32results about How to "Refreshing aftertaste" patented technology

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

The nine grain brewing liquor is brewed with nine kinds of grains, including kaoliang, corn, rice, wheat, barley, glutinous rice, black rice, millet and pea and water in certain weight proportion. The preparation process includes the steps of high temperature yeast preparation, high temperature piling, fermentation in earth tank, setting in cellar, twice material throwing, fermentation for nine times, taking wine for seven times, stepped storing and blending. The nine grain brewing liquor has special flavor, and is mellow, harmonious and rich in aftertaste.

The invention relates to the field of brewing and specifically relates to fruity type distilled baijiu and a brewing method thereof. According to the fruity type distilled baijiu disclosed by the invention, sorghum, sticky rice, wheat, rice, corn and fruits are utilized as raw materials for brewing baijiu; by means of a preferred preparation technology, the baijiu is organically combined with microelements in the fruits, and the baijiu with unique fruity style is obtained. The prepared fruity baijiu disclosed by the invention has the advantages of clear and transparent body and no precipitation; fruity fragrance and mellow fragrance are coordinated; the prepared fruity baijiu has sweetness, gentleness and clear aftertaste; after drinking the fruity type distilled baijiu, a drinker can feelpleasant; types and use amounts of distiller's yeast are chosen; compared with the prior art, the distiller's yeast use amounts are reduced by 5 to 20%; furthermore, the saccharification, fermentation and esterification are functioned to the greatest extent in brewing. The baijiu yield of the preparation technology disclosed by the invention is improved by 5 to 10% compared with an original technology.

The invention belongs to the field of light industry tobacco and specifically relates to a method for reducing alcoholic fermentation time of flue-cured tobacco leaves by using biological technology to add tobacco leaf alcoholization fermentation beneficial bacteria in the process of alcoholic fermentation of flue-cured tobacco leaves, and improving tobacco leaf mellow feeling, soft feeling, eating taste, reducing burning taste and green odor. According to the method, by adding selected tobacco leaf alcoholization aroma enhancement and quality promotion beneficial bacteria to alcoholized and fermented tobacco leaves and by controlling the temperature, humidity and other conditions during the alcoholization fermentation process in stages, at the end of the alcoholization, the total sugar oftobacco leaves is increased to 37.42%, and the nitrogen content is decreased to 1.56%; product evaluation results: the aroma of tobacco leaves is improved, the sweetness is improved, the green gas isimproved, the aftertaste is refreshing, the smoke is soft, the odor is mellow, and the effect of flavor enhancement and quality improvement is remarkable.

The invention discloses a preparation method of a rhizopus oryzae fermented carbonated beverage. The carbonated beverage rich in nutrition and contains multiple bioactive ingredients is prepared by taking rice or glutinous rice as raw materials through the procedures of performing diastatic fermentation on rhizopus to obtain a stock solution rich in glucose, protein, multiple amino acids, little lactic acid, little fumaric acid and trace amount of alcohol, and performing inflation blending through a carbonated beverage making machine. The rhizopus oryzae fermented carbonated beverage prepared by the method disclosed by the invention is delicious in sweetness and sourness, mellow and intense, fresh in taste, fragrant and sweet in aftertaste, light in smell of rice/glutinous rice and unique in flavor; the carbonated beverage is rich in various amino acids, glucose and polysaccharides, and little in oligosaccharide, vitamin and various mineral elements, and does not contain or contains trace amount of alcohol; because the carbonated beverage is prepared from rice/glutinous rice, a great quantity of other bioactive ingredients are generated in the entire process through fermentation of rhizopus oryzae, and the fermentation process is safe and reliable.

The invention relates to the technical field of flavoring wine, and discloses elaeagnus angustifolia blossoms flavoring wine. The elaeagnus angustifolia blossoms flavoring wine is prepared from the following raw materials in parts by weight: 80-120 parts of baijiu, 20-24 parts of elaeagnus angustifolia blossoms, 2-5 parts of pueraria flowers, 5-8 parts of liquorice, 1-4 parts of fenugreek stems and leaves, 6-12 parts of a saccharification leavening agent and 50-60 parts of mineral water. The invention further discloses a preparation method of the elaeagnus angustifolia blossoms flavoring wine.The preparation method comprises the following steps that S1, raw materials are proportioned; S2, elaeagnus angustifolia blossoms is processed; S3, saccharification fermentation liquor is prepared; S4, the raw materials are mixed; S5, soaking and fermenting are carried out; S6, secondary fermentation is carried out; S7, stringing again and fragrance improving are carried out; S8, high-temperaturestorage is carried out; and S9, blending is carried out in proportion. The elaeagnus angustifolia blossoms are added for fermentation and fragrance mixing, so that the wine body is softer and harmonious, the aftertaste is fresh and clean, slight sweetness is achieved, the elaeagnus angustifolia blossoms and liquorice are roasted with honey, the raw materials are mild, irritation of alcohol to gastrointestinal tracts is reduced, and the prepared finished product is soft in taste and comfortable and pleasant in fragrance.

The invention relates to the field of health-care foods, and particularly relates to a dendrobe pu'er tea beverage. The dendrobe pu'er tea beverage is mainly prepared from the following raw materials in parts by weight: 5-12 parts of pu'er tea leaves, 5-10 parts of fresh dendrobium officinale leaves and 1400-1600 parts of water. According to the tea beverage, combination of the pu'er tea and fresh dendrobium officinale leaves in a specified weight portion has a remarkable synergistic effect, and the health-care effect is greatly enhanced, and the taste of the tea beverage is improved; and the taste of the beverage is greatly improved by adding a fresh kudzu vine root product, radix ophiopogonis, dried flos chrysanthemi and dried stevia rebaudiana in a specified ratio, so that the dendrobe pu'er tea beverage has rich and mellow taste, is fresh, smooth and long-lasting, and has a refreshing aftertaste.

