43results about How to "Pure bouquet" patented technology

The invention discloses a method for preparing mead with a fruit flavor. In the method, honey is used as a raw material, and the mead is prepared by two times of fermentation of flavor-producing yeasts, namely primary fermentation for producing wine and secondary fermentation for generating flavor. The alcohol volume of the mead prepared by the method is 6 to 6.5 percent and the reducing sugar concentration in the mead is 60 to 65g/L. The mead does not contain cane sugar, artificial essence, pigment and preservative. The mead tastes pure, slightly sweet and fresh and does not taste bitter. The mead has a pure banana flavor and wine fragrance and contains 17 amino acids and various vitamins. The mead is pure mead brewed wine with a fruit flavor. The result of a test performed on the product prepared by the method according to B2758-2005 brewed wine sanitation standards shows that the mead meets the requirements of national brewed wine sanitation standards in total sulfur dioxide (SO2) content, lead content, total number of bacterial colonies, number of coliform colonies, number of enteropathogenic bacteria and the like. The mead can be drunk and satisfies the demands of people for low-alcohol-volume nutritive wine.

The invention relates to a biology fermentation brewing technology, in particular to a health wine brewed by fermentation of coix seed, coix stalk and coix root. The coix seed wine is brewed by fermentation of the following raw material components by weight percent: 10-40% of coix seed, 40-70% of sticky rice, 2.5-20% of coix seed stalk powder, 2.5-20% of coix seed root powder, 5-10% of thin rice bran and 0.5-2.0% of distillery yeast; and the total weight of all the raw material components is 100%. The coix seed wine brewed by the invention has pure aroma and has the efficacies of removing wind-dampness, tonifying spleen and stomach, clearing away the lung-heat, increasing appetite, treating cool air, nourishing vital energy, nourishing to be anticancer, reducing blood pressure, antipyretic, diuresis, expelling parasite and preventing and killing off lithangiuria and infection. The invention also discloses a coix seed medicinal liquor obtained by soaking the coix seed wine.

The invention relates to a production method for muscat non-natural frozen wine. According to the production method, muscat grapes are adopted as the raw material, the production method comprises the steps of harvesting, sorting, squeezing, clarification processing, artificial temperature-controlling freezing, fermentation, and post-processing, the harvesting step means harvesting the muscat grapes with the sugar degree reaching over 190 g/L in October, and the step of the artificial temperature-controlling freezing consists of two-time temperature-controlling freezing and comprises the following specific steps of: freezing clear grape juice obtained after carrying out the clarification processing to the temperature of -6 DEG C in the first-time temperature-controlling freezing, carrying out heat insulation for over 3-5 days to obtain concentrated grape juice, and then, separating the concentrated grape juice from frost; continuously freezing the obtained concentrated grape juice to the temperature of -8 DEG C, carrying out heat insulation for over 3-5 days, and separating the concentrated grape juice from frost to obtain artificial frozen grape juice concentrate when the sugar content of the grape juice obtained after the second-time temperature-controlling freezing reaches over 35 g/L. The muscat non-natural frozen wine produced by the production method provided by the invention has the characteristics of pure bouquet, mellow and full wine, moderate sweet and sour and lasting aftertaste.

The present invention provides a kiwifruit rice wine preparation method, wherein the required raw material is subjected to kiwifruit juice preparation, a glutinous rice treatment, saccharification, koji adding jar washing, pressing, filtration, sterilization and bottling to obtain the finished product. According to the present invention, nutritional values and medicinal values of the kiwifruit are utilized, the taste of the rice wine is improved, and the fruit aroma and the wine aroma are combined; and the obtained kiwifruit rice wine has characteristics of clear, transparent, crystal, shiny and bright property, no turbidity, pure fruit aroma, pure wine aroma, rich taste, moderate taste, no stimulation, no greasy feeling, sweet and fresh taste, easily available raw materials and low price, and is suitable for promotion.

The invention relates to a preparation method of a product with pumpkins as raw materials, more specifically to a preparation method of a pumpkin wine. The pumpkin wine processed by the preparation method provided in the invention has mellow wine flavor and rich nutrition. The technological steps of the method include: conducting washing, peeling, dicing and pulping on pumpkins, immediately adding potassium metabisulfite, then adding 0.03-0.05mg of pectinase into every 100ml of pumpkin juice, and conducting thermal preservation at a temperature of 40-60DEG C for 2-3h; adding white sugar, adjusting the sugar content of the pumpkin juice to 15-20%, adding citric acid to adjust the acidity of the pumpkin juice to 0.5-0.7; inoculating 10-20% of active dry yeast into a sucrose solution with a concentration of 8%, and carrying out activation at 25-30DEG C for 1-2h so as to obtain a yeast activation solution; then inoculating 10-20% of the yeast activation solution into pumpkin juice clarified by pasteurization, and carrying out activation at 25-30DEG C for 20-24h; and performing fermentation, aging, blending, clarification as well as sterilization.

