5results about How to "Mellow taste" patented technology

The application discloses an anti-oxidation fermented Chinese herbal medicine mixed substitute tea and a preparation method thereof, and relates to the technical field of substitute tea processing and preparation. The anti-oxidation fermented Chinese herbal medicine mixed substitute tea comprises Sanghuang, Huangqi, Huangjing, Renshen and Gouqi, and the weight ratio of the raw materials is as follows: Sanghuang:Huangqi:Huangjing:Renshen:Gouqi = 4:2:2:1:1. The preparation method comprises the following steps: crushing, fermentation, drying, sterilization, sub-packaging, vacuum sealing, outer packaging, sampling quality inspection and storage in a warehouse. The anti-oxidation fermented Chinese herbal medicine mixed substitute tea is prepared by using a specific formula and biological fermentation of Inonotus hispidus, and the dissolution rate of anti-oxidation active ingredients of Chinese herbal medicines is significantly improved, and the anti-oxidation capacity is far superior to that of conventional physical mixed substitute tea. The fermentation process can efficiently degrade the cell walls of Chinese herbal medicines, so that the polysaccharides and other core anti-oxidation substances in Sanghuang, Huangqi, Huangjing, Renshen and Gouqi are fully released, DPPH, hydroxyl and other free radicals can be directly removed, and the Keap1-Nrf2-ARE signal path in the body can be activated, so that the anti-oxidation defense system of the body is doubly strengthened, and the anti-oxidation effect is improved from the root.

The application provides a wine aging method, and belongs to the technical field of wine brewing, which comprises the following steps: adjusting the sulfur content of separated base wine to obtain base wine with adjusted sulfur content; sterilizing oak barrels by steam fumigation; filling the base wine with adjusted sulfur content into the sterilized oak barrels to obtain full oak barrels; aging the full oak barrels, the humidity of the aging environment is 65RH%-75RH%, and the temperature of the aging is adjusted according to the season, and the full oak barrels are regularly adjusted in sulfur content during the aging process. The wine aging method provided by the application can regularly adjust the sulfur content of the wine liquid once every 28 days during the aging process, accurately supplement the content of key components in the wine liquid which is reduced due to natural consumption, and avoid the concentration of the components being lower than the appropriate interval of aging.

This invention discloses a medicinal honey and its preparation method. The steps are as follows: extracting the effective components from traditional Chinese medicine to obtain an extract, mixing it with pure honey to obtain a medicinal mixed honey, feeding live bees for a second brewing process for 48-120 hours, and then separating and purifying the honey after harvesting to obtain the finished product. The preferred traditional Chinese medicines are selected from nine kinds of food and medicinal materials, such as honeysuckle. The extract is obtained using methods such as water extraction. The mixing ratio, stirring parameters, brewing temperature and humidity, and harvesting and purification conditions are optimized, and additional low-temperature sterilization can be performed. This invention achieves deep integration of traditional Chinese medicine and honey through a second brewing process by bees, improving absorption and utilization rates. It has high safety, excellent taste, good stability, a simple process, is easy to scale up, and has broad application prospects.

This invention provides a coffee pericarp enzyme, its specific compound fermentation agent, and a preparation method, belonging to the field of enzyme production technology. The preparation method of the coffee pericarp enzyme of this invention includes the following steps: mixing coffee pericarp powder with sacha inophyllum pomace saccharides, and sequentially subjecting the mixture to fermentation with *Saccharomyces cerevisiae* YNXC003 and anaerobic fermentation with *Bifidobacterium bifidum* YNXC004 to obtain the coffee pericarp enzyme. This invention uses coffee pericarp powder and sacha inophyllum pomace saccharides as compound raw materials, combined with a specific fermentation agent, and employs a segmented fermentation mode. This not only fully releases the nutritional activity of the two raw materials, significantly improving the nutritional level and flavor of the enzyme, but also endows the enzyme with physiological functions such as lowering blood sugar. The total acid content of the coffee pericarp enzyme of this invention is 8-12 g / L, the total phenol content is 1.5-2.5 g / L, and it is rich in short-chain fatty acids, polyphenolic compounds, amino acids, and other bioactive substances, exhibiting significant blood sugar lowering effects.

The application discloses highly organic rice wine and a preparation method thereof, and belongs to the technical field of organic wine brewing. The highly organic rice wine is prepared from organic rice as the only raw material, organic wine starter and sterile organic purified water, through the steps of gelatinization, segmented fermentation, three-stage reduced-pressure distillation, low-temperature sterile aging and precision filtration, and has an alcohol content of greater than or equal to 52% vol. The whole process conforms to the organic product standard GB / T 19630, and no exogenous alcohol and chemical additives are added. The process is stable, the rice wine has pure rice fragrance and mellow taste, and is suitable for industrial production of highly organic rice wine.