60results about How to "No suspended matter" patented technology

The present invention discloses vinegar making process, in which rice, sodium carbonate, salt, calcium chloride, alpha-amylase, sugar, saccharifying enzyme, yeast, water and rice hull or wheat bran in certain weight proportion are used as material. The made vinegar is brown, bight, fragrant, mildly sour and slightly sweet, and has total acid amount account with acetic acid not less than 4.0 g each 100 ml.

The invention discloses a multi-grain fen-flavor liquor and a preparation method thereof and belongs to the technical field of wine brewing. The problem that fen-flavor Xiaoqu wine is not enough in flavor and mellowest taste in the prior art is solved. The multi-grain fen-flavor liquor consists of the following components in parts by weight: 65-75 percent of tartary buckwheat, 1-10 percent of rice, 2-12 percent of sticky rice, 3-13 percent of sorghum, 1-10 percent of corn, 1-8 percent of pea and 1-7 percent of lima bean. The invention also provides a method for preparing the multi-grain fen-flavor liquor. The liquor is brewed by seven grains, so that the liquor is high in content of ethyl acetate and ethyl lactate, extremely low in fusel oil content, strong in fen-flavor and excellent in mellowest taste.

This invention relates to a production technology of waxberry aquavit including: selecting and cleaning fresh waxberries, squeezing the fruits to juice, controlling the temperature for biology ferment, rough distillation, fine distillation, storage and aged brewing, preparing it, filtering and freezing and filling them into bottles and checking.

The invention discloses a method for producing a fermented product of debitterized honey pomelos. A honey pomelo pulp raw material is washed and disinfected, and is debitterized under thermal insulation for 2 to 4 hours at a temperature of between 55 and 66 DEG C by soy milk with the weight ratio of between 1 to 2 and 3, the debitterized honey pomelo pulp is pulped by adding enzyme and is enzymolyzed by heating to obtain juice of the enzymolyzed and debitterized honey pomelo, the juice of the enzymolyzed and debitterized honey pomelo is sterilized; the sugar and acid degree of the enzymolyzed and debitterized honey pomelo is adjusted; and zymogen is added into the enzymolyzed and debitterized honey pomelo for fermentation to obtain a semi-finished product of the fermented product of the debitterized honey pomelos; and the semi-finished product is put into a tank for aging and afterripening to obtain a finished product. When alcohol active dry microzyme is added for fermentation, debitterized honey pomelo wine is obtained; and when acetic acid bacteria is inoculated for fermentation after the alcohol active dry microzyme is added for fermentation, debitterized honey pomelo vinegar is obtained. The method utilizes phytoenzyme contained in the soy milk to effectively reduce the content of bitter principle-naringin in the honey pomelo pulp raw material, and the measurement shows that the contents of naringin are low in the honey pomelo pulp raw material after the debitterization and the fermented products of the debitterized honey pomelos prepared by the honey pomelo pulp raw material. The debitterized honey pomelo wine produced by the method has natural colour and luster and fragrance of honey pomelos, and the produced debitterized honey pomelo vinegar is clear and transparent, and has the fragrance of vinegar and honey pomelos.

The invention relates to a method for preparing sweet potato yellow wine containing anthocyanidin, which comprises the following steps of: crushing purple sweet potatoes into particles, adding water, adjusting the acidity by using citric acid, digesting the purple sweet potatoes at high temperature, and adding a saccharifying and fermenting agent to saccharify and ferment the purple sweet potatoes for 45-50 h to obtain fermented purple sweet potatoes, adding water and uniformly mixing the fermented purple sweet potatoes with water; adding rice liquor to ferment the mixture in a sealed way after fermentation; and squeezing, clarifying, decocting and filling the wine mash fermented in a sealed way to obtain the sweet potato yellow wine containing anthocyanidin. The method has simple process, the purple sweet potatoes are used as a main raw material, the obtained sweet potato yellow wine effectively preserves the nutritional and functional ingredients of the purple sweet potatoes, has bright red and transparent color, elegant wine aroma, soft and smooth taste, proper sourness and sweetness and typical flavor of potato wine, does not contain suspended matter and is free from extraneous odor, and the value of agricultural and sideline products is increased.