The invention discloses a preparation method of Malus micromalus brandy. Malus micromalus is used as a raw material, and the method comprises the steps of crushing, juicing, pectinase clarification and filtration before clear juice fermentation, or performs pectinase processing after the crushing and adopts syrup fermentation; in the two fermentation methods, water is not added; auxiliary materials such as wheat bran are not added during distillation; secondary steaming of the wine is performed by a copper kettle; and the Malus micromalus brandy has strong fruit aroma, pure bouquet and obvious characteristics of Malus micromalus and is soft. In juicing, the Malus micromalus is not cleaned, and wild yeasts in the raw material are maintained so as to bring relatively multiple flavor substances to brandy and highlighting the typical style of Malus micromalus.

The invention relates to the technical field of health care wine and in particular relates to a glossy ganoderma alcohol and a preparation method thereof. The preparation method has the advantages that the glossy ganoderma medicinal liquor, glutinous rice fermented liquid, thorn pear sugar, flavouring liquor and medicinal liquor are mixed and combined with the multi-time storage filtering operation in the processing step, so that the prepared glossy ganoderma alcohol has good taste, moderate sweet and sour degree, aroma pure vinosity and full coordination wine body, and the glossy ganoderma alcohol is outstanding in taste, abundant in nutrition, obvious in health care function and suitable for mass groups, the alcohol content is 21-23% of vol, the wine color is bright and transparent, the glossy ganoderma alcohol can be used together with the ice or heated for use according to the change of season, the glossy ganoderma alcohol does not include any food additive, and the product quality is stable as the good item of the wine.

The invention relates to a making method for mulberry distilled liquor. The making method comprises the following making steps that 1, side fermentation fruits which are ripe in the same period as mulberries are collected, and side fermentation fruit fermentation fruit mash is obtained; 2, on the mulberry harvesting site, once a mulberry fermentation drum is filled, the side fermentation fruit fermentation fruit mash is added immediately, and fermentation starts; 3, fermented peel pomace and juice are separated out; 4, the separated juice is distilled with a distiller to obtain the mulberry distilled liquor and high-temperature residual liquor; 5, the separated fermented peel pomace and the high-temperature residual liquor obtained after distilling are mixed, and sugar and yeast powder are added for preparing peel pomace fruit mash; 6, after the obtained mulberry peel pomace fruit mash is cooled, secondary fermentation is conducted; 7, after secondary fermentation of the mulberry peel pomace fruit mash is completed, peel pomace distilling is conducted on the mulberry peel pomace fruit mash through the distiller, and the mulberry peel pomace distilled liquor is obtained. The making method has the advantages that harm of acetic acid bacteria is eliminated, and the influences of sulfur dioxide on the mulberry distilled liquor are avoided.

The present invention belongs to the technical field of baijiu brewing and provides a method for manufacturing baijiu by cellar-in-cellar fermentation. The method comprises the following steps: S1, raw materials are pretreated: raw materials are weighed, the weighed raw materials are mixed, a mixture is crushed, water is added for soaking to obtain a wet mixture, the wet mixture is boiled, and cooling and air-drying are conducted to obtain brewed grains; and the raw materials are composed of the following components in parts by weight: 23-50 parts of sorghum, 16-35 parts of polished round-grained rice, 8-26 parts of tartary buckwheat, 5-16 parts of corns, 2-13 parts of sophora flowers and 2-6 parts of lotus flowers; S2, fermentation materials are prepared: koji block powder is added into the brewed grains obtained in the S1 and the materials are mixed evenly to obtain fermented materials; S3, fermentation is conducted: a cellar-in-cellar fermentation is used, a layer of corn cob is first sprinkled in a pool bottom of a cellar pool of a cellar-in-cellar, then a layer of the fermentation materials is added, then a layer of lotus receptacles is then sprinkled, then a layer of the fermented materials is added, cellar mud is used to seal a top, fermentation is conducted for 3 months and fermented grains are obtained after being taken out from the cellar; and S4, the fermented grainsare distilled to obtain the baijiu. The above technical solution solves problems that in the prior art, koji adding amount is low and pool entering temperature is low, thereby affecting yield and fragrance of the baijiu.

