34results about How to "Pleasant aftertaste" patented technology

The invention provides full-juice fermentation liquor of original ecology hawthorns. The full-juice fermentation liquor of the original ecology hawthorns is characterized in that the ripe hawthorns are fully fermented in the mode of alternately changing the temperatures from the normal temperature to the low temperature after being crushed, and then, the filtrate of the fermented rip hawthorns isdistilled to obtain strong liquor; and the alcoholic strength of the strong liquor is 17-23 degrees (V / V). The full-juice fermentation liquor of original ecology hawthorns is prepared through the following specific steps: adding yeast into all the crushed hawthorns to be fermented at the temperature of 17-23DEG C; lowering the temperature to minus 3-0 DEG C, and maintaining the temperature for 10-15 days; rising the temperature to 17-23DEG C, and keeping the temperature for 15-20 days; repeating the previous two steps after 3-4 months from the fermentation, and separating the solid and the liquid to obtain filtrate and filter residue; and distilling the filtrate to obtain the hawthorn fermenting liquor. The liquor provided by the invention is colorless or pale yellow, and transparent. Theliquor has no suspended matters and precipitates, and has typical hawthorn flavor. The liquor provided by the invention has the advantages of flavor coordination, pure, mild and sweet taste, and favorable aftertaste. The liquor provided by the invention can be used for successfully solving the difficulty in preparing hawthorn resources into the top grade liquor, and also overcoming the old problems of low liquor yield, liquor bitterness and poor taste through a unique temperature-variable circular fermentation process.

The invention discloses a composite enzyme special for distilled spirit, which consists of cellulose, hemicellulose, beta-dextranase, diastatic enzyme, pectinase and protease. The composite enzyme special for distilled spirit has synergetic effect, and can effectively transform components such as starch, fat, protein and the like in raw materials and promote fermentation; while keeping fragrance of the distilled spirit in the fermentation process, greatly increase fragrant component content, speeds up reaction balance between alcohols, aldehydes, acids and esters, improves quality of distilled spirit, shortens fermentation period and shortens storage time. Production practices show that the composite enzyme special for distilled spirit which is used for fermenting distilled spirit improves yield and quality of distilled spirit without influencing flavor of primary wine. The composite enzyme special for distilled spirit can be applied to various distilled spirit production techniques with different conditions.

A process for brewing the light leavened spirit with refreshing fragrance features that its raw materials are more kinds of grains including sorghum grain, rice, glutinous rice, corn and buckwheat, which are respectively mixed and immersed and then steamed segmentally. Said light leavened spirit features refreshing fragrance, high contents of ethyl acetate and ethyl lactate, and agreeable taste.

The invention discloses pure sorghum distilled fen-flavor liquor, and belongs to the technical field of brewing of distilled liquor. The pure sorghum distilled fen-flavor liquor is prepared from 97-98% of non glutinous sorghum and 2-3% of glutinous sorghum through the steps of soaking, pre-distilling, water-stewing, repeated distilling, airing, saccharifying bacterium cultivation, fermenting in a tank and distilling. The physicochemical indexes of the strong liquor at 41-69 DEG, manufactured through the method, can achieve the superior standard requirement of the Yunnan distilled fen-flavor liquor (DB53 / T92-2008), the total acid content (counted by acetic acid) is not less than 0.4g / L, the total ester content (counted by acetate) is not less than 0.6g / L, and the solid content is not more than 0.4g / L.

The invention discloses a low-temperature multi-stage fermented fruit enzyme highland barley wine and a preparation method thereof and relates to the technical field of food processing. Various fruits and highland barley are taken as raw materials and respectively juiced and soaked for cooking, then the juice and the cooked highland barley are mixed according to a certain volume ratio, and the mixture is fermented by adopting the low-temperature multi-stage fermentation technology to prepare the fen-flavor type fruit enzyme highland barley wine. The low-temperature multi-stage fermented fruit enzyme highland barley wine has unique sweet and sour taste of all the fruits and the rich highland barley smell, is soft and pure in flavor, and is fragrant, enviromental friendly and healthy; the prepared wine is clear in wine liquid, refined and pure in aroma, pleasant and strongly scented, tastes sweet and cool, has a full-bodied taste and higher alcohol content, is accordant in fragrance, and has a good aftertaste and unique style; as spina date seeds and schisandra chinensis are added into the formula, the fruit enzyme highland barley wine has the additional effects of nourishing liver, quieting the heart, soothing the nerves, astringing the lung, replenishing the kidney, promoting production of body fluid and removing sweat.