The invention discloses a sticky-rice-flavor-type liqueur brewing method, and aims to provide a brewing method for a sticky-rice-flavor-type liqueur mainly prepared from ethyl lactate, ethyl acetate and ethyl hexanoate. The sticky-rice-flavor-type liqueur brewing method technically comprises the following steps in sequence: 1) weighing raw materials and auxiliary materials; 2) steaming sticky rice; 3) scattering yeast; 4) saccharifying the raw and auxiliary materials; 5) ageing and fermenting the saccharified raw and auxiliary materials; 6) distilling the resultant; and blending and preparingthe sticky-rice-flavor-type liqueur, wherein in the step one, raw and auxiliary materials are weighed, and the sticky rice, the bran yeast and the high temperature yeast are weighed in a weight ratioof 95:(1.8-2.2):(2.8-3.2). The sticky-rice-flavor-type liqueur brewing method disclosed by the invention belongs to the technical field of liqueur brewing.

The invention belongs to the field of preparation of daqu liquor, and in particular relates to a method for preparing blending liquid by utilizing yellow water, and an application of the blending liquid. The method comprises the following steps: adding a suitable amount of attapulgite into fresh yellow water, stirring under room temperature for 4-8 h, standing, clarifying, centrifuging, intercepting filter residues, and taking the clear liquid, thus obtaining first-grade clear liquid; carrying out microfiltration on the first-grade clear liquid by adopting a 0.2 Mu m inorganic ceramic membrane for removing the residual attapulgite particles, intercepting filter residues, and taking the clear liquid, thus obtaining second-grade clear liquid; and carrying out nanofiltration on the second-grade clear liquid by adopting an organic membrane with the molecular cut off being 300, intercepting filter residues, and taking the clear liquid, and thus obtaining the colorless and transparent blending liquid. The method is simple, convenient and effectively; the attapulgite is mainly used for absorbing macromolecular impurities, the colloid property of yellow water is destroyed, the viscosity is reduced, the blockage for the membrane during the follow-up membrane filtration processes is alleviated, the clarified yellow water is rapidly decolored and concentrated by utilizing the microfiltration using the inorganic ceramic membrane and the nanofiltration using the organic membrane, and finally the colorless and transparent blending liquid with special flavor is obtained.

Natural red date vinegar is disclosed. The natural red date vinegar comprises following raw materials by weight: 1-6 parts of red date vinegar normal juice, 3-10 parts of white granulated sugar, 3-8 parts of honey, and 0-0.15 part of a food additive. The natural red date vinegar is characterized in that: the natural red date vinegar normal juice is prepared by alcoholic fermentation and acetic fermentation, wherein SO2 is fed into red date primary pulp for pretreatment, and after enzymolysis is performed by utilization of pectinase, the alcoholic fermentation and the acetic fermentation are performed.

The invention relates to distilled prepared wine-gin flzz with foreign wine DRY or GIN (dry gin) flavor characteristics, which is characterized in that juniper fruits serving as wild resources in China are used as main fragrance sources, and aroma and flavor-producing Chinese herbal medicine and the like are used as auxiliary fragrance sources. The gin flzz is prepared by using superior edible alcohol as wine bases through pretreatment, impregnation distillation, flavoring blending and storage filtering. The distilled prepared wine-gin flzz with foreign wine DRY or GIN (dry gin) flavor characteristics has the advantage of no methanol or fusel oil checking is obtained.

The invention discloses a soda water beverage. Each 1000 L of the soda water beverage comprises, by weight, 0.10-0.20 kg of sodium bicarbonate, 0.2-0.4 kg of citric acid, 0.10-0.20 kg of vitamin C, 0.01-0.02 kg of sucralose and 8-20 kg of calamansi juice. The soda water has long shelf life and abundant nutrients, and satisfies demands of common people, and has great advantages on improving body immunity and enhancing body physique.

