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

The invention discloses a production process of fig wine, comprising the following steps: 1, processing fig with blunt enzyme, then crushing and pulping, performing enzymolysis by using pectinase to obtain fig pulp; 2, adjusting the sugar degree and pH value of the fig pulp, inoculating active dry yeast for primary fermentation and after fermentation; and 3, filtering fermentation broth, taking filtrate, aging the filtrate, and carrying out postprocessing to finally obtain fig wine, wherein the active dry yeast is a mixture of Angel wine high-activity dry yeast BV and Angel wine high-activity dry yeast RV, the temperature of the primary fermentation is 16-20 DEG C, the temperature of after fermentation is 20-24 DEG C, the sugar degree of the fermentation broth is adjusted to 10-18% so as to carry out the after fermentation after the primary fermentation is finished. The production process of fig wine is re-designed to produce high-quality fig wine with low carbinol and fusel oil; in addition, water for blunt enzyme is collected and processed to be used as production water of subsequent process, thereby effectively saving water.

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 discloses a brewing method of fruity-style sake, relating to the technical field of wine brewing. The brewing method comprises the following steps: adding aspergillus oryzae, sake yeast, soft water and 10% of fruit juice (based on the weight of cooked glutinous rice) into the cooled cooked glutinous rice under uniform stirring, pouring the mixture into a pot, and carrying out low-temperature fermentation. Compared with the prior art, the brewing method has the advantages that during the whole process, no non-fermenting matters are added, the brewed fruity-style sake belongs to pollution-free and nutritious fermentation wine, during the fermentation process, the fruit juice is added for fermentation together, so that the obtained sake is fresh and elegant in aroma, refreshing and soft in mouthfeel, and harmonious in liquor body.

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 discloses a passion fruit-carambola wine and application of the same to preparation of calming and tranquillizing health products or beverages, belonging to the technical field of food.According to the invention, a passion fruit wine base is combined with a carambola wine; and passion fruit is used as a monarch drug, spirulina, spine date seeds, lotus seeds, Poria cocos and red dates are carefully chosen as raw materials, and other blending agents and a proper amount of accessory materials are cooperatively used. A preparation method for the passion fruit-carambola wine comprises 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 thepassion fruit wine base; and 3) adding spirulina, spine date seeds, lotus seeds, Poria cocos and red dates, blending the obtained mixture 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 the contents of fusel oil and volatile acids and good in taste and has calming and tranquillizing effects. The passion fruit-carambola wine is applicable to preparation of a variety of health-care liquor drinks and has good market prospects.

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 and a preparation method of the fructus caricae papayae wine. For the fructus caricae papayae wine, fructus caricae papayae raw wine and white wine are adopted as raw materials, high fructose syrup and white granulated sugar are adopted as blending agents, and an appropriate amount of auxiliary materials are also adopted. The preparation methodcomprises the following steps: (1) taking fresh fructus caricae papayae, washing the fresh fructus caricae papayae to be clean, peeling the washed fresh fructus caricae papayae, dicing the peeled fructus caricae papayae, deseeding the fructus caricae papayae dices, carrying out breaking treatment, and carrying out enzymolysis; (2) adjusting the ingredients, carrying out fermentation, carrying outfining clarifying, and carrying out ageing to obtain the fructus caricae papayae raw wine; and (3) blending the fructus caricae papayae raw wine with white wine, carrying out 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, and the fructus caricae papayae wine has the anti-tumor efficacy, and is especially suitable forhigh-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.

The invention belongs to the technical field of food fermentation, and relates to fermented noni fruit wine and a preparation method thereof. The preparation method of the fermented noni fruit wine comprises the following steps: obtaining noni fruit juice clear juice, adjusting the sugar content and the pH value, inoculating yeast for fermentation, post-fermenting, blending, sterilizing and the like. By limiting the optimal fermentation conditions and combining the combined deacidification of calcium carbonate and potassium bicarbonate and other steps, the prepared fruit wine is free of alkaline taste and good in flavor and taste; the contents of methanol and fusel oil can be remarkably reduced, and the body cannot feel uncomfortable; in addition, on the premise of not using a stabilizer SO2 with potential safety hazards, the fruit wine can keep relatively high stability and high safety.

The invention relates to a blend passion fruit wine and application thereof, belonging to the technical field of food. According to the invention, a wine base prepared from passion fruit and white grapes through mixed fermentation, spirulina, spine date seeds, lotus seeds, Poria cocos and red dates are used as raw materials, and other blending agents and a proper amount of accessory materials arecooperatively used for preparation of the blend 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 obtain passion fruit juice; 2) cleaning and juicing white grapes so as to obtain white grape juice, uniformly mixing the white grape juice with the passion fruit juice according to a certain volume ratio, and then carrying out enzymatic hydrolysis; 3) successively carrying out composition regulation, fermentation, tank transferring for separation, clarification and ageing so as to obtain the wine base prepared from passion fruit and white grapes through mixed fermentation; and 4) adding spirulina, spine date seeds, lotus seeds, Poria cocos and red dates, and successively carrying out blending, membrane filtration, filling and sealing so as to obtain the blend passion fruit wine. The blend passion fruit wine prepared in the invention is high in clarification degree, low in the contents of fusel oil and volatile acids and good in taste and has calming, tranquillizing and antioxidant effects. The blend passion fruit wine is extensively applied to preparation of a variety of health-care liquor drinks and has good market prospects.

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.

