39results about How to "Keep mellow" patented technology

The invention relates to a preparation method of lucid ganoderma tea wine, belonging to the production field of mixed wine. The method is characterized by comprising the following steps of: crushing the raw materials of dry wood lucid ganoderma and tea leaves to 250-177 mu m; brewing with water at 80-90 DEG C; stirring and soaking; diluting an extraction solution with purified water; adding 25-68vol% white spirit, and mixing to form a lucid ganoderma tea wine base; enabling the precipitate of the lucid ganoderma tea wine base to enter an aging storage tank, and performing water condensation, cooling and aging for 15-30 days; performing reverse osmosis filtration to obtain the supernatant, and mixing to obtain the lucid ganoderma tea wind liquid; and finally storing, clarifying, sterilizing and encapsulating the lucid ganoderma tea wine liquid to obtain the 12-35vol% lucid ganoderma tea wine. The preparation method of the lucid ganoderma tea wine can effectively permeate the functionalnutrient components in the lucid ganoderma and tea leaves into the white spirit, thereby not only improving the content of flavor matters in the white spirit, but also reducing the alcohol degree, and not only maintaining the alcohol flavor of the white spirit relatively well, but also containing the fungus fragrance of lucid ganoderma as well as the phenol fragrance of the tea leaves; and moreover, the preparation method is clean and environment-friendly.

The invention discloses a preparation method of deer blood wine. The preparation method comprises the following steps: merging the pure kernel wine of 45-60 degrees with the impregnation liquid of deer blood and preprocessed plant materials of hawthorn, Chinese date, medlar, longan pulp, red flower and clove, then coarsely filtering impregnation liquid, blending, standing for storage, fine filtering and encapsulating to obtain the deer blood wine. The deer blood wine has warm alcoholic strength, faint scent smell, has the curative effects of nourishing blood and replenishing essence, activating blood and eliminating stasis, reducing swelling and healing wounds, anti-ageing, beautifying, prolonging the life, reinforcing deficiency, tonifying Yang and kidney, and has favorable effects for treating consumptive disease, lumbodynia, cardiopalmus, insomnia, kubla khah collapse and various asthenic diseases.

The invention discloses a haematococcus alcoholic drink, which is characterized in that: haematococcus serves as a substrate of the alcoholic drink, and has the particle size of 1,000-3,000 meshes, the wall breaking rate of 75-95 percent and the astaxanthin content of 0.05-4.0 percent. The invention further discloses a preparation method of the haematococcus alcoholic drink. The haematococcus alcoholic drink has the advantages of keeping the bouquet, protecting an organism from being damaged by alcohol by using the contained natural astaxanthin substance and protecting health.

The invention belongs to the technical field of wine making, and particularly relates to a brewing process for functional truffle maca multiple-grain wine. According to the brewing process, truffle maca multiple-grain wine is taken as a raw material, and is supplemented with Chinese herbal medicines as Chinese yeast. According to the conventional wine brewing process, distilled liquor or fermented glutinous rice liquor is prepared; the living needs of modern people are combined to carry out repeated debugging, so that the composition proportion of the functional wine is determined, and therefore, the flavor of the conditional wine is kept, and the wine health care function is achieved; and the brewing process is a conventional wine brewing process which is purely green, purely natural and purely manually processed.

The invention mainly relates to the technical field of wine processing, and discloses an aging method for yellow rice wine, which comprises the following steps: filling a jar with new wine, aging at variable temperature, soaking and aging, adding and aging, and packaging the finished product; the method is simple, and the aging time of the yellow wine is shortened to 95-115 In recent days, the production efficiency of rice wine was improved, and the economic income was increased by 28.7%; the new wine was placed in the Maifan stone wine jar to speed up the removal of harmful components, increase the nutrition and health care components of rice wine, and enhance the body's immunity; rice wine was soaked in edible alkali solution and The temperature change treatment simulates the temperature changes in summer and winter, accelerates the molecular changes in the rice wine, and makes the taste soft, mellow and full; after soaking in the aging solution, the nutrients and health care components penetrate into the rice wine through the wine jar, keep the rice wine clear and transparent, and increase the health care components. Coordinate and promote the functions of various organs of the body, enhance resistance, and reduce alcohol harm; adding a very small amount of niacinamide to rice wine can maintain the clarity and mellowness of rice wine, and prolong the shelf life of up to 6 years.

