39results about How to "Reduce the content of fusel oil" patented technology

The invention discloses a multi-grain fen-flavor liquor and a preparation method thereof and belongs to the technical field of wine brewing. The problem that fen-flavor Xiaoqu wine is not enough in flavor and mellowest taste in the prior art is solved. The multi-grain fen-flavor liquor consists of the following components in parts by weight: 65-75 percent of tartary buckwheat, 1-10 percent of rice, 2-12 percent of sticky rice, 3-13 percent of sorghum, 1-10 percent of corn, 1-8 percent of pea and 1-7 percent of lima bean. The invention also provides a method for preparing the multi-grain fen-flavor liquor. The liquor is brewed by seven grains, so that the liquor is high in content of ethyl acetate and ethyl lactate, extremely low in fusel oil content, strong in fen-flavor and excellent in mellowest taste.

The invention relates to a Baijiu storing and ageing method, and belongs to the technical field of Baijiu brewing. By changing the storage container, environment, time and method in the Baijiu brewing process, the quality of Baijiu is improved. The method includes the early stage of storing and ageing, the middle stage of storing and ageing and the later stage of storing and ageing. The Baijiu storing and ageing effect is improved, the content of impurities, namely methyl alcohol and fusel oil in liquor is reduced by 20% or above, the sensory judgment result is remarkably better than that of a traditional Baijiu storing and ageing method, the storing cycle is shortened by 25%, and production cost is reduced.

The invention discloses jujube-flavored white spirit and a brewing process thereof. A preparation method of the liquor comprises the following steps: grinding, steaming and spread-cooling jujube, wheat, sorghum, glutinous rice, corn, rice, pea and rice hull according to certain proportions, uniformly mixing with the addition of yeast powder, sealing and fermenting in pit mud for more than 4 months; beginning to distill after 4 months in a mode of distilling twice every month; ultrasonically processing liquor obtained from distillation firstly, and then storing the liquor together with tourmaline, limonite and medicinal stone in a porcelain jar for more than 6 months, thus completing aging. The liquor overcomes shortcomings in the prior art, and is simple and convenient in operation, short in production cycle, high in liquor yield and good in quality. The jujube-flavored white spirit disclosed by the invention is stable in quality, free from restoring and long in aftertaste, people drinking the white spirit are not easy to become drunk and quick to be sobered up, and the white spirit, after drunk, is free from a problem of headache, free from such harmful material components as methanol, and is capable of relieving pressure on liver and kidney after drinking and effectively relieving damage to body.

The invention discloses a method for increasing the aroma of litchi liquor with the help of supercritical CO2 fluid. The method comprises the following steps: fermenting whole litchi juice to obtain litchi dry wine; processing by a pulsed electric field and carrying out ultraviolet irradiation sterilization; then, carrying out supercritical CO2 fluid extraction to obtain extract; separating out the extract, and rapidly cooling; sealing and storing at a constant temperature; carrying out ultrasonic treatment and distillation on raffinate; taking a fraction with the middle alcoholic strength being 60%-75% (v/v) as litchi liquor basic wine; and adding the extract into the litchi liquor basic wine, and commonly ageing to obtain the litchi liquor. The litchi liquor disclosed by the invention has a rich litchi fruit aroma and is enriched with esters substances and amino acids; the mouth feel is cool and smooth and the content of fusel oil is low; and people do not get drunk after drinking much litchi liquor. The process is simple and the cost is low.

The invention relates to lychee rose wine and a preparation method thereof. With lychee base wine, red wine and white wine as raw materials which are added with rose essential oil or rose hydrosol, with high fructose syrup and white granulated sugar as blending agents, and assisted by a proper amount of adjuvants, the lychee rose wine is prepared by the method comprising the following steps: 1) harvesting, sorting, selecting and cleaning, cooling, peeling off and depitting, and squeezing the lychee, and conducting enzymatic hydrolysis; 2) standing by and conducting clarifying, separating clearjuice, freezing and concentrating the clear juice, adjusting components of the juice, conducting fermentation in a tank, ending the fermentation, conducting aging, implementing fining and implementing cold treatment, so that the lychee base wine is obtained; and 3) conducting blending, adding the rose essential oil or rose hydrosol, filtering obtained liquid by virtue of a membrane, and filling and sealing the liquid, so that the lychee rose wine is obtained. The lychee rose wine prepared by the invention is clear and transparent in wine body and low in content of volatile acid, and the lingering bitterness of the wine body is obviously reduced and the wine body is good in taste; the wine is low in content of fusel oil and cannot go to head easily; and the wine has such functions of resisting oxidation and the like. The lychee rose wine provided by the invention is applicable to preparation of various health-care wine drinks, and especially, the lychee rose wine can be widely appliedto white-collar women; therefore, the lychee rose wine has a broad market prospect.

