298results about How to "Low alcohol" patented technology

The invention discloses a flower fruit/vegetable honey wine and a preparation method thereof. The preparation method has the technique scheme that: taking advantages of nutritive characteristics and the like of a plurality of raw materials and auxiliary materials such as edible flowers, fruits (vegetables), black glutinous rice white glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw materials and auxiliary materials; and using edible flower leaching liquor and cool fruit (vegetable) juice instead of brewing water so as to reduce the alcoholic strength of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for beautifying and maintaining the face and improve the mouth feel. The honey wine tastes elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines. The honey wine is a clear yellow wine having the advantages of elegant taste and health care, is suitable to drink in all seasons, and is especially suitable for women to drink.

The invention discloses low-alcohol ice wine. The brewing process comprises the following steps of: harvesting grapes, sorting, squeezing, diluting, fermenting, clarifying, resisting oxidation, freezing, degerming, filtering and filling. The invention adopts a temperature-controlled oak barrel fermentation process, converts part of glucose into gluconic acid at the initial period of fermentation by adding GOX, and lowers the generation quantity of ethanol, thereby lowering the alcoholic strength of the wine. After wine liquor is clarified, SO2 and EDTA are adopted to carry out synergic anti-oxidation processing, which reduces the use quantity of the SO2 greatly, lowers the influence of sulfite on the quality of the wine and also lowers the browning degree of the wine liquor effectively. The invention has the advantages that the color and the taste of the wine are enhanced, the wine has full-bodied wine fragrance and oak fragrance and more conforms to the healthy drinking requirements of modern people, and the alcoholic strength is also lowered.

The invention relates to a fermented Kushui rose wine. The preparation method of the fermented Kushui rose wine comprises the following steps: pulping Kushui roses in distilled water to obtain rose pulp; enabling the rose pulp to be sequentially subjected to acidity regulation, sodium metabisulfite sterilization, sugar content regulation, ingredient regulation (addition of yeast nutrients) and enzymolysis impregnation, and then adding Hongjianiang wine yeast to perform fermentation so as to obtain a fermented Kushui rose wine; aging and clarifying the fermented Kushui rose wine to obtain a clarified rose wine; filtering the clarified rose wine, regulating the sugar content to 45-60 g/L, and then adding sodium metabisulfite until the SO2 content is 10-15 mg/L; and finally, sterilizing according to the conventional method, and filling into a bottle to obtain the low-alcohol fermented Kushui rose wine of which the alcohol content is 5-9%(v/v). The fermented Kushui rose wine contains abundant nutrients, is rich in volatile aromatic components, has the effects of regulating the flow of qi, relieving the depressed liver, promoting blood circulation, dissipating blood stasis, regulating menstruation, alleviating pain, protecting against free radicals and resisting aging, and can remove fatigue and promote wound healing.

The invention belongs to the technical field of beverage preparation, and particularly relates to a preparation method for a fermented beverage. The preparation method comprises a saccharification process and a fermentation process, and particularly comprises the following steps: firstly, carrying out gelatinization of oats and coix seeds in water, then carrying out saccharification and heat preservation of the gelatinization liquid of the oats and the coix seeds, barley malt, water, amylase and protease, after filtering the saccharification liquid, boiling, standing, discharging a precipitation, cooling, and adding yeasts and lactic acid bacteria for mixed fermentation. A fermentation liquid culture medium is prepared by utilizing the coix seeds having relatively high nutritional value and the oats having the functions of invigorating stomach and aiding digestion as auxiliary materials and utilizing barley as a main material, so that the final product has the functions of invigorating stomach and aiding digestion while having high nutritional value. The yeasts and the lactic acid bacteria are employed for one-time mixed fermentation, thus the production time is shortened, the production efficiency is improved, and the product flavor is increased.

The invention discloses a glutinous-rice-fermented beverage which is prepared through the following steps: cleaning glutinous rice, soaking the cleaned glutinous rice with water, steaming the soaked glutinous rice until the soaked glutinous rice is ripe, cooling the ripe glutinous rice, adding distillery yeast, uniformly mixing, putting the mixture into a tank, placing in an omniseal environment, fermenting at 25-30 DEG C for 30-36 hours, flipping the glutinous rice in the tank, and continuing to ferment for 30-40 hours, thus forming vinasse; jordaning the vinasse, and adding a prepared liquid (A), wherein the liquid (A) comprises white granulated sugar, nutrient agar and purified water; uniformly mixing the liquid (A) with the jordaned vinasse, simultaneously heating and stirring until the mixed solution of the liquid (A) and the jordaned vinasse is fully dissolved to form a solid-free emulsion, regulating the pH value and sugar degree of the emulsion, and homogenizing; and encapsulating the homogenized emulsion, sterilizing at normal pressure and high temperature, and carrying out aseptic package, thus obtaining finished products. The beverage provided by the invention has the beneficial effects that the fermentation time is long, the content of nutrient components is high, and the beverage can be absorbed by a human body easily, thereby being an environmentally-friendly beverage.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention discloses an alcohol relieving tea, which includes kudzu vine root, pueravia flower. The character lies in it also includes one or many of Chinese white olive, honeysuckle, malt, tea, hawthorn, job's-tears kernel. The tea has functions of alcohol relieving and liver protecting, blood vessel expanding, digestion advancing, and diuresis, the alcohol can be discharged quickly when the alcohol enters the liver, and it will not do harm to liver. For long time use, it can protect liver, reduces the blood pressure and blood fat, maintains the best state of human. The product in the invention May uses tea as carrier, it will represent black and yellow clear transparent liquid after being immersed, and it has fragrant of honeysuckle. It is convenient, and it can act quickly.

