30results about How to "Keep fruity" patented technology

The invention discloses a method for performing microwave drying on grosvener siraitia and the grosvener siraitia dried by the same. The method comprises the following steps of: washing the grosvener siraitia completely and performing green-removing; punching a small hole on the top of the grosvener siraitia and the corresponding fruit navel at the bottom of the grosvener siraitia respectively; placing the punched grosvener siraitia into microwave drying equipment to dry for 8 to 10 minutes under the conditions of 2,400 to 2,500 MHz or 915 MHz and the temperature of between 50 and 60 DEG C; taking out the grosvener siraitia; placing the grosvener siraitia into the microwave drying equipment to dry for 8 to 10 minutes under the same conditions; taking out; cooling the grosvener siraitia at the temperature of between 0 and 4 DEG C for 3 to 5 minutes; and repeating the drying and cooling processes for 5 to 6 times to obtain grosvener siraitia. Compared with the prior art, the method has the advantages of simple and easily controlled process, short drying time and low energy consumption. The obtained dried grosvener siraitia has a complete and attractive fruit shape, green color, good mouthfeel and high retention rate of mogrosides V.

The invention discloses a drying method of momordica grosvenori and the momordica grosvenori obtained by using the same. The drying method comprises the steps of: cleaning the fresh momordica grosvenori, deactivating enzyme, putting the enzyme-deactivated momordica grosvenori into a freeze dryer, reducing the temperature from -40 DEG C to -60 DEG C, controlling a temperature reducing process within 1-3h, rising the temperature to -25 DEG C to -15 DEG C by the temperature rising speed rate of 1.2-7.5 DEG C/h, rising the temperature to 20-25 DEG C by the temperature rising speed rate of 3.5-10 DEG C/h, and keeping the temperature for 4-8 hours. Compared with the prior art, the enzyme of the fresh momordica grosvenori is deactivated to restrain the activity in the enzyme, and the momordica grosvenori is dried in a freezing way under a special temperature condition to obtain the dried momordica grosvenori which is integrated in shape and beautiful, and has the same color and luster as the fresh momordica grosvenori; the momordica grosvenori is good in mouthfeel, the special fruity of the fresh momordica grosvenori is kept, and the conservation rate of the momordica glycosides V in the dried momordica grosvenori is high; and the invention is simple and controllable in technology, low in energy consumption, and less in the loss of nutrition constituents in the fresh momordica grosvenori.

The invention relates to a preparation method of an accompaniment pomelo peel and red jujube health-care dish. The preparation method comprises the following steps: raw material pretreatment: treatingpeanuts and pomelo peel; performing efficient pickling under pulse transformation; then, performing anaerobic fermentation, and adding lactic acid bacteria and a fermentation aid; and finally, performing cooling, post-curing and drying to form the product. The pomelo peel is adopted instead of condiments so as to prevent oxidation among flavor substances. Aroma substances such as limonene, myrcene, beta-pinene, alpha-Panasinsen and germacrene D in the pomelo peel can cover up unpleasant flavor substances and inhibit combination reaction among various smells, so that the dish can keep a fruitysmell for a long term.

A movable suspending-type multifunctional coke over for roasting duck is composed of oven, coke stove, rotary hanger, oil collector, temp display, observing lamp, blower and moving unit. Its advantages are small size of oven, light weight, and good thermal insulation property, using coke as fuel, no smoke and harmful gas generation, no pollution, and high quality of roast duck.

The invention discloses a preparation method for low alcohol litchi fruit wine beverage, and belongs to the food processing field. The preparation method comprises the steps of pulping fresh litchi fruit into pulp; adding a distiller's yeast; fermenting at a low temperature; centrifuging and filtering; seasoning; sterilizing and canning to obtain the low alcohol litchi fruit wine beverage. The low alcohol litchi fruit wine beverage retains fruit fragrance of the litchi and mellow of the wine, has sweet and sour taste popular by publics, and is a fruit wine beverage suitable to people of all ages.

The invention discloses a method for making raspberry fruit wine by using a staged fermentation process. Fermentation characteristics of raspberry are fully taken into account in the making process; firstly the raspberry is preliminarily decomposed under the action of pectinase so as to provide a good environment for mixture system fermentation; then natural fermentation is performed by utilizingrich yeast in the raspberry fruits so as to reduce the acidity of mash and to fully exert unique flavor of raspberry fruit wine; and then residual sugar fermentation is performed through secondary fermentation utilizing yeast and a yeast nutrient to obtain the raspberry fruit wine. The method greatly preserves the fruity aroma of fresh fruits, and the fruit wine has rich and lingering fruit aroma,fully exerts characteristics of the fresh fruits, and perfectly preserves the nutrition of the fresh fruits. The quality of the fruit wine is improved and development of the fruit wine market is further promoted.

The invention relates to a sterile cold-filling method of dry type goji berry fruit wine. The method is characterized by comprising the following steps: disinfecting and sterilizing all the devices and apparatuses contacted by dry type goji berry fruit wine in the process of filling firstly, then degerming and filtering the dry type goji berry fruit wine and finally completing processes of filling, corking and sealing of the wine liquid in a sterile and clean space, and thus completing sterile cold-filling. The invention provides a sterile cold-filling method of dry type goji berry fruit wine; the quality of the product is ensured by the sterile cold-filling; the wine is filled under a normal-temperature aseptic condition in cold-filling, so that the intrinsic colour and luster, fruity flavor, taste and nutritional ingredient are maintained at a maximum extent; the requirement on the bottle in the cold filling is low, so that the bottle body is prevented from bearing hot and cold shock; and consumption a great amount of steam is not needed in the cold filling, and only the normal-temperature filling is needed.

