57results about How to "Moderate alcohol" patented technology

The invention discloses glutinous rice wine and a preparation method thereof. The glutinous rice wine is prepared according to the following steps: 1) soaking glutinous rice into water, steaming or cooking and cooling to 25 to 28 DEG C to obtain cooked glutinous rice; 2) adding a fermenting agent in an amount which is 0.1 to 1 percent of the weight of the glutinous rice into the cooked glutinous rice, saccharifying, adding water in an amount which is 2 to 5 times that of the cooked glutinous rice, and fermenting to obtain fermented wine, wherein the saccharification temperature and the fermentation temperature are 25 to 28 DEG C, the saccharification time is 24 to 48 hours and the fermentation time is 48 to 72 hours; 3) centrifugally separating the fermented wine and taking the clear liquid to obtain the wine sample; 4) adding white spirit in an amount which is 15 to 25 percent of the weight of the glutinous rice and white sugar or crystal sugar in an amount which is 5 to 15 percent of the weight of the glutinous rice into the wine sample, sterilizing and ageing to obtain aged wine; and 5) filtering the aged wine by using a microporous filter and filling to obtain the product, wherein the fermenting agent consists of 10 to 20 weight percent of yeast and 80 to 90 weight percent of Q303 rhizopus. According to the preparation process, mixed fermenting agent and various impurity-removing methods are adopted, so the saccharification time can be shortened. The prepared glutinous rice wine is transparent and plump, and has mellow mouthfeel, moderate sweetness and special flavor of glutinous rice.

The invention relates to tea beer in the field of food beverage and a brewing method thereof. Tea, hop, white granulated sugar and other auxiliary materials are fermented through beer yeast and are brewed into the prior beer according with the standard published by China. The method for brewing the tea beer comprises the following steps: firstly, the hop and a leaching liquor are extracted and prepared; secondly, the white granulated sugar and other auxiliary materials are added into the leaching liquor to prepare fermenting solution, and the beer yeast is adopted to ferment at low temperature; thirdly, CO2 is stored at low temperature to be saturated, and the tea beer is obtained through the brewing techniques such as bulking and sterilizing techniques. The effective constituents in the hop and the tea are extracted in the leaching process of the hop, the main fermenting process and the post fermenting process; and the tea or tea product with the concentration of between 0.20 and 1.0 percent (W/V) is added after the extracting process, wherein the content of tea polyphenol is within the range of between 200 and 1, 000mg/L, and the degree of alcohol is appropriate. The medium and low grade tea can be refined, the exploration application and the designed brewing technique are reasonable, the brewing method is feasible, the operation is easy and the market prospect is good.

The invention discloses a preparation method of sweet wine and a beverage prepared from the sweet wine. The preparation method of the sweet wine comprises the following steps: soaking glutinous rice, steaming the rice, performing rice-sprinkling, mixing, fermenting, filtering and sterilizing. During the mixing, aloe juice with 15-25% of the weight of the dried glutinous rice is added, so that mixed bacteria in a brewing process are effectively inhibited and unique aloe faint scent is added for the sweet wine. The beverage is prepared by adding sucrose and citric acid into the prepared sweet wine to mix, wherein the beverage has a sugar degree of 11-13, an alcohol degree of 3-5, and a pH value of 4.0-5.0; and the prepared beverage has glutinous rice fermented scent and aloe faint scent, and is appropriate in sour and sweetness, appropriate in alcohol degree, and good in mouthfeel.

The invention relates to cantaloupe sweet wine and a production method thereof and belongs to the technical field of fruit wine brewing and processing. The cantaloupe sweet wine is prepared by dividing fruit juice obtained by squeezing cantaloupes into two parts; carrying out clarification treatment on one part so as to obtain cantaloupe fruit juice; adding a yeast into the other part so as to obtain cantaloupe fermented wine; adding a yeast into fruit residues obtained after cantaloupes are squeezed so as to ferment the fruit residues, and after fermenting is completed, distilling the obtained object so as to obtain cantaloupe distilled liquor; and mixing the cantaloupe fermented wine, the cantaloupe fruit juice and the cantaloupe distilled liquor, so that the cantaloupe sweet wine is obtained; and the alcoholic strength of the obtained cantaloupe sweet wine is 16-20 degrees. After the cantaloupe distilled liquor prepared by using fruit residues and the cantaloupe fruit juice are cooperated, raw materials can be used fully and rationally, and the tart and putrid tastes in the cantaloupe fermented wine (prepared by fermenting cantaloupe fruit juice) can be effectively improved, so that the biological stability of the cantaloupe fermented wine can be improved, the quality guarantee period of the cantaloupe fermented wine can be prolonged, and therefore, the problem that the color of the cantaloupe fermented wine is easily browned can be solved.