The invention discloses health-care Baijiu with the effect of sleep improvement and a preparation method thereof. The health-care Baijiu contains the following raw materials per 100 KL: 10 to 14 kg ofsemen ziziphi spinosae extract, 6 to 10 kg of fructus citrus sarcodactylis extract, 6 to 10 kg of lotus seed extract and 4 to 6 kg of poria cocos extract; the preparation method includes the steps offirstly, preparing the semen ziziphi spinosae extract, fructus citrus sarcodactylis extract, lotus seed extract and poria cocos extract; after preparing the extracts, preparing 100 KL of basic liquor; taking 1 KL from the basic liquor for preparing the four extracts into a concentrated solution by high-speed cutting dissolving; then dissolving the concentrated solution in the remaining basic liquor; mixing evenly and then quickly freezing and filtering to obtain the Baijiu; the health-care Baijiu with the effect of sleep improvement of the invention is clear and transparent in color and elegant and delicate in fragrance, has light scent of flower and fruit, sweet and full taste, and clean aftertaste; the health-care Baijiu is especially suitable for insomnia people to drink for a long time.

The invention discloses a making technological method for Huoshengfotiaoxiang. The making technological method includes the following steps that fresh Tieguanyin 3-5-year-old tea leaves are selected; the selected fresh Tieguanyin tea leaves are made into pure-flavor Tieguanyin tea leaves; the obtained Tieguanyin tea leaves are processed and screened, and longan charcoal is baked for 1.5-2 h through a mechanical oven; the foreign flavor of the tea leaves is removed; the tea leaves obtained after the foreign flavor is removed through baking are put in a special bamboo baking cage for charcoal fire baking at the thickness of 2-3 cm. According to the making technological method for Huoshengfotiaoxiang, tea selecting, charcoal selecting, baking and heat control are carried out, the fresh Tieguanyin tea leaves are made into the traditional pure-flavor Tieguanyin tea leaves through a traditional semi-fermentation process, and the Tieguanyin tea leaves are subjected to branch removal, smell removal, red piece removal, red leaf removal and petiole removal fine processing; the screened longan charcoal is thirty-year-old longan charcoal, is hard in texture and does not generate smoke during combustion baking, the longan charcoal tea leaf processing technological method includes multiple procedures, and tea water is fresh, cool, evocative, clear, pure, smooth and aromatic, and has baking fragrance.

The invention relates to beef board noodles which comprise a noodle cake, a nutritional seasoning bag, a vegetable bag and a soup-stock bag. The noodle cake is prepared through processes of kneading dough and cooking and drying and the like, the nutritional seasoning bag is prepared through processes of frying after immersing and the like, and the soup-stock bag is prepared by decocting ox bones. The beef board noodles made in a dry form can provide convenience to people, and can be eaten anytime anywhere, so that the beef board noodles are simple and rapid. The expiration date is prolonged, the aftertaste of the taste is fresh and cool and fragrant and smooth, and the beef board noodles are more balanced and long in flavor.

The invention discloses a processing method for producing a lollipop by utilizing a traditional Chinese medicinal paste formula. The processing method mainly comprises the following steps: medicine soaking, decoction, concentrating, sugar preparation, forming and coating. The lollipop produced by the method is made for different patients in a one-person one-formula manner without changing the medicine effects of materials, can be packaged in a single-dose manner, is convenient for patients to control the administration amount and carry outwards, and can reflect the dialectical treatment of thetraditional Chinese medicines, and the processing method has the advantages of good stability, easiness in operation and control, and excellent market prospect, and is particularly suitable for promotion and application.

The invention belongs to the technical field of health preserving wine preparation, and particularly relates to radix ginseng and cornua cervi pantotrichum wine and a preparation method thereof. The radix ginseng and cornua cervi pantotrichum wine is prepared by taking Baijiu, radix ginseng, cornua cervi pantotrichum, heartwood of caesalpinia sappan, root bark of white mulberry, radix angelicae pubescentis, herba epimedii and fructus lycii as raw materials, reasonably designing a proportion and combining regulation and control on technological parameters. The use ratio of the raw materials is improved, synergistic efficacity is formed among various components, and further a health care effect is enhanced; the radix ginseng and cornua cervi pantotrichum wine is clear and transparent, is free of sediment and suspended matter, is fresh, cool, smooth and coordinated in aftertaste, and has peculiar fragrance and aroma and a peculiar style; the wine has the efficacities of relieving fatigue, enhancing immunity, improving sleep quality and the like, and is especially suitable for subhealthy people in contemporary society.

The purpose of the present invention is to provide an ingredient-containing seasoning which has an egg flavor and a creamy texture without showing any quality deterioration caused by the emulsification with fat or oil characteristic to emulsified seasonings such as conventional egg-flavored seasonings. Provided is an ingredient-containing seasoning comprising egg yolk, acetic acid and an ingredient, characterized in that: the viscosity thereof at 20 DEG C is 700-5000 mPa.s inclusive; the egg yolk content is more than 1 mass% and not more than 18 mass%; and the fat or oil content is not more than 10 mass% relative to the total seasoning.