37results about How to "Pure wine" patented technology

The invention discloses a method for brewing full-fermentation type rhodomyrtus tomentosa fruit wine, which adopts full rhodomyrtus tomentosa fruits for brewing the full-fermentation type rhodomyrtus tomentosa fruit wine, solves the problem that the rhodomyrtus tomentosa fruits contain a large quantity of pectin substances and tannin and are not suitable for processing the full-fermentation type fruit wine, and is different from other methods for brewing the rhodomyrtus tomentosa fruit wine. The method comprises the following steps: (1) selecting the fruits; (2) sorting and washing; (3) sterilizing the surfaces of the full fruits; (4) breaking; (5) canning; (6) fermenting; (7) performing liquid-residue separation; (8) clarifying, transferring to a tank, and ageing; (9) filtering and filling. The rhodomyrtus tomentosa fruit wine brewed by using the method is rich in fragrance, pure and mild in wine flavor and good in color; the problem of no purity and mild flavor of rhodomyrtus tomentosa fruit wine brewed by using a conventional process is solved; full nutritional ingredients of the rhodomyrtus tomentosa fruits are fully utilized; the quality of the rhodomyrtus tomentosa fruit wine is improved; a brewing process is simplified; the production efficiency is improved; the industrialization production application is facilitated.

The present invention relates to loquat wine brewing technology and a technology of brewing and storing loquat wine without oxidation color change. The loquat wine is prepared with loquat fruit and through color protection, enzyme treatment, alcohol fermentation, stabilizing treatment and other steps. The pectase enzymolysis and liquefying treatment techonlogy used raises the loquat juice yield, facilitates the juice squeezing, prevents browning and deterioration during brewage. Some bacteria strain suitable for fermentation of loquat fruit is screened. The loquat wine has special loquat flavor, mild taste, mellow scent and stable quality.

The invention discloses a glutinous sorghum baijiu brewing method. The method comprises the steps of processing raw materials and auxiliary materials, opening a pit and grabbing distiller's grain, distilling distiller's grain in a mixed mode and preparing materials, distilling baijiu, taking out of pot, sprinkling an amount of water, rapidly cooling, adding yeast powder, sealing the pit and managing the pit. The step of opening the pit and grabbing distiller's grain comprises the steps of peeling sealing mud, taking fermented grain and opening the pit to identify. The step of distilling baijiu comprises the steps of wetting grain, mixing, operating process of steaming fermented materials, flowing baijiu, gathering baijiu and steaming grain. The glutinous sorghum baijiu brewing method utilizes technologies of distilling distiller's grain in a mixed mode, breaking distillate foam and gathering baijiu, mixing and wetting grain and the like. By means of adjusting acidity of fermented grain, the required acidity suitable for fermentation is obtained, infectious microbe reproduction can be restrained, starch gelatinization and saccharification are facilitated; grain wetting operation can enable starch to fully absorb water in fermented grain, so that starch gelatinization is facilitated, baijiu yield is high, and yield is table; obtained glutinous sorghum baijiu has mellow and clean vinosity, long after flavor and relatively good taste coordination.

The invention discloses a method to brew the Cherokee rose wine through constant temperature fermenting, the method comprises the steps of saccharification, fermenting and distilling. Two methods of brewing the fruit wine and the white wine with the Cherokee rose are combined, thus the Cherokee rose distilling white wine with the quality of the Cherokee rose fruit wine can be produced, the liquor-making rate of the Cherokee rose wine brewed by the method is high, and can reach to 8 to 12 percent accounted as per the standard 50 degree(percentage V/V), the quality of the wine can be greatly enhanced, the color of the wine is bright and transparent, the fragrance of the wine is dense, the Cherokee rose wine is provided with the typical compound fragrance that the fruit fragrance of the Cherokee rose is taken as the main characteristic, the fragrance is natural, aromatic and permanent, the feeling in the mouth is not acerbic, the taste of the wine is pure, mellow and plentiful, and the residual taste is long. After detected, each physical and chemical index of the Cherokee rose wine is higher than the index of the superior grade wine, simultaneously, the nutritive substances such as amino acid, vitamin, calcium, iron, carotene, thiamin and ascorbic acid etc are rich in the Cherokee rose wine. The method is suitable for the large-scale production of the industrialization.