A preparation method of a purslane health vinegar comprises the following steps: (1) preparing materials; (2) denucleating and crushing: denucleating and shelling red jujubes, mixing and crushing jujube pulp and jujube kernels to obtain a jujube material, and crushing purslane; (3) wall breaking and sterilization: mixing the jujube material with purslane, and performing ultrasonic-assisted low-temperature supersonic gas explosion treatment by taking supercritical CO2 as a medium to obtain a wall-broken material; (4) pulping and leaching: adding water into the wall-broken material, stirring and pulping at normal temperature, carrying out ultrasonic treatment, and carrying out filter pressing to obtain a leaching solution and leaching mud; stirring and pulping the leaching mud at normal temperature again, carrying out ultrasonic treatment, and carrying out filter pressing to obtain a secondary leaching solution and secondary leaching mud; (5) alcoholic fermentation: mixing the two leaching solutions, and performing alcoholic fermentation; (6) acetic fermentation; (7) quality adjustment; (8) removing solid matters; (9) cooling treatment; (10) aging: aging in an electromagnetic field; and (11) sterilizing and filling: sterilizing in a non-heating manner, and filling. The purslane health vinegar prepared by the invention is rich in active ingredients, strong in health-care function and good in flavor quality.

The invention discloses a preparation method of medicinal mulberry health-care vinegar and belongs to the field of health vinegar. The preparation method comprises the following steps: (1) material preparation: selecting fresh medicinal mulberries, removing diseases, mildew and rotten fruits and impurities, and carrying out cleaning, draining and drying at the temperature of below 35 DEG C; (2) crushing; (3) wall breaking and sterilization: carrying out ultrasonic-assisted low-temperature gas explosion treatment on the material by using a supercritical CO2 medium; (4) pulping and extracting: adding water into the wall-broken sterilized dry medicinal mulberry particles, and performing stirring and pulping at normal temperature, ultrasonic treatment and filter pressing to obtain medicinal mulberry normal juice; (5) alcoholic fermentation: performing combined fermentation with saccharomyces cerevisiae and lactobacillus helveticus; (6) acetic fermentation: carrying out combined fermentation by using Acetobacter pasteurianus Huniang 1.01 and HSMC-9; (7) quality adjustment; (8) removal of solid matters; (9) cooling treatment; (10) aging: carrying out aging in an electric field or a magnetic field; and (11) sterilizing and filling: conducting sterilization in a non-heating manner and filling. The medicinal mulberry health-care vinegar produced by the preparation method is preserved in active ingredients, outstanding in health-care function and excellent in flavor and quality.

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.

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 invention relates to a litchi rose wine and a preparation method thereof. The lychee rose wine uses lychee raw wine, red wine, and white wine as raw materials, and adds rose essential oil or rose hydrosol, and is equipped with fructose syrup and white sugar as a blending agent, supplemented by an appropriate amount of auxiliary materials, and is prepared by the following method: 1 ) Litchi harvesting, sorting, cleaning, cooling, peeling and pitting, pressing, enzymatic hydrolysis; lychee original wine; 3) blending, adding rose essential oil or rose hydrosol, membrane filtration, filling and sealing, and then the lychee rose wine is obtained. The prepared lychee rose wine has a clear and transparent body, low volatile acid content, significantly reduced aftertaste of the wine body, good taste, low fusel oil content, is not easy to get on top, and has anti-oxidation and other effects. The invention is applied to the preparation of various alcoholic beverages, especially widely used among white-collar women, and has broad market prospects.

The invention discloses a blend passion fruit-carambola wine and application thereof, belonging to the technical field of food. According to the invention, a wine base prepared from passion fruit andcarambola through mixed fermentation, spirulina, spine date seeds, lotus seeds, Poria cocos and red dates are used as raw materials, and other blending agents and a proper amount of accessory materials are cooperatively used for preparation of the blend 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) cleaning carambola, then carrying out juicing and residue filtering so as to obtain, uniformly mixing the carambola juice with the passion fruit juice according to a certain volume ratio and carrying out enzymatic hydrolysis; 3) successively carrying out composition regulation, fermentation, tank transferring for separation, clarification and ageing so as to obtain the wine base prepared from passion fruit and carambola through mixed fermentation; and 4) adding spirulina, spine date seeds, lotus seeds, Poria cocos and red dates, and successively carrying out blending, membrane filtration, filling and sealing so as to obtain the blend passion fruit-carambola wine. Theblend passion fruit-carambola wine prepared in the invention is high in clarification degree, low in the contents of fusel oil and volatile acids and good in taste and has calming, tranquillizing andantioxidant effects. The blend passion fruit-carambola wine is extensively applied to preparation of a variety of health-care liquor drinks and has good market prospects.

The invention discloses a fermented pepper beverage and a processing method of the fermented pepper beverage. The processing method comprises the steps of mashing cleaned fresh green peppers into a slurry state; adding white granulated sugar and mineral water; inoculating active dry yeast and fermenting; carrying out filter pressing to obtain juice; carrying out plate-frame fine filtration to remove pepper skin dregs; processing the obtained clear juice by a high-voltage pulsed electric field; performing hot-filling and sealing; and cooling, in such a way, a low-alcohol beverage is produced through carrying out short-time fermentation on the fresh green peppers, and the alcohol content of the beverage is lower than 5 DEG. According to the invention, the unique flavor of the peppers is retained, the fermentation flavor is increased, and the irritant taste of alcohol is removed and the fusel oil content of the finished product is lower than 50ppm, so that the pepper beverage is a uniquenovel food between the traditional fruit wine and a soft drink.