The invention discloses unadulterated raspberry wine and a production method thereof. The unadulterated raspberry wine is prepared from the following effective components in parts by weight: 84000 -86000 parts of raspberry fruits, 14000-15000 parts of honey, 40-100 parts of fructus schisandrae chinensis and 40-100 parts of mangnolia officinalis. The brewing method comprises the steps of removing stems of screened raspberry berries, crushing, squeezing, and pouring into a fermentation tank, carrying out alcoholic fermentation at low temperature, clarifying to remove sediments, carrying out membrane filtration at low temperature, blending honey and traditional Chinese medicines, carrying out secondary clarification and filtration, packaging and sterilizing to finally obtain the unadulterated raspberry wine. According to the unadulterated raspberry wine and the production method disclosed by the method, the honey and traditional Chinese medicines are blended and added, and a special fermentation means is utilized, so that the unadulterated raspberry wine has pure flavor and strong fruit taste, and people can absorb various nutrient substances in the raspberry more easily.

The invention discloses a low-temperature preparation method of roxburgh rose fermented wine, and belongs to the technical field of wine brewing. The method comprises the following steps of (1) preparing roxburgh rose leachate; (2) improving the roxburgh rose leachate; (3) performing inoculating and fermenting; (4) performing low-temperature fermentation; (5) monitoring specific gravity; (6) stopping fermentation; and (7) sterilizing. The roxburgh rose fruit wine prepared by the method is transparent yellow, clear and transparent in wine liquid, rich in fruit fragrance, rich in fermentation fragrance, full in wine body, balanced in acerbity, rich in nutrition, simple in brewing method, low in cost and easy to industrialize.

The invention relates to red pitaya jelly and a preparation method thereof. The jelly is characterized by being prepared from the following components by weight, wherein the composite gelatin powder is a mixture of carrageenan and sodium alginate in a weight ratio of 7:3. The preparation method of the red pitaya jelly comprises the following steps: cleaning red pitaya, draining water, freezing thewhole fruit at subzero 18- 20 DEG C for 24 hours or longer, taking out the red pitaya after the red pitaya is frozen in a hard state, placing the red pitaya in a stainless steel tank, and performingheating in water bath at 65-70 DEG C for unfreezing; performing filtering to remove peel and residues to obtain red pitaya juice.

The invention relates to a preparation method of fried dried apples. The method is characterized by comprising the following steps: (1) selecting fresh apples, soaking the apples into clear water, and then cleaning the surfaces of the apples with water; (2) removing the peels of the apples, removing pulp, and cutting the apples into slices with uniform sizes; (3) blanching the slices with hot water with the temperature of 95 DEG C for 35 minutes, then cooling in time, and draining off the water; (4) preheating a frying pan up to 110 DEG C, and sealing and exhausting after a raw material basket is put into the frying pan; maintaining the temperature to be 90-100 DEG C, gradually increasing the vacuum degree to 0.09Mpa from 0.06Mpa, and maintaining for 10 minutes; maintaining the rotation of the basket during frying; (5) controlling the rotating speed to be 1000-1200 revolutions/minute under the condition that the vacuum degree is 0.06Mpa for 2 minutes; (6) spraying the mixed liquid of citric acid and sugar onto the crisp slices to improve the flavor; and (7) drying in the air and bagging.

The invention provides a brewing method of mulberry wine with low alcohol concentration. The brewing method of the mulberry wine with low alcohol concentration comprises the following steps: (1) selecting raw materials; (2) carrying out squeezing and crushing; (3) carrying out treatment with pectinase; (4) carrying out fermentation, and terminating the fermentation by adding a yeast inhibitor, namely cinnamic acid or potassium cinnamate, at a dosage of 200-880 mg/L or adding the yeast inhibitor in coordination with SO(2); (5) carrying out separating and squeezing; (6) adding gel so as to be subjected to clarification; (7) carrying out freezing; and (8) obtaining a finished product. The brewing method of the mulberry wine with low alcohol concentration is scientific, rational, simple in steps, and easily controllable in conditions. Moreover, a fermentation inhibition technology combining the cinnamic acid or the potassium cinnamate with low temperature is creatively adopted; and fresh mulberry fruits, rather than mulberry fruit concentration, are used without water, so that fermentation is carried out by adopting pure mulberry juice, thereby preserving nutrients, fruit aroma and taste of the mulberry fruits to a maximum extent. In addition, alcohol fermentation is carried out by completely using sugar in the mature mulberry fruits without addition of artificial sugar. The mulberry wine with low alcohol concentration brewed by the method has an alcohol concentration of 1-7% (v/v) and a total acid concentration of 4-10 g/L, and is brighly ruby in color, clear, transparent, free of suspension, free of precipitate, sour-sweet and palatable in taste, mellow in wine texture and suitable for various of populations, including the men, the women, the elderly and the children, todrink.

The invention relates to fritillaria amur grape wine and a preparation method thereof. The preparation method includes following steps: preparing an amur grape fermentation matrix; preparing a fritillaria fermentation matrix; fermentating: a, well mixing the amur grape fermentation matrix and the fritillaria fermentation matrix according to a mass ratio of 150-250:1 to obtain a total fermentationmatrix; b, inoculating 15-30mg/L of brewer's yeast into the total fermentation matrix; c, allowing the total fermentation matrix to be in main fermentation at temperature below 23 DEG C for 10-15 days, and adding sugar accounting for 5-8% of mass of fermentation liquid during 6th-8th days of fermentation; d, after main fermentation is finished, filtering to remove residue to obtain fermented liquid, and performing post-fermentation and/or aging on the fermented liquid to obtain fritillaria amur grape wine. By the method, dissolving-out of active ingredients like alkaloid in fritillaria can beeffectively promoted, and taste and flavor of amur grape wine are improved.