11results 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.

The invention discloses low-caffeine anti-aging fermented tea and a preparation method thereof, and belongs to the technical field of tea processing. According to the invention, an Aspergillus Tennesensis strain is obtained by screening, and the preservation number of the Aspergillus Tennesensis strain is CGMCC (China General Microbiological Culture Collection Center) No.42415. The method comprises the following steps: inoculating aspergillus Tennesensis into a culture medium only containing tea leaves and water, fermenting, and airing after aspergillus Tennesensis hyphae completely cover the tea leaves, so as to obtain the low-caffeine anti-aging fermented tea. The aspergillus Tennesensis is used for degrading caffeine in the tea leaves, the growth speed is high, the degradation efficiency is high, and the degradation rate of the caffeine can reach 98% or above after 20 days of fermentation; the fermented tea leaves have very excellent antioxidant activity. The method for preparing the fermented tea is high in operability, the prepared fermented tea is red and dark in tea soup, black brown, mellow, smooth and low in bitterness degree, and the flavor quality of the tea leaves is improved.

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 invention relates to the technical field of health-care food and traditional Chinese medicine preparations, in particular to Yao medicine compound oral liquid and a preparation process thereof.The Yao medicine compound oral liquid is prepared from, by weight, 2000-4000 g of rice wine, 3-5 g of rhizoma polygonati, 3-5 g of codonopsis pilosula, 10-20 g of donkey-hide gelatin, 20-50 g of walnut kernels, 30-50 g of longan pulp, 30-50 g of black dates, 50-80 g of black sesame, 50-80 g of lycium ruthenicum, 50-80 g of black beans and 3-5 g of white granulated sugar. The medicine is rigorous in compatibility, contains medicinal and edible components, and is safe and free of side effects. The final alcohol content is accurately controlled within the low alcohol range of 1.5%-8.0% vol, the taste is mellow and mild, men and women can drink the beverage at ease, the applicable crowd range is greatly widened, and the safety and universality of the product are ensured.

This invention belongs to the technical field of smoked food processing equipment, specifically a smoking chamber for producing cured meat. It includes a modular house, a wood-fired stove installed outside the modular house, and a smoke exhaust and air intake device installed inside the modular house. The modular house includes a roof sealing panel, wall sealing panels, an insulated floor, and a modular beam. The roof sealing panel, wall sealing panels, and insulated floor are installed on the modular beam and assembled using hinges to form a sealed chamber. An installation cavity is reserved in the roof section. A suspension rod is installed inside the modular beam. A chimney is located behind the wood-fired stove and connected to a smoke guide pipe. A smoke guide valve is installed near the chimney on the smoke guide pipe. This solution uses a fully sealed modular structure combined with heat-insulating and flame-retardant panels, and with the wood-fired stove's smoke supply mode, reduces firewood costs. The incense plate of the spray device can be flexibly replaced with different incense materials to achieve various flavor combinations. Furthermore, the differentiated negative pressure smoke distribution design ensures complete smoke coverage, resulting in even coloring and a richer flavor in the cured meat.

This invention relates to a technical optimization scheme, specifically disclosing a traditional Chinese medicine rice wine for mental disorders. This rice wine is prepared by the following method: S1, soaking rice: Take glutinous rice and a water tank, place the glutinous rice in the water tank and soak it until the water completely submerges the rice. Soak for 25-32 hours at a temperature of 6-15℃, wherein the ratio of glutinous rice to water is 1:3. This invention focuses on three core dimensions: soothing the liver and relieving depression, calming the mind and stabilizing the will, and resolving phlegm and opening the orifices. Bupleurum, Curcuma, and Cyperus relieve liver depression and regulate Qi; Ziziphus jujuba seed, Platycladus orientalis seed, and Polygala tenuifolia nourish the heart and calm the mind, stabilizing the will and relieving irritability; Acorus tatarinowii, Pinellia ternata, and Citrus reticulata resolve phlegm, open the orifices, and strengthen the spleen and stomach. The multi-component synergistic effect comprehensively regulates the three major pathogenesis mechanisms of liver Qi, heart and mind, and phlegm-dampness, precisely targeting symptoms such as low mood, irritability, insomnia, chest tightness, belching, and restlessness caused by mental disorders.

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.

The invention relates to red bean ice wine and a preparation method thereof. The red bean ice wine is prepared by taking natural wild red beans in Greater Khingan as a main raw material and white birch juice as an auxiliary food material through secondary fermentation. According to the red bean ice wine prepared by the method disclosed by the invention, the alcoholic strength is 38-52% (V / V); the sugar content is 0.06 g / L-0. 1g / L (W / W), and the product is in a transparent crystal color, keeps the taste of original fruits, and is pure in flavor, full and mellow in taste and rich in nutrition.

The invention provides semen euryales and fructus alpiniae oxyphyllae paste and a preparation method thereof, and relates to the technical field of traditional Chinese medicine paste preparation. According to the ointment, gordon euryale seeds and fructus alpiniae oxyphyllae are used as core functional raw materials, medicinal and edible auxiliary materials such as Chinese yams, poria cocos, lotus seeds, longans and rhizoma polygonati are matched, honey and rock candy are used as auxiliary materials to regulate the taste, and the ointment is prepared through raw material processing pretreatment, constant-temperature extraction, low-temperature blending, vacuum concentration and sterile filling. The medicine effect is improved by adopting a processing technology of stir-frying gordon euryale seeds and stir-frying fructus alpiniae oxyphyllae with salt, and a plurality of auxiliary materials are matched to realize the synergistic effects of tonifying spleen and clearing damp, reinforcing kidney and boosting essence, warming kidney and reducing urination, warming spleen and stopping diarrhea, and soothing nerves and nourishing heart; low-temperature extraction and vacuum concentration processes are adopted in the whole preparation process, and active ingredients of the raw materials are reserved to the maximum extent. The obtained paste is fine and smooth in texture, mellow in taste, easy in nutrition absorption, free of additives, suitable for being eaten by people with spleen-kidney deficiency, overweight dampness, frequent night urination and weakness of spleen and stomach for a long time, standardized in process and capable of being industrially produced.