The invention relates to a wine, in particular to the tonic wine which takes deer blood, Chinese angelica, largehead atractylodes rhizome, Szechuan lovage rhizome, ginseng, Chinese date, radix rehmanniae preparata and white paeony root as main raw materials to strengthen body. The soaking method is used for processing in the past, the effective medicines are currently added with water and decocted, thereby improving the production method of the wine, improving the efficacy and the quality, having sweet taste and less medicine taste and being applicable to drinking. The deer blood is made into deer blood powder, thereby preserving the complete nutritional ingredients of the deer blood, and the Chinese date is crushed into powder. Various herbal medicines and the mixing proportion thereof in the tonic wine are as follows, 8 to 10g of Chinese angelica, 8 to 12g of largehead atractylodes rhizome, 10 to 14g of Szechuan lovage rhizome, 10 to 20g of ginseng, 5 to 8g of radix rehmanniae preparata and 5 to 8g of white paeony root. The medicines are added with water and decocted, medicine liquid thereof is taken and mixed with liquor, the filtration is carried out, the deer blood power and the Chinese date powder are further added according to a certain proportion, and the medicine wine can be prepared by even mixing and storing.

The invention discloses nourishing and health-care liquor which is prepared through unique formula and processing technique by taking of deer testes and penis, pilose antler, deer muscle, medlar, ginseng, red dates, cinnamon bark, hawthorn, Angelica sinensis, bighead atractylodes rhizome, Ligusticum wallichii, prepared rhizome of rehmannia, white paeony root, honey and crystal sugar as the main materials. Active pharmaceutical ingredients are mixed with the deer testes and penis, the pilose antler and the deer muscle, then water is added to the mixture to decoct, and finally the decoction is mixed with liquor, honey and crystal sugar. In this way, the efficacy and the quality of the nourishing and health-care liquor are improved, the nourishing and health-care liquor is fragrant and sweet in taste, has little flavor of a drug and is suitable for drinking, thereby the invention combines daily drinking with medical health care. The Chinese medicinal ingredients in the liquor are effective medicines for tonifying the kidney and Yang and have the efficacies of nourishing the blood and tonifying Yang. The liquor has the characteristics that the liquor contains rich nutrient substances while maintaining the mellow flavor of liquor, and has unique taste and the functions of regulating blood and vigor, balancing Ying and Yang and enhancing immunity. Therefore, the liquor can prevent and cure diseases, protect the human body against ageing and prolong life, and a drinker can get nourishment and health care effect whiling drinking the liquor.

The invention discloses sika deer blood wine and a preparation method thereof. The sika deer blood wine is prepared from the raw materials in parts by weight: 3 to 10 parts of sika deer penis, 20 to 30 parts of sika deer blood, 10 to 20 parts of sika deer bone, 10 to 20 parts of sika deer tail, 20 to 30 parts of fructus lycii, 20 to 30 parts of folium ginkgo, and 50 to 60 parts of rhizoma gastrodiae, and is prepared by the steps of pre-treating, soaking, ageing, and post-treating. The sika deer blood wine provided by the invention is prepared by adopting the sika deer penis, the sika deer blood, the sika deer bone, the sika deer tail, the fructuslycii, the folium ginkgo, and the rhizoma gastrodiae as raw materials, is rich in multi-amino acids and vitamins, has the curative effects on nourishing blood, boosting essence, promoting circulation of blood, removing stasis, diminishing swelling, curing the wound, resisting ageing, nourishing skin, prolonging life, tonifying deficiency, tonifying Yang and tonifying kidney, not only keeps the faint scent and the mellowness of the sika deer blood wine, but also is warm in alcoholic strength, and has the efficacies on nourishing, health-care and invigorating health effectively.

The invention discloses health black tea and a preparation method thereof, belonging to the technical field of tea processing. The health black tea comprises the following components in percentage by mass: 18-22 parts of folium mori, 65-75 percent of tea leaves, 3-6 percent of mulberry, 1-3 percent of silkworm excrement, 0.5-2.5 percent of honeysuckle flowers, 0.5-1.5 percent of red ginseng tails and 0.5-1.5 percent of poria cocos. The folium mori, mulberry, silkworm excrement, honeysuckle flowers, red ginseng tails and poria cocos are added into the tea making process, so that the original taste and aroma of black tea are maintained, and nutrient substances in the black tea are increased, and therefore, the health black tea has the effects of clearing heat and brightening the eyes, avoiding sleeping and resisting dormancy, clearing heat and cooling blood, clearing intestines and removing toxicity, inducing diuresis and relaxing the bowels, reducing sugar, reducing blood pressure, reducing fat, resisting tumors and eliminating turbid qi and also has excellent effects of eliminating free radicals in the human body, resisting oxidation, resisting aging and promoting hematopoiesis, the immunity of the body is enhanced, and the health effect of the black tea is improved.