The invention relates to the preparation field of alcoholic beverage, in particular to gingko wine preparation with high health care component content, which is produced by taking deserted ginkgo biloba sarcotesta as the raw material, and adopting biological enzyme degrading pectic substance, cellulose, amylum, and other substances, and adopting the processes of wine yeast and natural grape fermentation or off-flavor alcohol infusing after enzyme destruction and defecation. The problems of foreign flavor and toxic component are simultaneously solved. The health care function of the gingko wine is more powerful than that of grape wine, the wine body is unique, the fruit aroma is stronger, the gingko wine is golden-colored and full of nutriments, with pure taste; and the gingko wine has the effects of dilating coronary arteries, enhancing blood flow, inhibiting blood coagulation, activating plasmin system, improving cardiotrophin, promoting cholesterin conversion, maintaining blood vessel elasticity, preventing and treating thromboembolia, coronary heart disease, angina pectoris, cerebral vasospasm and preventing cancer and restraining cancer, and the like. The gingko wine has remarkable economic benefit and social benefit.

The present invention relates to wine, is especially process of producing fermented fresh date dry white liquor, and belongs to the field of food and drink producing technology. The process of producing fermented fresh date dry white liquor includes the steps of sorting material, washing, crushing, adding yeast, fermentation, storing, ageing at 20 deg.c for 5-12 months, clarifying with glue, filtering, freezing, stabilizing, sterilizing, filling and bottling. The production process without heat treatment has well maintenance of the nutritious components in the materials. The white liquor has low alcohol content, low sugar content, high vitamin C content, good taste, rich nutrients and health functions.

The present invention relates to a kind of firethorn fruit wine drink and its preparation process. The firethorn fruit wine drink is prepared through fermenting firethorn fruit, mixing with syrup and water, hermetically setting, filtering, sterilizing and packaging. The present invention has simple technological process, less nutrients loss, elimination of astringency, and good taste of the firethorn fruit wine drink. The firethorn fruit wine drink has the health functions of promoting metabolism, remitting cardiac vascular diseases, raising immunity, etc.

The invention relates to rose sparkling wine and a production method thereof. The production method including the steps of rose screening, extraction, fermentation and the like. Compared with clam rose wine obtained through extraction and distillation of traditional strong wine, the rose sparkling wine obtained through the method is bright and shining in color, rose fragrance is rich, a whole oral cavity can be full of rose fragrance, the rose sparking wine is sweet but not greasy, fine bubbles are generated, the alcohol content is low, the bitter feeling of roses is reduced, and the rose sparking wine is wide in range of suitable crowds and is particularly preferred by females.

The invention discloses isomaltooligosacharide Hakka mother wine and a brewing technology thereof. The technology comprises the following steps: dipped sticky rice is cleaned and steamed thoroughly; the steamed rice is cooled; by the weight of the sticky rice, 1-9% of red rice, 0.05-0.1% of Chinese yeast and 0.2-0.7% of wheat koji are added to evenly mix; the main fermentation is implemented at the temperature of 22-34 DEG C; by the weight of the sticky rice, 60-70% of wine with alcoholic strength of 30-40 degrees and 1-7% of isomaltooligosacharide are added 3-7 days later, are sealed, and are secondarily fermented at the temperature of 10-15 DEG C; and then the filter pressing, clarification and wine decoction are implemented to obtain the isomaltooligosacharide Hakka mother wine. The isomaltooligosacharide is added before the secondary fermentation, so that the isomaltooligosacharide is fully fused and coordinated with wine dregs in the secondary fermentation period without causing instability of the wine; the product is balanced in nutrition; and the health protection effect of the isomaltooligosacharide is integrated with the peculiar flavor of the Hakka mother wine, so that the problems of high alcoholic strength and heavy sweet greasy feeling of the Hakka mother wine are effectively solved.

