29results about How to "Mellow taste" patented technology

The invention relates to the technical field of solid beverage food preparation, and discloses instant sugar-controlling and fat-reducing solid milk tea and a preparation method thereof. The formula of the instant solid milk tea capable of controlling sugar and reducing fat comprises the following raw material components in parts by mass: 2-4 parts of tea powder, 10-30 parts of milk powder, 1.8-2.5 parts of freeze-dried ginger powder, 8-15 parts of coconut oil powder, 6-8 parts of linseed diglyceride oil powder, 3-5 parts of stevioside powder and 2-4 parts of freeze-dried fruit powder. The instant sugar-controlling and fat-reducing solid milk tea provided by the invention is strong in solubility, can be quickly dissolved at low temperature without precipitation, is rich in nutrition, savoury and mellow in taste, smooth, fine and smooth without granular sensation and low in calorie, can accelerate fat consumption of an organism and soften blood vessels after being drunk, and has the characteristics of being instant, controlling sugar and reducing fat.

The invention belongs to the technical field of beverage preparation appliances, and particularly relates to a coffee preparation device. A coffee making device comprises a cup body, a cup cover and an extraction assembly, the extraction assembly comprises an extraction basket used for containing coffee powder, and a plurality of coffee extraction holes are formed in the wall body of the lower end of the extraction basket; the cover body is located at the upper end of the opening of the extraction basket, the cover body is matched with the extraction basket, a pressurization space can be formed between the cover body and the extraction basket, and an inflation hole communicated with the extraction basket is formed in the bottom of the cover body; and a pressurizing device for pressurizing the pressurizing space. The pressurizing device is arranged in the cover body and is connected with the inflating hole; or, the pressurizing device is matched with the cup cover, and the pressurizing device can be communicated with the inner space of the cover body. The coffee maker has the advantage that a user can conveniently and quickly make fresh coffee drinks at any place.

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 present application relates to the technical field of food flavor and bioactive peptide, and particularly relates to a umami peptide derived from philippine clams and a preparation method and application thereof. Amino acid sequences of the umami peptide are YKD, KEY, GEAF, RND or TQDTVVALDA respectively, the present application realizes high-value utilization of shellfish processing by-products by taking steaming and boiling liquid of philippine clams as raw materials, is green and environmentally friendly, and has high added value; a step-by-step purification process combining pH gradient precipitation, ultrafiltration and gel chromatography is established, the conditions are mild, and the umami peptide can be efficiently enriched; five novel umami peptides are obtained by combining mass spectrometry identification, virtual screening and molecular docking screening, the screening efficiency is high, and the reliability is strong; an electronic tongue, an STC-1 cell model and qRT-PCR determination are combined to form a joint verification system to verify the umami effect; and a compound umami soup material with rich umami, coordinated flavor and mellow taste is prepared, which provides new technology and new products for natural seafood seasonings.

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.

The invention provides a preparation method of an akebia trifoliate turbid fruit juice beverage, which is characterized in that akebia trifoliate primary pulp is used as a raw material, white granulated sugar and citric acid are used as auxiliary materials, pectin, guar gum and xanthan gum are used as compound stabilizers, and the turbid akebia trifoliate fruit juice beverage is processed. According to the present invention, with the sensory evaluation of the turbid juice and the sensory evaluation of the suspension stability and the stabilizer as the indexes, the formula of the akebia trifoliate turbid juice with the highest comprehensive score is screened out, and the akebia trifoliate turbid juice under the formula has the special fragrance of the akebia trifoliate, has characteristics of appropriate sweet and sour taste, smooth taste, milky white juice color, and good taste; the stability is good, the tissue is uniform, and the taste is mellow. The method can provide a technical basis for development and utilization of akebia trifoliate and production and processing of akebia trifoliate turbid juice.

The present application provides a bacillus licheniformis strain HSCY3018, which is preserved in China Center for Type Culture Collection, and the preservation number is CCTCCM20221831, and the preservation date is November 28, 2022. The present application also provides the application of the HSCY3018 strain and a microbial inoculum thereof in food vinegar brewing. The HSCY3018 has high amylase and protease activities in food vinegar brewing, and can significantly improve the raw material utilization rate of food vinegar brewing. Compared with a control group, the starch utilization rate is increased by 58.50%, the lactic acid content in organic acid is increased by 72.95%, the total amount of amino acid is increased by 66.18%, the reducing sugar content is increased by 43.96%, and the total ester content is increased by 275.74%.

The present invention provides a strain of Bayan yeast, a strain of Hansen yeast with spores in grape juice, a mixed bacteria anaerobic fermentation method using Bayan yeast and Hansen yeast with spores in grape juice, and coffee beans, and improves the processing technology of Catim coffee beans. The present invention selects mature and undamaged Catim coffee fresh fruits, washes, sorts, and peels to obtain fresh coffee beans. The mixed bacterial suspension is inoculated into fresh coffee beans at a ratio of 1-2%, and anaerobically fermented at 28±2°C for 24-36 hours; after fermentation, the coffee beans are dried at a specific temperature and humidity, and the surface water is dried at a specific temperature and humidity, and the moisture content is 10-12% after two pile treatments, and the beans are shelled and baked to a light or medium degree, and finally Catim coffee powder is obtained. This fermentation method significantly improves the flavor quality of Catim coffee beans, presenting a strong nutty, caramel, and citrus aroma, bright sourness, mellow sweetness, moderate bitterness, mellow and smooth, sweet and refreshing aftertaste, and a cup test score of up to 83.5 points, becoming an efficient and innovative coffee bean processing technology.