The brewing process of rice white spirit with fermentation in bamboo tube disease the following steps: soaking rice in water at 70-75 deg.c for 10 hr; steaming for 20 min, maintaining at 95 deg.c via adding hot water for 10 min and re-steaming for 60 min; adding Daqu in amount of 25 % of material weight to culture saccharomycete at 40-45 deg.c; fermentation in sealed bamboo tube at 38-39 deg.c for 15-20 days; distillation, ageing, blending and packing. The present invention has raised white spirit quality and yield, and the produced white spirit has pure rice fragrance.

The invention relates to a brewing process of xiaoqu elegant white wine by using small-capacity ceramic jar fermentation. The brewing process comprises selecting grains, washing the grains, soaking, cooking, spreading and airing, mixing with yeast, saccharifying, fermenting and distilling steps; and the brewing process is characterized by adding yeast-mixed and saccharified fermented grains to a ceramic jar, pottery jar or porcelain jar, uniformly compacting, adding water the amount of which is 90-120% the weight of the fermented grains, sealing and fermenting, adjusting the ambient temperature to guarantee that the internal temperature of the fermentation jar reaches 38-40 DEG C in winter and spring and 33-36 DEG C in summer and autumn within 72 hours, maintaining the ambient temperatureat 24-26 DEG C after the fermented grains is added to the jar for 90-120 hours, and after the fermentation is carried out for 6-8 days or the residual sugar in the fermented grains is approximate to zero, pouring the fermented grains into a retort pot for distilling. In the brewing process provided by the invention, a small-capacity ceramic jar is used as a fermentation container, thereby facilitating cleaning and disinfection, improving wine quality and taste and improving wine yield; and the white wine brewed by the brewing process provided by the invention has elegant and pure flavor as well as mellow, sweet and refreshing taste, and is gentle, natural, harmonious and joyful.

The invention discloses a truffle wine producing process which comprises the following steps: A: preparing truffle mother liquor, namely immersing truffle with water after crushing the truffle, and obtaining the truffle mother liquor after extraction; extracting for 12-16 hours at temperature of 45-55 DEG C according to a material-liquid ratio (mass ratio between the truffle and the water) of 1:4-1:6, filtering and concentrating the extracting solution till the ratio between truffle mass and truffle mother liquor volume is 1:1; and B: blending the truffle wine, namely mixing the truffle mother liquor, tartary buckwheat wine (alcohol content of 60%vol) and water according to a ratio of 10-20%:63-87%:3-7% (volume ratio), and then carrying out filtration. The truffle wine produced by the process is clear and transparent, does not have suspended substances, overflows fungus fragrance and has the special fragrance of the truffle wine; from the nutrient angle, the truffle wine is rich in total amino acid and polysaccharide, contains special effective components of the truffle and has an appropriate nutrient ratio; in addition, the truffle wine organically combines the effective components of the truffle with common wines, and has special nutrients and particular flavor.

The invention discloses a Chuanminshen violaceum-ginseng wine and a preparation method thereof, belonging to the technical field of wine making and solving the problems of poorer moth feel of white wine and stimulation to the esophagus and the stomach in the prior art. The Chuanminshen violaceum and ginseng wine is characterized by comprising the components in parts by weight of 200-240 parts of Chuanminshen violaceum, 4-6 parts of ginseng, 25-35 parts of fagopyrum tararicum, 5-7 parts of broomcorn, 4-6 parts of wheat and 7-9 parts of corn. The invention also provides a preparation method of the Chuanminshen violaceum and ginseng wine. The Chuanminshen violaceum-ginseng wine disclosed by the invention has the advantages of special aroma, excellent mouth feel and no irritation to the esophagus and the stomach, and is a healthy white wine.