The invention provides a fermented ginseng wine and a brewing technology thereof. The fermented ginseng wine is brewed and manufactured by technical steps of processing raw material, blanching, pulping, mixing pulp, fermenting, separating, pressing, aging, clarifying and the like, and the fermented ginseng wine has the alcoholic strength of 10-12 percent, the acidity less than 0.4 percent and the residual sugar less than 0.8 percent. Compared with the traditional ginseng wine obtained by dipping in alcohol, the fermented ginseng wine has the advantages of low alcoholic strength, light yellow appearance, tartish, tasty, mellow and natural taste, specific fragrance and flavor of ginseng, etc.

A red-koji type fermented glutinous rice for lowering cholesterol, blood sugar and blood pressure and preventing cancer is proportionally prepared from glutinous rice and red koji through immersing rice in water, steaming, cooling, fermenting and sterilizing.

The invention relates to the technical field of making wine, and particularly relates to jack fruit wine and a preparation method of the jack fruit wine. The method comprises steps of mixing peeled jack fruit with water and preparing into pulp; then adding amylase, cellulose and pectinase into the pulp for enzymolysis so as to obtain enzymatic hydrolysate; then mixing with water and sugar, sterilizing so as to obtain mixed liquor; adding saccharomycetes into the mixed liquor for anaerobic fermentation so as to obtain fermented liquid; filtering, sterilizing and ageing the fermented liquid so as to obtain the jack fruit wine. The preparation method is simple and has high use ratio of the fruit; the jack fruit wine prepared by the method has low alcoholic strength, rich jack fruit flavor and highlighted bouquet, and is fresh and cool.

The invention relates to a cellulose-based multifunctional absorbing material and preparation and application methods thereof. The preparation method comprises performing TEMPO (tetramethylpiperidine-1-oxyl) oxidation/NaIO4 oxidation or NaIO4 oxidation/TEMPO oxidation sequentially on cellulose-based materials such as cotton cloth, gauze linen, and then performing further surface grafting modification to obtain a multifunctional absorbing fabric in a submicrometer and nanometer structure. The multifunctional absorbing fabric contains special functional groups such as carboxyl, aldehyde, amido,sulfydryl, sulfon, cyan and acylamino and can be applied to the fields of absorbing heavy metal ions such as lead ions and dichromic ions in polluted water, dyes such as methylene blue and acid yellow, ethyl alcohol in yellow rice wine to reduce alcoholic strength and the like.

The invention relates to refined astragalus mongholicus health wine and a preparation method thereof and belongs to the technical field of drinking wine. The preparation method of the refined astragalus mongholicus health wine comprises the following steps: with milled glutinous broomcorn millet, astragalus mongholicus, sealwort, yeast for making hard liquor and yeast as raw materials, firstly milled glutinous broomcorn millet is soaked, cooked and dried in the sun, water is added for fermentation, then astragalus mongholicus, sealwort, yeast for making hard liquor and yeast are added and fermentation is carried out, and then a certain amount of white wine is added and fermentation is carried out continuously, so that mash is obtained; then pressing and filtering are carried out on the mash, wine liquid and mash liquid are separated, the separated wine liquid is clarified, and supernatant liquor is taken, so that raw wine is obtained; the raw wine is sterilized and brewed into old wine, alcohol content and sugar content of the old wine are adjusted, and finally filling, sterilizing and packaging are carried out, so that the refined astragalus mongholicus health wine is obtained.

The invention discloses a low-sweetness Hakka rice wine brewing method which comprises the following steps: (1) soaking rice; (2) washing the rice; (3) steaming the rice; (4) sprinkling water to the steamed rice; (5) mixing the steamed rice with yeast powder; (6) conducting diastatic fermentation; (7) conducting after-fermentation to mature the wine and increase the aroma; (8) squeezing and clarifying; (9) heating the wine for sterilization; and (10) ageing the wine. The rice wine brewed according to the technical scheme provided by the invention and the rice wine brewed in a Hakka area are both sweet rice wine; the Hakka rice wine brewed by the method is of low sweetness; and the low-sweetness Hakka rice wine keeps the style of the traditional Hakka rice wine, has a mellow and pleasant aroma, tastes soft and refreshing, reduces the production cost and caters to the healthy drinking habits of modern people.

The invention relates to a preparation method of an environmentally-friendly low-temperature shift catalyst. Through adding an M (K, Rb, Cs, Mg, Sr, Ba and the like) metal element into the existing Cu/Zn/Al catalyst, the purpose of restraining the methanol synthesis side reaction is achieved. The catalyst is characterized in that under the same water/carbon ratio (vapor-air ratio) conditions, after the Cu/Zn/Al/M catalyst is modified by the M, the selectivity of the low-temperature shift catalyst is remarkably improved, the hydrogen output is high, and the contents of alcohol and amine in condensate are lower so as to provide better conditions for condensate recovery and utilization and environment protection.