This invention discloses a blueberry grape wine, which is produced from natural blueberry. The wine has fruit and wine fragrance, and good taste. The wibe cab supplement multiple vitamins and trace elements for human bodies, thus can improve immunity and fitness. The wine has obvious preventative and healthcare functions on neurasthenia, cardiovascular diseases, and renal failure.

The invention discloses Maotai flavor type mixed liquor and a preparation method thereof. The preparation method comprises the following steps: by taking sorghum as a liquor-making raw material and selecting wheat koji, sequentially feeding twice, performing repeated digestion, airing, koji mixing and accumulation for nine times, putting into a cellar for fermentation for eight times, taking the liquor for seven times, and independently depositing the obtained seven rounds of the liquor; further blending the liquor from the third round to the seventh round to obtain 20-40vol% Maotai flavor type base liquor, and further storing for above two years; adding medicinal materials into the Maotai flavor type base liquor which is stored for above two years to obtain a crude product; sequentially storing and filtering the crude product to obtain the Maotai flavor type mixed liquor. The Maotai flavor type mixed liquor disclosed by the invention provides a new flavor choice for consumers, solves the problem of single flavor of the existing mixed liquor and is considered to have the characteristics of elegant and strong fragrance, slight Maotai flavor, strong taste, small irritation, good palatability, shinning and bright color, no precipitate and no suspended matters by strict tasting tests of national and provincial tasting committees.

The invention discloses a processing method of a banana wine. The method includes the following steps: cleaning banana, peeling, slicing, protecting color, juicing, treating with pectinase, centrifuging and separating, adjusting the components, inoculating yeast, conducting primary fermentation, primary fermentation after fermentation, ageing, filtering, bottling, sterilizing and obtaining a finished product. The method uses bananas as raw materials for brewing banana wine, which has pale yellow, clear and transparent color, luster, and no suspended solids or sediment; the banana wine has evident banana aroma and bouquet, rich mellow, harmonious aroma, pure taste, full and mellow body, sour-sweet taste and unique style. The wine with unique style is rich in nutrients, protein and a variety of amino acids and minerals, and is in line with the development direction of domestic and international low alcohol fruit juice wine. At the same time, the development of banana wine opens a new way for deep processing of local agricultural and sideline products, not only solves the issue of sales of banana, but also can increase the added values, and promote economic and social development.

The invention relates to populus diversifoli schrenk alkaline soda water. The populus diversifoli schrenk alkaline soda water has the advantages that after a populus diversifoli schrenk alkaline extracting solution is added into pure water, two or three of citric acid, honey and peppermint essence are added, so as to prepare the populus diversifoli schrenk alkaline soda water with various tastes;the natural populus diversifoli schrenk alkaline extracting solution is used for replacing the added sodium bicarbonate, trace elements, vitamins and the like in the traditional soda water, so that the nutrient quality of the soda water is improved; the thirst is relieved, the acid and alkaline degree in the human body is balanced, the poor digestion and constipation are relieved, the effects of beautifying and nourishing face are realized, the uric acid is favorably excreted, and then the function of preventing and controlling hyperuricemia or gout is realized; the problems of single mouth feel and lack of nutrients in the soda water are effectively relieved, the consumption tendency of people is met, and the nutritional matters required by the human body are supplemented; the technologyis simple, and the nutritional matters are further remained.

The invention relates to the technical field of wine brewing and especially relates to a brewing technology for compound brandy. The brewing technology comprises the following steps: treating tartarybuckwheat, treating passion fruits, treating black brin, fermenting, distilling for the first time, standing, distilling for the second time, ageing, blending and filling. Through the special treatment for the raw materials and the suitable raw material ratio and brewing technology, the compound brandy brewed according to the technology looks clear, bright and transparent, is free from suspensionand sediment, is strong in fragrance and is proper in mixed fruit fragrance and wine fragrance; the content of total acids is as high as 0.233g/L; the total ester is as high as 0.258g/L; the maximal tannin content is as high as 621mg/L; and the total phenol is as high as 578mg/L.