The invention discloses a method for brewing corn liquor. The method for brewing the corn liquor comprises the following steps: (1) preparing steamed corn; (2) adding spirit yeast; (3) saccharifying and fermenting; (4) filtering and distilling to obtain base liquor and storing the base liquor; (5) taking out the base liquor, and blending the base liquor into the corn liquor. According to the method for brewing the corn liquor, the spirit yeast is adopted for producing the corn liquor; meanwhile, an appropriate spirit yeast addition proportional range is provided, saccharification time and fermentation time are reasonable, optimum efficiency can be obtained, alcoholic strength is clear, and the method for brewing the corn liquor has prominent characteristics and an obvious progress; a method in which the base liquor is stored for more than three months and then is taken out and blended is adopted, the conventional restriction in production of the corn liquor is broken, yield of high-quality corn liquor is increased, and the quality of the corn liquor is also guaranteed; the corn liquor produced by adopting the method for brewing the corn liquor has excellent taste and flavour, can not go to the head or sting the mouth and has the characteristics of pure wine flavour and rich nutriments.

The invention discloses fen-flavor liquor as well as a preparation method and device thereof and belongs to the technical field of liquor. The fen-flavor liquor comprises raw materials in parts by weight as follows: 40-50 parts of rice, 3-8 parts of sorghum, 3-8 parts of glutinous rice, 3-8 parts of maize, 3-8 parts of millet, 3-8 parts of sago, 3-8 parts of oat, 3-8 parts of chickpeas, 3-8 parts of lotus seeds, 3-8 parts of lily bulbs, 3-8 parts of buckwheat, 180-320 parts of mountain spring water and 0.2-1 part of distiller's yeast. The invention further discloses the preparation method and device of the fen-flavor liquor. The fen-flavor liquor is prepared from 11 kinds of grain as basic raw materials, is fully transparent, milk white, soft and fragrant, has effects of cooling and moisturizing the throat, clearing the lung, realizing sweet aftertaste for a long time and the like and cannot cause headaches if a person drinks too much of the liquor; besides, the preparation method and device are simple, have the broad market prospect and are suitable for large-scale production.

A litchi yeast is prepared from ordinary yeast through culturing in the culture medium prepared from litchi juice, sugar and malt juice and natural fermenting in litchi juice at 20-25 deg.c for 9-11 days. A dry red or dry white litchi wine is prepared from said litchi yeast and litchi juice through fermenting, filtering, clarifying, distilling and ageing. Its advantages are low content of alcohol and sugar, and pure wine and litchi taste.

The invention discloses a method for producing a magnolia flower wine, belonging to the technical field of healthcare wines. The method is characterized by comprising the steps of 1) by using polished round-grained rice as a raw material, adding water to soak for 3-8 hours, then adding water to cook for 20-30 minutes at 100 DEG C until the rice is completely cooked, continuously preserving heat for 3-10 minutes, sterilizing, and cooling; 2) squeezing magnolia flower juice for later use; 3) adding a koji and yeast fermentation tank into cooked polished round-grained rice, and then adding the magnolia flower juice to continuously perform fermentation. According to the method for producing the magnolia flower wine, the magnolia flower wine is prepared from the polished round-grained rice, the magnolia flower juice, koji and yeast and the like through formulating, and then is refined by virtue of processes such as primary fermentation and secondary fermentation, filter sterilization and the like. The magnolia flower wine can be used as a healthcare wine, is golden and bright in color, sweet and refreshing, pure in wine flavor and rich in nutrient, has the effects of expelling wind and removing cold, and diffusing the lung and freeing the orifices, can be used for relieving symptoms such as headache, nasal congestion, dysmenorrhea, rhinitis and the like, is simple in process and low in cost, does not contain any additives and pigments, and is suitable for long-term healthcare drinking without any toxic or side effects.