The invention belongs to the technical field of brewing of beer and relates to a preparation method of rose beer. The method comprises three processes of preparation of rose juice, preparation of malt juice and mixed fermentation and is characterized by comprising the following steps: firstly washing rose petals with a citric acid aqueous solution, then putting the washed rose petals into hot water for blanching, cooling and then saccharifying according to a conventional process method, carrying out enzyme deactivation on the saccharified rose sauce, and finally extruding and filtering the rose sauce by using a conventional extrusion device to prepare raw rose juice; smashing malt, then adding water into the smashed malt for pasting wort, then saccharifying, then raking grains, standing, refluxing and washing grains, then adding lupulus into a saccharifying pot, clarifying and then cooling to obtain the malt juice; preparing the malt juice into beer, then adding the rose juice in the fermenting process, fermenting, then reducing the temperature, and filtering and clarifying to prepare the rose beer. The preparation method of the rose beer is mature in process route, simple to process and prepare and low in production cost; the prepared rose beer is rich in nutrition and pure in wine fragrance, is refreshing and delicious, has function and taste of the beer and can achieve the healthcare effect.

The invention discloses a preparation technology of high-quality low-alcohol pure-honey brewed wine. The preparation technology comprises the steps of honey selection, dilution by adding water, addingof broken-wall bee pollen, heating and sterilization, component adjustment by declining the temperature to 40 DEG C, inoculated fermentation by declining the temperature to 30 DEG C, adding of a fermentation assistant, main fermentation stage, tank turnover, post fermentation stage, stabilizing and clarification, ageing stage and sterilization and bottling. In the technological process, pollen turbid fluid is added so that the wine liquid is fragrant and pleasant, and the taste is better; the pH value is adjusted to be 4.0 so that an agreeable environment is provided for growth of yeast, meanwhile, the acidity of the wine liquid is moderate, and thus the drinking taste is improved; aroma-producing yeast and white wine yeast are adopted to be mixed to ferment to promote the honey wine to produce ester and generate fragrance, and the taste is enhanced greatly; the initial sugar degree is adjusted to be 28%, meanwhile, wine boiling is adopted to stop fermentation of the yeast so as to control the fermented residual sugar to be 9-12%, therefore the alcoholic strength and the taste of the honey wine can be loved by people, both male and female can drink the wine, and the wine liquid isclear; and chitosan filtration is conducted so that the sediment generated in the storing process of the wine liquid is extremely little, and the quality of the brewed wine is sharply improved.

The invention discloses cantaloupe rice wine is prepared by the following steps: performing sticky rice treatment and cantaloupe treatment on the following components in parts by weight: 60-80 parts of sticky rice, 30-40 parts of cantaloupe, 0.3-1.5 parts of sweet wine yeast, 0.03-0.05 part of pectinase, 0.06-0.11 part of white granulated sugar, 0.05-0.15 part of citric acid, so as to prepare cantaloupe juice; stirring and mixing wine yeast, mixing and blending, fermenting, and sterilizing, so as to obtain the finished product. According to the invention, the nutrient and medicinal value of the cantaloupes is utilized, the mouthfeel of the rice wine is improved as fruity aroma and wine aroma are integrated. The obtained cantaloupe rice wine is clear, transparent, pure in wine aroma and fruity aroma, strong and harmonious in mouthfeel, and low in cost, has no suspended matters, and is not layered, and the raw materials are easy to obtain, so that the cantaloupe rice wine is suitable for being popularized.

The invention relates to myotonin wine and kiln pool mud for the wine, in particular relates to myotonin wine which is prepared from traditional Chinese medicine myotonin and has the advantages of simple process, pure wine aroma and good mouth feel and kiln pool mud for the wine, belonging to the technical field of biochemistry. The myotonin wine also has the functions of enhancing myotonin effects and regulating blood fat. The myotonin wine is prepared by the steps of fermenting raw material myotonin, mold culture, rice starter, hawthorn, thatch root and tare seed in a kiln pool made of the kiln pool mud for the wine and then distilling. The kiln pool mud for the wine is prepared by the steps of adding water to raw materials namely loess, soy bean, beef, banana, apple, yeast and ethyl lactate and then fermenting.

The invention discloses a rice wine added with folium mori and qi-regulating pericarpium citri reticulatae. The rice wine is prepared from, by weight, 350-400 part of rice, 18-20 parts of frost folium mori, 1-2 parts of bamboo salt, 3-5 parts of bean dregs, 7-9 parts of spinach freeze-dried powder, 5-7 parts of brassica juncea, 3-4 parts of pericarpium citri reticulatae, 0.6-0.8 parts of tsaoko amomum fruit, 1-1.1 parts of angelica dahurica, 0.25-0.3 part of maltodextrin, 4-5 parts of Mauri yeast and an appropriate amount of water. Auxiliary ingredients such as spinach freeze-dried powder have functions of blood nourishing and hemoslasis, yin astringing and dryness moistening; and added traditional Chinese medicinal herbs such as pericarpium citri reticulatae have efficacy of regulating qi, tonifying spleen, clearing damp and reducing phlegm.

