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 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 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.