The invention discloses a processing method of honey wine. The processing method of the honey wine is mainly prepared from the following raw materials in proportion by weight: about 3L of pure water,about 1.5kg of honey, 20 to 30 of raisin, a half of fresh orange (peeled and diced into small blocks) (4L). The composite uses honey as raw materials; water-soluble micromolecular national substancesin the pure water, the honey, the raisin and the fresh orange can be easily absorbed by the human body and can fast participate in the body metabolism for timely and effectively supplementing the nutrients required by the human body, so that old people, weak patients and people with excessive physical strength consumption can fast recover the physical strength; no substances harmful to the human body such as methanol and lead exist in the wine; the product is safer for people to drink; the wine realizes more benefits on the health of the drinker than other Baijiu; the wine taste is pure; the appearance color and luster are clear and bright; the mouthfeel is soft, clear, sweet and cool; the effects of relieving fatigue and refreshing the brain can be achieved after the long-time use.

The present invention discloses artificial pit mud of mud carrying volcano in Wudalianchi pool and preparation method thereof, the artificial pit mud is prepared from, by weight, 40-50 of fresh and dry yellow mud, 1-2 of mordenite, 3-5 of Zaopei, 5-8 of edible fungi residue, 10-15 Wudalianchi pool volcano mud, 0.1-0.2 of pseudo-ginseng root powder, 0.4-0.5 of calcium phosphate porous microsphere, 0.1-0.2 of pollen powder, 0-6 of zero valent iron 1, 4-5 of high quality old pit mud, 20-30 of yellow water, 5-8 of feints, 1-2 of Daqu powder, 0.1-0.2 of peptone, 0.1-0.2 of agarose, 0.2-0.3 of dipotassium hydrogen phosphate, 0.1-0.2 of sodium acetate, 0.1-0.2 of magnesium Sulfate, and 10-15 of distilled water.

A preparation method of sweetpotato fermented Baijiu comprises the following steps: (1) raw material treatment: cleaning sweetpotatoes, steaming for cooking thoroughly, cooling in a spreading manner,and adding sweetpotato starch; (2) saccharification: adding wheat koji into the treated raw material obtained in step (1), adding cooled boiling water, mixing uniformly, sealing to obtain a saccharified mixture; (3) main fermentation: transferring saccharified mixture into a fermentation tank, and inoculating mixed strains which are Saccharomyces cerevisiae and Bacillus subtilis; (4) post-fermentation: sealing a product obtained in step (3) for fermentation for 10-30 days to obtain a fermented mixture; (5) distilling the fermented mixture and collecting intermediate fraction; (6) blending thefraction obtained in step (5) and aging to obtain the finished sweetpotato fermented Baijiu. The finished sweetpotato fermented Baijiu prepared according to the method provided in the invention is rich in unique flavor of sweetpotatoes; in addition, in the invention, the production processing is concise, the production cost is low, energy is saved, the quality of finished sweetpotato fermented Baijiu is stable, the quality of the product is good, and the practicability is high.

The invention discloses a processing method of wild debregeasia edulis fruits, and provides a processing method of wild debregeasia edulis fruits, an application of wild debregeasia edulis fruits in functional foods, beverages and health wines with the function of protecting the livers, and a method for preparing liver-protecting health wine by using wild debregeasia edulis fruits as a raw material. The method for preparing the liver-protecting health wine by using the wild debregeasia edulis fruits as the raw material mainly comprises the following step of using wild debregeasia edulis fruitsas a raw material; adding sucrose and sophora japonica honey into the wild debregeasia edulis fruits, wherein the mass ratio of the wild debregeasia edulis fruits to the sucrose and the sophora japonica honey is (1-5) to 1; and performing fermentation by adopting a dry fruit wine fermentation method so as to obtain a debregeasia edulis fruit wine product, which has special aroma of wild debregeasia edulis fruits and is rich in substances such as polyphenols, flavones and the like. The debregeasia edulis fruit wine product has good oxidation-resisting, free-radical-scavenging and liver-protecting effects, and can be used as nutritious health-caring fruit wine. Development and utilization of wild plant resources can be promoted by application of the technology so as to increase developmentstrength of novel foods and utilization of wild plant resources, and thus, benefit and efficiency improvements of the agriculture and the food industry are achieved; so that, the processing method ofthe wild debregeasia edulis fruits has very good application prospects.