The invention relates to a zinc-selenium tea drink and a production technology thereof. The zinc-selenium tea drink is prepared from components as follows: 30 g of zinc-selenium tea juice, 0.2 g of honey and 0.1 g of vitamin C. The zinc-selenium tea drink has a simple formula, is free of pigments, preservatives and cane sugar, is green and natural, tastes good and can reserve the aroma of green tea. With the adoption of the technology, under the condition that no pigments, preservatives and cane sugar are added, production of the zinc-selenium tea drink is realized, the taste of the drink is guaranteed, and the aroma of green tea is reserved.

The invention discloses citrus peel and Puer tea capable of keeping aroma for long time and a preparation method of the citrus peel and Puer tea. The citrus peel and Puer tea is prepared by taking Yunnan Puer tea and citrus reticulata Chachi which is abundant in Qinzhou as raw materials through the steps of washing citrus peels, taking pulp, sunning, fermenting, cutting the citrus peels, mixing and pressing the citrus peels with Puer tea leaves and ageing. A production process of the citrus peel and Puer tea needs a special post-fermentation process and microorganisms are needed; the variety and quantity of the microorganisms directly influence the quality of the citrus peel and Puer tea, so that the drinking safety can be ensured when the growth of the microorganisms is inhibited in a storage process. The sundried citrus peels are put into a fermentation chamber, the room temperature is controlled to be 20 DEG C to 25 DEG C and the air humidity is controlled to be 85 percent or more; lactic acid bacteria are exogenously added. The lactic acid bacteria have the effects of promoting nutrient absorption, balancing the microorganisms of gastrointestinal tracts, enhancing the immunity of human bodies, improving the flavor of foods and improving the nutrient value of the foods and the like; meanwhile, the research shows that the lactic acid bacteria are adopted and can be used for inhibiting the growth of the microorganisms in the storage process.

The invention discloses a brand-new formula of a coffee alcoholic drink mixed with fruit juice. The coffee alcoholic drink mixed with fruit juice is mainly prepared from coffee beans, cheese, banana musa fruits, culmus sacchari sinensis, granulated sugar, lemon fruits and edible alcohol. The preparation method comprises the following steps: carrying out primary baking on the selected high-qualitycoffee beans, and when the coffee beans are baked to be light yellow, adding cheese with the amount being 5-10 % of that of the coffee beans, banana musa fruits with the amount being 1-3 % of that thecoffee beans, and culmus sacchari sinensis with the amount being 1-5 % of that of the coffee beans; carrying out further stirring and baking till the coffee beans are brownish yellow, immediately taking out the coffee beans, adding the coffee beans into the 4-60 %vol edible alcohol, and carrying out sealed cellar storage for 28 days or a longer time in the environment with the temperature being 15-30 DEG C; and before filling, adding 0-300 g/L of granulated sugar, 3-10 g/L of lemon juice, carrying out uniform stirring, and carrying out filtering. According to the formula and the preparation method, the cold soaking process of directly adding the baked coffee beans into the wine for soaking is adopted, so that the intrinsic aroma of the coffee beans and the mellowness of the wine are reserved, and lemon can promote the mouthfeel of the coffee alcoholic drink mixed with fruit juice; and during the process, no fermentation is adopted, so that the total number of bacteria in the product is greatly reduced, and thus the safety of drink product is improved.

An embodiment of the invention discloses fermented glutinous rice and a preparation method thereof. The preparation method comprises the following steps: step S1, purple rice is washed to remove impurities and then immersed in clear water until the water absorption capacity of the purple rice is 25%-30%; Step S2, steaming the soaked purple rice in a steamer, and stirring until the purple rice is cooked thoroughly to obtain purple rice; 3, cool purple rice, adding yeast preparation when that temperature is between 20 DEG C and 30 DEG C, and uniformly stir; 4, build a nest in that cent of the purple rice, adding fermentation broth, and culturing at constant temperature until the fermentation is complete; 5, adding sterile water into that purple rice, and terminate fermentation to obtain fermented glutinous rice grains. Compared with the traditional glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice

The invention provides a convenient small tobacco leaf shear thread device. The tobacco leaf shear thread device comprises a desk, a support seat, a regulation rod, an impact regulation spring, a first active gear, a first lead chain wheel, a lower roll impact shaft, a first conduct chain, a first driven chain wheel, a roll groove, a second lead gear, a shear thread cutter, a second driven gear, a third lead gear, a third driven incomplete gear, a reciprocating cutter, a cutter restoration spring, a reciprocating rod, a cutter motor, cutter cams, an upper cam roll thread rolling shaft, a lower cam roll thread rolling shaft, a first driven gear, an upper roll impact shaft, down cutting blades, a second conduct chain, a second driven chain wheel, a second lead chain wheel, and a lead drive motor. The convenient small tobacco leaf shear thread device has the advantages that the pressing and formation process is conducted on tobacco threads, the structure is hay cutter in type, good toughness of tobacco is guaranteed, the tobacco threads are kept sweet-smelling by the cutting, thread rolling is conducted on the cut tobacco threads by the upper cam roll thread rolling shaft and the lower cam roll thread rolling shaft, the excellent fluffy sense of the tobacco threads is guaranteed, and excellent breathability is ensured at the roll making step.