The present invention relates to a wine production process, especially relates to the production process of huadiao liquor with little sugar, the production process is: after soaking rice in the rice, steams rice, puts into the cylinder and ferments, the pot raises the unfiltered wine, after presseing out the liquor, lowers degree, adds the yeast, and blends after second fermentation blends and flavors, then filters, fries the liquor, then melts in jars, after attracting the liquor then filters, after the canning sterilization then pastes the sign, the packing goes into storage for the end product. This invention fermentation is complete, greatly reduced sugar and soaks output soaking, and adapted drink to the diabetes patient and the obese crowd, simultaneously reduces precipitation quantity, and lengthened the goods time.

The invention belongs to the technical field of food and specifically relates to a cider brewing technology. The invention provides a cider with fresh apples as a raw material, wherein the cider has a good taste and is rich in nutrients. The technological steps of the invention comprise: crushing and squeezing; standing for clarification; alcoholic fermentation; malic acid-lactic acid fermentation; and ageing and clarification.

The invention discloses a preparation method of compound fermented and brewed rhizoma polygonati and glutinous rice yellow wine. The preparation method comprises the following steps: a, standby application of rhizoma polygonati: washing fresh rhizoma polygonati clean, removing root, kneading soft, steaming and drying nine times and smashing for standby application; b, first fermentation: obtaining soaked rice through glutinous rice under a water environment, then making into steamed rice, mixing the steamed rice with a part of rhizoma polygonati obtained in the step a to obtain flattened rice and adding distiller's yeast into the flattened rice to ferment; c, second fermentation: performing second fermentation on a product obtained in the first fermentation of the step b and residual rhizoma polygonati obtained in the step a under the water environment; d, finished product: squeezing a product obtained in the second fermentation in the step c, then sequentially boiling wine, later storing and filtering, then bottling and sterilizing and finally obtaining the finished product of the rhizoma polygonati and glutinous rice yellow wine. Combined with a traditional yellow rice brewing technology, the invention provides the wide and effective preparation method of the rhizoma polygonati and glutinous rice yellow wine. The product of the rhizoma polygonati and glutinous rice yellow wine prepared in the preparation method disclosed by the invention has the effects of tonifying qi, tonifying kidney, strengthening bones and muscles, resisting fatigue, reducing blood sugar and the like and has significance in improving human health.

Health-care medicinal liquor for ameliorating rheumatic arthritis and a method for preparing the same belong to the technical field of the health-care medicinal liquor production. The health-care medicinal liquor comprises the following components by weight percentage: 20-40% of traditional Chinese medicine liquid, 25-38% of euryale ferox powder, 20-35% of coix seed powder and 5-13% of microzyme. The health-care medicinal liquor for ameliorating rheumatic arthritis and the method for preparing the same are characterized in that a plurality of Chinese medicinal herbs capable of relieving arthralgia, promoting blood circulation to remove blood stasis, diminishing inflammation and clearing damp are taken as active ingredients, and then fermented with the euryale ferox, the coix seed and the microzyme all having a good dietary therapy effect; the obtained health-care medicinal liquor has the effects of boosting immunity, diminishing inflammation and relieving pain, promoting blood circulation to remove blood stasis, improving microcirculation and the like, and has a special effect on the rheumatic arthritis. Besides, the method for preparing the health-care medicinal liquor is simple and convenient, low in cost of raw materials, natural without any toxic and side effects, and bright red in color and moderate in alcoholic strength, thereby being suitable for daily drinking by patients suffering from the rheumatic arthritis for health care.

The invention belongs to the technical field of fruit wine production and particularly relates to a brewing method of high-aroma strawberry fruit wine. The brewing method specifically includes: evenly spraying a layer of lactose pediococcus liquid to the surfaces of strawberries to perform fermentation, sufficient grinding and juicing, filtering to obtain strawberry juice, adding pectinase for enzymatic hydrolysis, standing for one night, siphoning to obtain clear liquid, inoculating mixed fermentation powder into the clear liquid, fermenting, performing sufficient high-temperature sterilization after the fermentation, inoculating candida tropicalis into the strawberry juice to perform fermentation, centrifuging fermentation liquor, clarifying, removing precipitation, and performing sterile filtration to obtain the strawberry fruit wine. The brewing method has the advantages that the method is simple, the strawberry fruit wine does not need long-term aging to achieve certain alcoholic strength and increase mellowness, the brewing time of the strawberry fruit wine is shortened evidently, and the brewed strawberry fruit wine is high in aroma, sweet and sour, palatable, and free of bitter taste.

