34results about How to "Pleasant aftertaste" patented technology

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 motherliquor, 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 present invention provides a novel Pichia kluyveri strain (CCTCC NO: M 2015626) and the method of using this new strain to produce fermented nonalcoholic red bayberry juice. The method comprises incubating Pichia kluyveri CCTCC NO: M 2015626 with red bayberry juice in a fermentation process to make the fermented nonalcoholic juice, which includes an aerobic, anaerobic and a low temperature fermentation. The fermented bayberry juice of the present invention has bright color, low alcohol content (<0.5%) and high nutritional values. It maintains the characteristic fruity flavor of red bayberries with added mellow taste and aroma from the fermentation.

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.

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.

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 invention discloses a fermentation type morchella health care wine preparation technology, comprising the process of morchella mycelia-ultrasonic crushing-distilled water allocation-sugar and acid adjustment-pasteurization - inoculation-fermentation-morchella health care base liquor-low temperature aging-filtering-morchella health care wine; the fermentation type morchella health care wine preparation technology is simple, easy, and low in cost, and the prepared health care wine is good both in color and flavor.

Heavy-fragrant-type nine-delicate liquor. The invention relates to liquor having health-caring effect on human body and mainly solves a problem of a poor health-caring effect on human body of liquor in the prior art. The liquor is prepared with following main materials comprising: sorghum, wheat, rice, corn, pea; following herbal Chinese medicines including: ginseng, pilose antler, cordyceps militaris, fructus lycii and schisandra chinensis; and following fruits including: apples, nanguo pears, hawthorns and jujubes. The liquor is prepared through following steps: 1) adding 450 kg of rice hull and 750 kg water to following crushed raw materials: 540 kg of the sorghum, 90 kg of wheat, 75 kg of rice, 105 kg of corn, 45 kg of pea, and stirring the mixed raw materials for moistening the raw materials; 2) steam-boiling the mixed raw materials, adding 270 kg of distiller yeast and 3 kg of liquor yeast; 3) adding following rinsed, dried and crushed components: 4.5 kg of the ginseng, 4 kg of the pilose antler, 4.5 kg of the cordyceps militaris, 3 kg of fructus lycii, 4.5 kg of schisandra chinensis, and 7.5 kg of the apples, 7.5 kg of the nanguo pears, 6 kg of the hawthorns and 7.5 kg of the jujubes; 4) performing fermentation; and 5) distilling the liquor on a steamer, blending the liquor and performing association. The liquor has the health-caring effects on human body.

The invention provides a method for preparing a rose extract for cigarette by immobilized saccharomycetes. The method comprises the following steps: (1) adding water into rose, repeatedly performing microwave extraction and mixing extracting solutions, thereby acquiring a rose extract A; (2) inoculating saccharomycetes into a bouillon culture medium, culturing and centrifuging, rose acquiring wet thallus, adding the wet thallus into a mixed solution of polyvinyl alcohol and sodium alga acid, and cross-linking with a saturated boric acid solution containing CaCl2 and a saturated Na2SO4 solution, thereby acquiring immobilized lactobacillus beads; (3) mixing the rose extract A with the immobilized lactobacillus beads and then fermenting, filtering so as to acquire clear fermentation liquor, and performing freeze drying, alcohol precipitation, filtering, concentration and molecular distillation in turn, thereby acquiring a light component, namely the rose extract. The rose extract added into cigarette has rich cigarette flavor, more obvious sweet fragrance and cigarette flavor and better cigarette flavor inducing property.

The invention belongs to the technical field of liquor production and particularly relates to a Fuya flavor liquor fermentation pit. The Fuya flavor liquor fermentation pit is surrounded by a pit walland a pit bottom; the side wall of the lower portion of the pit wall is provided with Fuya flavor artificial pit mud with the thickness of 8-12 cm; the side wall of the upper portion of the pit wallis a brick wall, and an anti-seepage layer is poured in the middle of the brick wall; the lower bottom portion of the pit bottom is soil, a tamped and non-seeping pottery clay cushion layer of 8-12 cmis laid on the pit bottom, and the Fuya flavor artificial pit mud of 13-17 cm is laid on the pottery clay cushion layer. The pit provided by the invention has the beneficial effects that a high-quality reproduction and living environment is provided for the bottom fermentation microorganism; compared with the strong-flavor pit, the upper brick pit wall of the pit of the invention produces flavorsubstances different from the strong flavor, and the flavor substances are enriched; and the liquor produced by the Fuya flavor liquor fermentation pit is colorless, transparent, elegant in the Fuya flavor, soft, fine, full, smooth in aftertaste and unique in style.