The invention provides a preparation method and application of rock tea freeze-dried powder through high and low temperature composite extraction. The preparation method comprises the following steps: removing moisture and aging taste through medium-fire short-time re-baking to improve fragrance, adopting a composite extraction mode of combining low-temperature extraction and high-temperature short-time extraction, and then carrying out disc centrifugation, ultrafiltration, Ro concentration, vacuum freeze-drying and the like to prepare the freeze-dried powder. The method solves the problems that the rock tea powder is easy to bitterness, miscellaneous in taste and stuffy and single in aroma, the flavor quality of the rock tea powder is improved, the method has the advantages of low-temperature extraction for aroma preservation and high-temperature extraction for flavor enhancement, and meanwhile, the tea cost is saved.

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.

The invention belongs to the technical field of food, and particularly relates to a burdock tea beverage and a preparation method thereof. The preparation technology of the burdock tea drink comprises the four steps of pretreatment, primary extraction, secondary extraction and mixing and seasoning. The burdock tea drink disclosed by the invention is high in nutrient substance content, has the advantages of resisting oxidation, resisting inflammation, reducing blood sugar, protecting liver, improving cardiovascular health and the like, and is beneficial to improving the overall health level, improving the body immune function and preventing various chronic diseases after being drunk for a long time. In addition, the burdock tea drink disclosed by the invention is mellow in taste, fresh, sweet and fragrant, and low in mouth astringency, and the taste experience is improved.

The invention discloses a preparation method of ganoderma lucidum tea. The preparation method comprises the following steps: (1) pretreating ganoderma lucidum: cutting the ganoderma lucidum into fine particles which are uniform in size and have the particle size of not more than 3mm; (2) stir-frying the ganoderma lucidum granules, wherein the temperature is controlled to be 120-150 DEG C, and the stir-frying time is 5-10 minutes; the invention further provides the ganoderma lucidum tea prepared by the method, and the ganoderma lucidum tea can be independently brewed in water for drinking and can also be compounded with ganoderma sinense or other tea leaves for brewing in water for drinking. According to the ganoderma lucidum tea provided by the invention, the bitter taste of ganoderma lucidum is effectively removed, the effective components of ganoderma lucidum are reserved, and the processing technology brings a brand new product form and a higher quality standard for the ganoderma lucidum tea market.

This invention relates to the field of food processing technology, specifically disclosing a high-flavor soy milk processing method based on optimized soybean quality evaluation indicators. The steps include: selecting soybeans, washing them, and soaking them in water, controlling the soaking temperature at 15-25℃, the time at 7-9 hours, and the pH value at 6-8; then grinding the soaked soybeans, controlling the grinding time at 280-320 seconds; finally, boiling the soy milk to inactivate enzymes, filtering, and cooling to sterilize to obtain the finished product. This invention, without adding any external substances, effectively reduces the formation of beany odor substances such as hexanal by optimizing the soaking and grinding process parameters, significantly improving the uniformity of soy milk particle size distribution and system stability, resulting in a rich, smooth, and balanced natural flavor. Furthermore, the process parameters are precisely quantified, making it easy to automate in industrial applications.

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 relates to the technical field of wine brewing, and discloses a ginseng wine production method which at least comprises the following steps: S1, raw material preparation; s2, performing pretreatment; s3, soaking and extracting; s4, separating juice; s5, blending; s6, storing; s7, clarifying; and S8, filling and packaging. According to the method, ginseng is smashed and then soaked, ultrasonic-assisted extraction is combined, the contact area of ginseng and a wine base is greatly increased, meanwhile, the cell structure of ginseng can be destroyed through the cavitation effect of ultrasonic, dissolution of effective components is promoted, and compared with a traditional soaking method, the content of effective components such as ginsenoside in wine can be remarkably increased; and the health-care effect of the finished wine can be better exerted.

The invention discloses a ground tea processing technology, and relates to the technical field of tea processing. The processing technology of the ground tea comprises the following steps: shading, picking, withering, de-enzyming, cooling scattered leaves, dehydrating, drying, re-drying and separating stems and leaves. According to the invention, the green fresh leaves of a whitening tea tree variety 'Baiyan No.1' with relatively high free amino acid content are used as raw materials for processing the matcha, and the prepared matcha finished product is fresh and mellow in taste, relatively low in bitterness and relatively suitable for making the matcha. According to the method, the utilization rate of the'white-leaf No.1 'tea leaves in the non-whitening period is increased, the variety advantages of the'white-leaf No.1' tea leaves are fully played, the economic benefits of the tea industry are increased, the diversified utilization of'white-leaf No.1 'tea tree resources is realized, and the method has a wide market popularization prospect.