The invention belongs to the technical field of beer brewing, and relates to a preparation method of a lotus root beer. The preparation method comprises three processes of lotus root juice preparation, wort preparation and mixed fermentation, and specifically comprises the following steps: washing away external silt and sundry fungi with a citric acid water solution, then feeding the clean lotus root into a steam furnace, steaming, cooling, saccharifying according to a conventional process method, performing enzyme deactivation on the saccharified lotus root sauce, and finally pressing and filtering through a conventional extrusion apparatus to prepare a lotus root raw juice; pulverizing malt, adding water, performing mash gelatinization, saccharifying, raking, standing, refluxing, washing, adding humulus lupulus into a mash kettle, clarifying, and cooling to obtain wort; and adding the lotus root juice in the post-fermentation process of wort-based beer making, fermenting, cooling, filtering, and clarifying to obtain the lotus root health care beer. The preparation method has the advantages of mature process route, simple processing and preparation and low production cost; and the prepared lotus root beer has rich nutrients and a pure bouquet, is refreshing and tasty, has the function and mouthfeel of a beer, and can achieve a health care effect.

The invention discloses a cordyceps sinensis folium mori rice wine. The cordyceps sinensis folium mori rice wine is prepared from, by weight, 350-400 parts of rice, 18-20 parts of frost folium mori, 7-8 parts of cola, 5-6 parts of exocarpium benincasae, 6-7 parts of tomatoes, 5-6 parts of Petasites tatewakianus Kitam, 3-4 parts of cordyceps sinensis, 1-1.2 parts of nacre mother of pearl, 1.2-1.4 parts of sophora flowers, 1-1.2 parts of Codonopsis pilosula, 0.25-0.3 part of maltodextrin, 4-5 parts of Marley yeast and a proper amount of water. The cordyceps sinensis folium mori rice wine has the effects of losing weight, allaying tiredness and improving appetite due to the adoption of auxiliary materials like the tomatoes, improves the function of digesting protein, and has the effects of enhancing immunity of the human body and nourishing the liver and the kidney due to the adoption of Chinese herbal medicine such as cordyceps sinensis.

The invention discloses dry and soft high flavonoid apple wine and a preparation method thereof. A preparation method of a low-degree wine base comprises the following steps: by taking ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw materials; adding pectinase and saccharomyces cerevisiae to ferment; and collecting a liquid phase. The preparation method of the dry and soft high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of a high-degree wine base with 1.8-2.2 parts by volume of a low-degree wine base, firstly, leaving the mixture to stand for 24-72 hours at 25-45 DEG C, then, leaving the mixture to stand for 24-72 hours at 0-4 DEG C, and collecting the liquid phase to obtain primary wine; and (2) alternately curing the primary wine obtained in the step (1) at high and low temperatures to obtain finished wine. The dry and soft high flavonoid apple wine provided by the invention not only contains special functional health-care components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention discloses blood-replenishing feature-beautifying mulberry leaf rice wine prepared from the following raw materials in parts by weight: 350-400 parts of rice, 18-20 parts of frost mulberry leaves, 9-10 parts of litchi, 5-6 parts of pumpkin seed kernels, 3-4 parts of a celery juice, 1-1.2 parts of semen celosiae, 1.2-1.3 parts of polygala tenuifolia, 1.2-1.4 parts of flos sophorae, 0.25-0.3 part of maltodextrin, 4-5 parts of Mauri yeast, and a proper amount of water. The used litchi and other accessories have the functions of tonifying spleen and liver, regulating qi and replenishing blood; the used flos sophorae and other Chinese herbal medicines have the efficacies of removing heat to cool blood, bleeding and preventing stroke.

The invention relates to the technical field of wine brewing and provides a brewing technology of helianthus tuberosus alkaline wine. The brewing technology comprises the following steps: step one, preparing helianthus tuberosus juice: pulping the helianthus tuberosus to obtain the helianthus tuberosus juice, adding fermenting enzyme with the mass ratio of 0.08 to 0.12 into the helianthus tuberosus juice, and recording a natural pH value at the moment; performing thermal insulation on a mixed solution at the temperature of 50+/-4 DEG C in a water bath, and hydrolyzing for 36+/-3 hours to obtain a seed culture medium; step two, carrying out main fermentation: carrying out sterilization on the seed culture medium obtained in the first step, taking the activated beer yeast and inoculating into the seed culture medium according to 2.7 to 3.3 percent of inoculation quantity, culturing at the temperature of 25+/-3 DEG C for 15+/-1 days. The brewing technology further comprises other steps. By adopting the technical scheme, the problem of poor mouth feel of the helianthus tuberosus alkaline wine in the prior art is solved.