The invention belongs to the technical field of baijiu production, and particularly relates to a production method of fougere-flavor liquor. The method disclosed by the invention comprises three mainsteps of solid-state fermentation liquor brewing, base liquor treatment, and blending. The method is characterized in that: Zaopei is fermented in a fougere cellar, Mianzao is used as Diuzao, and Diuzao is used as the next round of Mianzao; and grains are added into middle first vinasse, middle second vinasse and bottom vinasse, stirring is performed, a steamer is filled with obtained mixture, wine steaming, grain steaming, water measuring, spreading, airing, yeast adding (mixing multiple yeasts), stacking, second-time yeast adding and cellaring are carried out, obtained material is used as the next round of Mianzao, and continuous fermentation is carried out. In the production process, fermented grains in one cellar are always fermented in an accumulation area, the cellar to be distilledon the same day is opened, clean fermented grains are discharged, and the fermented grains in the accumulation area are subjected to the second-time yeast adding and fermented in a cellar, so that thecellar opening time after the cellar is opened is shortened. Due to the diversity of the yeasts, a special style of yeast wine is formed by the special fermentation cellar and the special second-timeyeast adding process.

The invention discloses a preparation method of hami melon solid-state fermented wine, belonging to the field of an alcoholic drink product. The hami melon wine is characterized by comprising the following active ingredients in parts by weight: 220-260 parts of hami melon, 20-40 parts of wolfberry, 5-15 parts of safflower, 60-85 parts of sorghum bicolor, and 80-100 parts of tartary buckwheat. The hami melon wine not only has the same alcoholic strength as that of the common spirits, but also basically has no sugar, and the nutritional ingredients and excellent mouth feeling of the hami melon wine can be better reflected.

The invention provides a method for preparing an arabian jasmine flower extract for cigarette by immobilized saccharomycetes. The method comprises the following steps: (1) adding water into arabian jasmine flower, repeatedly performing microwave extraction and mixing extracting solutions, thereby acquiring an arabian jasmine flower extract A; (2) inoculating saccharomycetes into a bouillon culture medium, culturing and centrifuging, thereby acquiring wet thallus, adding the wet thallus into a mixed solution of polyvinyl alcohol and sodium alga acid, and cross-linking with a saturated boric acid solution containing CaCl2 and a saturated Na2SO4 solution, thereby acquiring immobilized lactobacillus beads; (3) mixing the arabian jasmine flower extract A with the immobilized lactobacillus beads and then fermenting, filtering so as to acquire clear fermentation liquor, and performing freeze drying, alcohol precipitation, filtering, concentration and molecular distillation in turn, thereby acquiring a light component, namely the arabian jasmine flower extract. The arabian jasmine flower extract added into cigarette has the functions of enriching cigarette flavor, increasing the characteristic arabian jasmine flower fragrance and achieving more obvious sweet fragrance and better cigarette flavor inducing property.

Provided are beverages suitable for the way of drinking in small quantities over a prolonged period in order to alleviate the dryness of the mouth. The osmotic pressure of the beverages is adjusted to lie within a specified range and the makeup of saccharides in the beverages is also adjusted.

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 preparation method of wine through compounding of Elaeagnus angustifolia and Pinot Noir grapes. The preparation method includes the following steps: collecting grape fruit, performing sorting, removing stalks, performing crushing and dipping, separating peel residues, adding Elaeagnus angustifolia for introduction of yeasts, performing fermentation, filtration and ageing,and performing bottling. After aging is performed on the Elaeagnus angustifolia-Pinot Noir grape compounded wine for 30 days in the wine-making process, the alcohol content is 11.0-11.5%, the residual sugar is 3.65-6.80 g/L, the total acid is 6.0-6.5 g/L, and requirements of relevant national standards can be met by the microbial indicators; according to the Elaeagnus angustifolia-Pinot Noir grape compounded wine which is produced by using the process, not only can the sour obscure taste of single wine be reduced, but also the fruity and flower fragrance can be more harmonious, so that the wine is transparent and shiny, and has mellow taste, thick alcoholic fragrance and pleasant aftertaste.