The invention relates to blended lychee rose wine and a preparation method thereof. With mixed fermentation juice of lychee, red grapes and white grapes as well as fruit of Chinese wolfberry, red jujube, radix glycyrrhizae, radix ginseng and apple powder as raw materials which are added with rose essential oil or rose hydrosol and are assisted by a blending agent and a proper amount of adjuvants,the lychee rose wine is prepared by the method comprising the following steps: 1) selecting and cleaning, cooling, peeling off and depitting, and squeezing the lychee, and conducting enzymatic hydrolysis, standing by and conducting clarifying, separating out clear juice, and freezing and concentrating the clear juice so as to obtain lychee clear juice; 2) extracting juice from the red grapes and the white grapes in a separated mode, and adding the red grape juice and the white grape juice to the lychee clear juice; and 3) adjusting components of the juice, conducting fermentation, conducting aging, implementing fining and implementing cold treatment, adding the fruit of Chinese wolfberry, red jujube, radix glycyrrhizae, radix ginseng and apple powder, conducting blending, adding the rose essential oil or rose hydrosol, filtering obtained liquid by virtue of a membrane, and filling the liquid, so that the lychee rose wine is obtained. The lychee rose wine prepared by the invention is clear and transparent in wine body and low in content of volatile acid, and the lingering bitterness of the wine body is obviously reduced; the wine is low in content of fusel oil; and the wine has suchfunctions of resisting oxidation, tonifying qi and blood and the like. The lychee rose wine provided by the invention is applicable to the preparation of various health-care wine drinks; therefore, the lychee rose wine has a broad market prospect.

The present invention discloses the preparation process of white liquor, and aims at providing one kind of white liquor brewing process with low cost, simple operation, high white liquor quality and no need of supplementary material. The preparation process includes throwing material with black rice in 40 wt% to replace supplementary material and no rice bran; gelatinizing for 40-120 min; cooling; adding saccharifying agent and yeast to fermentation; adding black; cooling; adding saccharifying agent and yeast to fermentation for the second time with the total fermentation time being 7-25 days; distillation and eliminating residue.

The invention relates to a passion fruit wine and application thereof, belonging to the technical field of food. According to the invention, passion fruit and a white wine are used as raw materials, high-fructose corn syrup and white granulated sugar are cooperatively used as blending agents, and a proper amount of accessory materials are used for preparing the passion fruit wine through the following steps: 1) weighing the passion fruit, cleaning and halving the passion fruit, taking out pulp, removing seeds, squeezing the processed passion fruit and the carrying out filtering so as to obtainpassion fruit juice; 2) successively carrying out enzymatic hydrolysis, composition regulation, fermentation, tank transferring for separation, clarification and ageing so as to obtain a passion fruit wine base; and 3) successively carrying out blending, membrane filtration, filling and sealing so as to obtain the passion fruit wine. The passion fruit wine prepared in the invention is high in clarification degree, low in fusel oil content and good in taste and has antianxiety and antioxidant effects and other effects. The passion fruit wine is extensively applied to preparation of a variety of health-care liquor drinks and especially popular among high-class white-collar females, and has good market prospects.

The invention provides a brewing technology of fragrance enhancement type wine, and relates to the technical field of food processing. The brewing technology of the fragrance enhancement type wine comprises the following steps of (1) preparing basic wine; (2) performing malic acid-lactic acid fermentation; (3) performing fragrance enhancement blending on the basic wine; (4) performing ageing; and(5) performing cold treatment and filling. According to the brewing technology of fragrance enhancement type wine disclosed by the invention, nutrients are comprehensive and sufficient, wine brewed with winter fruits of Guipu No. 6 as a southern feature wine-brewing grape variety is selected as the basic wine, the malic acid-lactic acid fermentation is performed, second fragrance is increased, inthe aging process, exogenous fragrance enhancement is performed, the characteristics types, the layer and the structure of wine body fragrance of the wine are increased, and the quality of the wine can be improved.

The invention discloses a passion fruit-carambola wine and application thereof, belonging to the technical field of food. According to the invention, a passion fruit wine base and a carambola wine areused as raw materials, high-fructose corn syrup and white granulated sugar are cooperatively used as blending agents, and a proper amount of accessory materials are used for preparing the passion fruit-carambola wine through the following steps: 1) weighing the passion fruit, cleaning and halving the passion fruit, taking out pulp, removing seeds, squeezing the processed passion fruit and the carrying out filtering so as to obtain passion fruit juice; 2) successively carrying out enzymatic hydrolysis, composition regulation, fermentation, tank transferring for separation, clarification and ageing so as to obtain the passion fruit wine base; and 3) blending the passion fruit wine base with the carambola wine, and successively carrying out membrane filtration, filling and sealing so as to obtain the passion fruit-carambola wine. The passion fruit-carambola wine prepared in the invention is high in clarification degree, low in fusel oil content and good in taste and has antianxiety and antioxidant effects. The passion fruit-carambola wine is extensively applied to preparation of a variety of health-care liquor drinks and has good market prospects.