The invention relates to a green brick tea wine and a preparation method thereof. The green brick tea wine takes rice, sorghum, wheat, a green brick tea liquid and flavoring fermented grains as main raw materials, and the green brick tea wine is obtained through four following steps: raw material pretreatment, fermentation, tea making and distillation. The green brick tea wine is obvious in healthcare function, pure in fragrance, excellent and pure in tea fragrance, soft and harmonious in wine body, soft, sweet, refreshing and long in aftertaste, has the fragrance and taste of green brick tea, is moderate in alcohol content, is high in contents of polyphenol, vitamins, amino acids, phospholipid, catechin and selenium in the green brick tea, and has high health care effects; the green brick tea wine prepared by the method is transparent in color and luster, gives people a fresh and pleasant feeling, achieves the tea flavor and the wine aroma, has attractive unique aroma, and is mellowand harmonious in taste, free of the bitter taste of the tea liquid, typical and elegant in style, and good in various sensory evaluation scores.

A healthcare rice wine for treating tinnitus cerebri and a preparing method thereof are disclosed. The rice wine comprises 400-600 parts by weight of glutinous rice, 10-20 parts by weight of peony flowers, 5-8 parts by weight of peony seeds and 60-80 parts by weight of compound rice. The compound rice is prepared by subjecting 80-120 parts by weight of potatoes, 10-15 parts by weight of prepared rehmannia root, 10-15 parts by weight of solomonseal rhizome, 8-12 parts by weight of dodder seed, 8-12 parts by weight of himalayan teasel root, 5-8 parts by weight of deer-horn glue, 8-12 parts by weight of lily bulb, 8-12 parts by weight of tortoise carapace and plastron, 3-5 parts by weight of immature tangerine peel, 4-6 parts by weight of combined spicebush root, 4-6 parts by weight of stink-bug, 8-12 parts by weight of Chinese magnolia vine fruit, 8-12 parts by weight of oyster shell, 8-12 parts by weight of metaplexis japonica, 1-3 parts by weight of human placenta, 8-12 parts by weight of dendrobium, 4-6 parts by weight of Chinese thorowax root, 4-6 parts by weight of largeleaf gentian root, 4-6 parts by weight of mint, 8-12 parts by weight of silktree albizia bark, 8-12 parts by weight of caulis polygoni multiflori, 8-12 parts by weight of stir-fried spine date seed and 40-60 parts by weight of honey to smashing and extrusion forming.

The invention relates to a fruity yellow rice wine brewage method. In allusion to the problem that production of fruity yellow rice wine is limited by weather conditions and normal production cannot be achieved all the year round especially in hot season and severe winter, the invention provides the brewage method. According to the brewage method, constant-temperature well water geothermal resource of 17-19 DEG C in a deep shaft is cyclically utilized; a fermentation vat (barrel or pot) is fixed and placed in water in a built fermentation temperature adjusting water-tank so as to cool the outer wall in hot days and keep the outer wall warm in severe winter. Thus, an ideal fermentation temperature area condition of 18-28 DEG C for the fruity yellow rice wine is constructed so as to achieve the purposes of ensuring normal production of the fruity yellow rice wine in four seasons and guaranteeing stable and reliable product quality, coordinative coherence of color, fragrance and flavor and better taste of the fruity yellow rice wine product.