The invention provides a method for preparing yak yoghourt by using frozen yak milk as a raw material, and belongs to the technical field of food processing. The method comprises the following steps: by taking frozen yak milk as a raw material, carrying out water bath thawing on the frozen yak milk at 0-10 DEG C, and sequentially adding a sweetening agent, shearing, sterilizing, inoculating a fermentation strain and fermenting to obtain the yak yoghourt. Compared with the traditional black-white cattle yoghurt, the yak yoghurt disclosed by the invention is higher in calcium content, iron content and zinc content, richer in taste, mellower in mouthfeel and easier to digest, does not need to be added with thickening and other additives, and is suitable for being eaten by people with relatively sensitive digestive systems. Meanwhile, compared with the traditional Tibetan yak yoghourt, the yak yoghourt disclosed by the invention solves the problem of seasonal supply, the manufacturing method is scientific, the operation is simple, the batch production can be realized, and the majority of consumers can eat the yak yoghourt from the snow plateau throughout the year.

The application discloses a kind of homology of medicine and food sleep-aid tea and preparation method thereof, tea drink is based on 9 kinds of state-recognized homology of medicine and food raw materials, formula range is as follows according to weight part: 2-5 parts of black tea, 4-8 parts of mulberry leaf, etc., preferred formula adapts neutral constitution, moderate sleep disorder user, compatibility follows the principle of "clearing heat and helping sleep, adjusting constitution, taste adaptation". Preparation method includes four steps of grading crushing, step-by-step mixing, low-temperature sterilization and individualized packaging. The application realizes the dual effects of "sleep-aiding + adjusting body", the formula is mild and safe, the taste is excellent, the preparation process is scientific, and it is suitable for individualized customization and industrial production, and has wide application.

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.

The invention discloses a Brazil nut ice cream which is prepared from the following raw materials: Brazil nuts, Canada maple sugar, coconut juice, milk, coconut oil, single cream, butter and a sweetening agent, part of ice cream raw materials are subjected to process treatment such as cleaning, steaming, grinding, filtering and microencapsulation, and meanwhile, a specific composite defoaming agent is compounded, so that the Brazil nut ice cream is prepared. The ice cream which is good in flavor and taste and rich in nutrition can be prepared.

The invention belongs to the field of food processing, and particularly discloses a paper-wrapped preserved meat pickling ingredient and a preparation method thereof, and the ingredient is composed of low sodium salt, rock sugar, cooking wine, spice, soy sauce, trehalose and a probiotic metabolite solution according to a specific proportion. The probiotic metabolites are obtained through pretreatment and enzymolysis of the potentilla fruticosa leaves and the siraitia grosvenorii, and have unique flavor. Trehalose is subjected to modification treatment so as to improve functionality. In addition, the proportion of the spices, the composition of the soy sauce and the preparation method of the cooking wine are described in detail. During preparation, all the raw materials are uniformly mixed, heated, dissolved and evaporated to be thick. When the paper-wrapped preserved meat is used, the ingredients are smeared on fresh pork for pickling, and then air drying, baking and smoking are performed to obtain the paper-wrapped preserved meat with unique flavor.

The invention discloses an eleutherine americana noodle sauce production system and production technology, and relates to the technical field of eleutherine americana noodle sauce production, the eleutherine americana noodle sauce production system comprises a base, the top of the base is provided with a heat preservation tank, a heating tank is fixed in the heat preservation tank, the interior of the heating tank is of a hollow structure, and the heating tank is filled with heat conduction oil; and the steam heat exchange assembly is arranged in the heating tank, and the steam heat exchange assembly is used for heating the heat conduction oil. According to the present invention, the eleutherine americana block and the edible oil can be separated through the mesh cylinder, the eleutherine americana block is prevented from participating in the subsequent production process, the taste of the eleutherine americana noodle sauce is ensured, after the mesh cylinder is reset, the liquid seasoning and the solid spice are placed in the mesh cylinder, and the stirring shaft and the stirring assembly work so as to achieve the stirring effect; seasoning and shredded eleutherine americana in the mesh cylinder can be fully mixed into eleutherine americana oil, solid spices are left in the mesh cylinder by the mesh cylinder, and the taste of the eleutherine americana noodle sauce is further guaranteed.

The invention relates to a brewing method for a soft hairy grape red wine. In the winemaking process, the grapes are firstly destemmed, which can effectively prevent inferior tannins in the stems from entering the wine; the hairy grapes with the destemmed grapes are gently squeezed with a wine airbag press, which can prevent grape seeds from being broken and effectively prevent inferior tannins in the grape seeds from entering the wine; before skin immersion, the secondary pressing skin residue is enzymatically hydrolyzed, and the enzymatic hydrolyzing agent is composed of pectinase and beta-glucosidase, which can effectively precipitate phenolic substances, aromatic substances, minerals and the like in the peel, can effectively shorten the skin immersion time, and the brewed wine has a mellower taste; during skin immersion, the temperature and flow rate are strictly controlled, which can accelerate the dissolution of phenolic substances, aromatic substances, minerals and the like in the peel into the wine, and effectively shorten the skin immersion time.