The invention relates to lychee rose wine as well as a preparation method and an application thereof. According to the lychee rose wine, lychee base wine, which is prepared by conducting scientific fermentation on lychee, is blended with red wine and white wine, and with the lychee serving as a monarch which is added with finely selected fruit of Chinese wolfberry, red jujube, radix glycyrrhizae,radix ginseng and apple powder and is assisted by a blending agent and a proper amount of adjuvants, the lychee rose wine is prepared by the method comprising the following steps: 1) harvesting, sorting, selecting and cleaning, cooling, peeling off and depitting, and squeezing the lychee, and conducting enzymatic hydrolysis; 2) standing by and conducting clarifying, separating clear juice, freezing and concentrating the clear juice, adjusting components of the juice, conducting fermentation in a tank, ending the fermentation, conducting aging, implementing fining and implementing cold treatment, so that the lychee base wine is obtained; 3) adding the fruit of Chinese wolfberry, the red jujube, the radix glycyrrhizae, the radix ginseng and the apple powder; and 4) conducting blending, filtering obtained liquid by virtue of a membrane, and filling and sealing the liquid, so that the lychee rose wine is obtained. The lychee rose wine prepared by the invention is clear and transparent in wine body and low in content of volatile acid, and the lingering bitterness of the wine body is obviously reduced and the wine body is good in taste; the wine is low in content of fusel oil; and the wine has such functions of resisting oxidation and the like, and the wine is suitable for tonifying qi and blood, promoting blood circulation and removing toxins. The lychee rose wine provided by the invention, which is applicable to preparation of various health-care wine drinks, has a broad market prospect.

The invention discloses a method for processing Xinhui orange spirit. The method includes the steps that Xinhui orange full juice is fermented to obtain dry liquor, the dry liquor is treated, aroma substances are extracted in a special mode, aroma substances are further extracted from extraction raffinate, basic liquor is obtained by distilling secondary extraction raffinate, finally, the aroma substances are added into the Xinhui orange spirit basic liquor, and the Xinhui orange spirit which is strong in fruit aroma is obtained after ageing is performed under airtight conditions. The made Xinhui orange spirit is strong in fruit aroma, has rich ester substances, is refreshing and smooth in taste, and will not be drunk if drinking too much because the content of fusel oil is low. The methodis simple in technology and low in cost.

The invention relates to the technical field of food, and discloses a papaya wine and a preparation method thereof, and application of the papaya wine in preparing health products or beverages. The papayas are scientifically fermented to obtain the papaya unblended wine; and the papayas are used as the monarch drug in the prescription, hawthorn, lotus leaf, coix seed, tuckahoe and green coffee powder are used as raw materials, high fructose syrup and white granulated sugar are used as blending agents, and proper amounts of auxiliary materials are used. The preparation method comprises the following steps: 1) taking papaya fresh fruits, cleaning, crushing and pressing; 2) regulating the components, fermenting, clarifying, carrying out heat treatment, and aging to obtain the papaya unblended wine; and 3) adding the hawthorn, lotus leaf, coix seed, tuckahoe and green coffee powder, blending, filtering through a membrane, filling, and sealing to obtain the papaya wine. The papaya wine has the advantages of high clarity, low volatile acid content, low fusel oil content, thick and smooth vinosity and favorable flavor and mouthfeel, and has the effects of lowering the blood fat, resisting oxidation and the like. The papaya wine is especially suitable for high-end white-collar women, can be widely used for preparing various health-care wine beverages, and thus, has broad market prospects.

The invention relates to fructus caricae papayae wine, a preparation method of the fructus caricae papayae wine, and applications of the fructus caricae papayae wine. According to the fructus caricaepapayae wine, fructus caricae papayae is scientifically fermented, thus fructus caricae papayae raw wine is prepared, the fructus caricae papayae raw wine is blended with white wine, fructus caricae papayae is adopted as the monarch drug, radix puerariae, loquat honey and radix glycyrrhizae are adopted as the raw materials, high fructose corn syrup and white granulated sugar are adopted as blending agents, and an appropriate amount of auxiliary material is also adopted. The preparation method comprises the following steps: (1) taking fresh fructus caricae papayae, washing the fructus caricae papayae to be clean, carrying out dicing and deseeding, carrying out breaking treatment, and carrying out enzymolysis; (2) adjusting the ingredients, carrying out fermentation, carrying out fining clarifying, and carrying out ageing to obtain the fructus caricae papayae raw wine; and (3) adding radix puerariae, loquat honey and radix glycyrrhizae, carrying out blending and membrane filtration, carrying out filling, and carrying out opening sealing, thus obtaining the fructus caricae papayae wine. The prepared fructus caricae papayae wine is high in clarity, the content of volatile acid is low,the content of fusel oil is low, the wine quality is mellow and smooth, sweet aftertaste is obtained, the flavor and mouthfeel are excellent, and the fructus caricae papayae wine has the anti-tumor efficacy, and is especially suitable for high-end white-collar women. The fructus caricae papayae wine also can be widely applied to preparation of various health wines and drinks, and has the wide market prospect.