The invention discloses a wood ganoderma lucidum nutrition wine and a preparation method thereof, and belongs to the compound wind production field. The wood ganoderma lucidum nutrition wine is characterized by including: subjecting medicine and food dual-purpose items of kudzu vine roots, Chinese wolfberry fruits, liquorices and chrysanthemums to washing and picking preprocessing and mixing and smashing the medicine and food dual-purpose items, brewing the smashed mixture with purified water at the temperature of 80 DEG C to 100 DEG C, and performing stirring and dilution; adding distilled white spirit and wood ganoderma lucidum powder to perform mixing and submerging, subjecting the mixture to aging treatment, and performing ageing treatment, verse osmosis and leaching supernate; and preparing the wood ganoderma lucidum nutrition wine through mixing, blending, storage, clarifying, sterilization and packaging processes. The wood ganoderma lucidum nutrition wine prepared by the invention is not only rich in ingredients beneficial to human health of ganoderan, ganoderma triterpenoids, various amino acid and vitamin and the like, but also keeps the white spirit taste, and has wood ganoderma lucidum aroma and medicine flavor of the medicine and food dual-purpose items. The preparation method is unique, the technological process is clean and environment-friendly, and the nutrition wine is applicable to mechanization production.

The invention relates to a preparation method for a honey healthcare wine for removing liver fire and improving eyesight. The method comprises the following steps: (1) preparing a precooked solution of red beans, black beans and pearl barley and sterilizing the precooked solution; (2) adding Chinese herbal medicines and water at the ratio of 1:(10-15) into a pressure cooker, cooking for 10-15min, extracting medicine liquor and putting the medicine residue into a netted bag; (3) diluting the sterilized honey treated with sterile water into a honey liquor; (4) putting the precooked solution of red beans, black beans and pearl barley acquired in the step (1), the medicine liquor acquired in the step (2) and the honey liquor acquired in the step (3) into a fermentation tank, inoculating active dry yeast and fermenting for 72-96h; and (5) putting the medicine residue in the netted bag together with the netted bag into the fermentation tank, sealing and standing for 30 days under an aseptic condition, taking out the netted bag filled with the medicine residue and storing for 6 months to 1 year. According to the invention, the medicine nourishing and the food nourishing are combined with each other, and meanwhile, the warming effect of the wine is utilized, so that the effects of removing liver fire, improving eyesight, building the body, invigorating bones, treating diseases and strengthening the physique can be achieved.

The invention relates to light fat rice and a preparation method thereof. The light fat rice is prepared by using processes such as enzymatic hydrolysis, mixing, granulation and the like and using rice, konjac flour, lotus root powder, soybean oligopeptide and the like as raw materials. The rice has the advantages that according to the light fat rice, anti-radiation and anti-oxidation marine peptide and soybean oligopeptide are added to rice protein peptide, chitosan oligosaccharides and inulin of an intestinal tract are regulated, the konjac flour capable of lowering blood sugar and blood fatmakes a finished product effective in blood pressure reduction, hypoglycemic, fat lowering and slimming, nutrients are rich, after granulation, and the rice not only retains pure and aromatic properties and tastes of rice, but also is convenient to eat and long in quality guarantee period.

The invention relates to an anti-collision wine bottle. The anti-collision wine bottle comprises an inner-layer bottle body and an outer-layer barrel body; the inner-layer bottle body is a bottle bodywhich is made of ceramic and provided with a bottle opening, and a bottle cap is arranged on the bottle opening; the outer-layer barrel body is made of bamboo and comprises an upper barrel body and alower barrel body, and the upper barrel body and the lower barrel body are combined to form a closed cavity; and the inner-layer bottle body is arranged in the outer-layer barrel body. The anti-collision wine bottle is characterized in that a protective cushion layer is arranged on the top layer of the interior of the upper barrel body; the position between the inner-layer bottle body and the outer-layer barrel body is filled with wood charcoal particles; the outer portion of the outer-layer barrel body is wrapped with reed leaves; and the anti-collision wine bottle is environmentally friendly, moreover, the using quantity of traditional outer wrapping layer films can be decreased, the energy saving and emission reduction effect is achieved, and thus, the anti-collision wine bottle is economical, practical and attractive.

The invention discloses a wine cup with a wine bottle stopper function. The wine cup with the wine bottle stopper function is characterized in that the wine cup with the wine bottle stopper function is composed of a wine cup body (1) and a wine stopper (2), and the wine stopper is positioned under the wine cup body.