The invention discloses a preparation method of fruity fermented glutinous rice. The method comprises the following steps of (1) thoroughly cleaning glutinous rice, soaking the cleaned glutinous rice at room temperature until the soaked glutinous rice granules can become powder after being clutched by fingers, then fishing out the soaked glutinous rice, and slowly sprinkling the fished glutinous rice with clean water; (2) performing cooking treatment on substances obtained in the step (1) for 10-20 minutes, and then sprinkling the cooked substances with bacteria-free cold water so as to reduce the temperature to 30-35 DEG C, wherein when the substances are sprinkled, preferably rice does not generate agglomerates; (3) taking fruits for making fruit juice, and then performing filtration and sterilization treatment, wherein the fruits comprise one kind of apples and grapes; and (4) mixing the substances obtained in the step (2) with liqueur koji according to the mass ratio of the substances to the liqueur koji being 100: 0.1, then adding the fruit juice obtained in the step (3), wherein the addition amount of the fruit juice is 12-25% in volume mass of the quantity of the substances obtained in the step (2), and then performing fermentation for 24-48 hours at 28 DEG C so as to obtain finished products. The invention further discloses the fruity fermented glutinous rice prepared by the method. The invention further discloses the fruity fermented glutinous rice which can be brewed and the preparation method of the fruity fermented glutinous rice.

The invention discloses a fruit wine prepared from fruit peel. The fruit wine solves the problem that the prior art cannot fully utilizes fruit peel. The fruit wine is prepared from 10 to 20 parts byweight of orange peel, 5 to 15 parts by weight of grapefruit peel, 1 to 4 parts by weight of lemon, 1 to 8 parts by weight of mint leaves, and 2000 to 6000 parts by weight of rice wine. The fruit wineprepared from fruit peel has a good taste and appropriate alcoholic strength, is rich in vitamins, contains volatile oil, is conducive to human health, utilizes fruit peel as a raw material, fully utilizes resources, reduces a production cost and promotes the environmental protection.

The invention discloses black tea wine and a preparation method thereof. The black tea wine is prepared from, by weight, 5% to 15% of black tea leaves, 15% to 20% of sugar, 0.2% to 0.6% of tea polyphenol, 15% to 50% of distilled liquor ethyl alcohol and the balance purified water. The black tea wine is rich in nutrition, rich in black tea extract and tea polyphenol and beneficial to human health,the preparation method is simple, and the black tea wine is clear in wine body, delicate and fragrant in taste and long in aftertaste. The wine prepared from the black tea leaves has the style of wineand also has the flavor and healthcare function of tea. The black tea wine is moderate in alcoholic strength and good in taste, contains rich tea polyphenol, amino acid, tea polysaccharide and othermatter, is a drink good in color, fragrance and taste and has the effects of nourishing skin, delaying aging and the like.

The invention discloses industrial fruit wine type kudzu vine root wine and a preparation method thereof, and belongs to the field of deep processing of agricultural and sideline products. The normal juice of kudzu vine roots is adopted as a raw material, after the pH value of the normal juice of the kudzu vine roots is adjusted with citric acid, and the mixture is inoculated with wine yeast according to a certain amount for main fermentation; after main fermentation is finished, supernate is transferred into an another fermentation flask to be sealed for after fermentation; after after fermentation is finished, clarification treatment is carried out, and the kudzu vine root raw wine is obtained. According to the method, the kudzu vine roots are fully utilized, the active ingredients of the kudzu vine roots are effectively reserved, and the prepared kudzu vine root wine is moderate in alcohol content and mild in taste. The product is rich and can be supplied to different consumption crowds.

The invention discloses strawberry wine and a preparation method thereof. The preparation method is characterized by comprising the following steps: (1) mixing strawberries, rice dregs, glutinous rice and honey, and fermenting in an aerobic environment for 20 days; and (2) sealing and fermenting a material obtained from the step (1) in an anaerobic environment for 30 days.

The invention discloses health wine for tonifying yang and a preparation method thereof. By adopting the technology of pharmaceutical preparation, the wine base is blended, flavor blended and seasoned, the fleece-flower root health wine for tonifying yang in the invention is characterized by integrated wine body, moderate alcohol content, dark brownish red and clarified wine color, mellow, mild and fragrant flavor and long aftertaste, without going to the head after drunk. Being added with microelement zinc, the health wine can have more obvious, mild and lasting effect. After being proved by more than 300 cases, the wine has such good effect according to the unanimous responses: 75% of people who drink the wine for one or two days can obtain the effect on enhancing sexual function and improving anti-fatigue capacity of the body. As the wine has the functions of invigorating the kidney and strengthening the yang, nourishing the liver and replenishing essence, strengthening the spleen and stomach, expelling wind and removing dampness and prolonging the life, the regular drinking of the wine can replenish essence and strengthen the yang, enhance the qi and blood function of the human body and activate the life vigor, thus fundamentally conditioning the functions of viscera, improving sexual functions and the sexual life quality of the middle-aged and old men.

The invention relates to a malt and corn wine preparing method, and belongs to the agricultural product processing wine-brewing technology. Malt and corns are used as main raw materials, the technicalprocess mainly includes malt and corn impurity removing, soaking, uniform mixing, stewing and cooling, natural creeping oxalis distiller's yeast is added, and the mixture is stirred uniformly, fermented, distilled and stored. The malt and corn wine brewed through the technology is soft, fragrant, sweet, mellow, tasty and refreshing, has prominent unique flavor and moderate alcoholic strength, issuitable for public taste, and neither cause dizziness or headache nor stimulates the throat when people drink.