chain and adjusting the fruit processing industrial structure.

The invention discloses a disperse/activated one-emulsion paste printing dye, mainly prepared from the following components: composite paste slurry, an alkaline agent, reserve salt, urea, activated dye, disperse dye and water, wherein the composite paste is mainly prepared from the following components: 60% of sodium alginate, 20-30% of sodium polyacrylate, 5-15% of polyethylene glycol 2000 and 5% of polyvinyl pyrrolidone. A printing technology of the one-emulsion paste printing dye comprises the steps of printing, drying, baking (at the temperature of 180 DEG C for 7 minutes), washing by cold water, washing by alkaline water (at the temperature of 95 DEG C for 3 minutes), washing by hot water (at the temperature of 80-90 DEG C), washing by cold water, neutralizing and drying; after that, carrying out post-boarding and tentering. The disperse/activated one-emulsion paste printing dye successfully solves the problems that a disperse dye and an activated dye are poor in compatibility during one-emulsion paste printing, the paste pH value is sensitive to the disperse dye, the disperse dye and the activated dye are low in color yield percentage and serious in white ground contamination, a cloth cover effect is poor since the disperse dye and the activated dye are large in dyeing difference of fibers, and the like; the printing technology is more reasonable in process, clean and environment-friendly in production and stable in product quality.

The invention relates to a method for preparing sweet red jujube wine. The method comprises the following steps of: cleaning and boiling high-quality dried big jujubes by using water and smashing jujube skin to obtain jujube liquid; adding citric acid and mixed enzymes into the jujube liquid, performing enzymolysis on the jujube liquid and then separating and extracting jujube juice; determining the sugar degree of the jujube juice, controlling the sugar degree of the jujube juice to be between 15 and 24 DEG, adding leaven into the jujube juice according to a principle that 1.75 DEG of sugar is transformed into 1 DEG of wine, and finishing a fermentation process when the sugar degree of mash is lowered to 6 DEG; separating the wine by using siphonage after finishing the fermentation, adding pectinase into the wine to clarify the wine, and separating the wine by using a diatomite filtration method; regulating the sugar degree of the separated wine to be 8 DEG by using clear jujube juice and jujube flower honey and then adding white granulated sugar into the wine to control the sugar degree to be between 9 and 11 DEG; and performing heat treatment and cold treatment on the sweet wine, separating sediments out, removing large sediments by using the diatomite filtration method, then filtering the sweet wine by using a micro-membrane, and finally performing high-temperature short-time sterilization on the sweet wine to obtain the sweet red jujube wine. The sweet red jujube wine prepared by the invention has the characteristics of: alcohol content of 50 to 10 percent, sugar degree of 8 to 11 DEG, purplish red color, strong jujube fragrance and full wine body.