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 provides a baijiu brewing process. The process comprises the steps: taking materials, by weight, 70-80 parts of sorghum, 20-30 parts of wheat, 10-20 parts of rice, 10-20 parts of glutinous rice, and 3-5 parts of corns; soaking after the materials are broken, draining, round-steaming stewing and spraying water concomitantly; then adding rice husk and the wheat to carry out the medium-temperature daqu accumulation saccharification; then putting them into a cylinder for fermentation for 60-70 days; breaking off both ends, distilling baijiu partially, to obtain multi-grain rich flavor type base baijiu; then taking 70-80 parts by weight of sorghum, soaking, round-steaming stewing after draining; adding the rice husk and the wheat to carry out the medium-temperature daqu accumulation saccharification, putting them into a cylinder for fermentation for 60-70 days; breaking off both ends, distilling baijiu partially, to obtain single grain rich flavor type base baijiu and store; taking 50-60 parts by weight of the multi-grain rich flavor type base baijiu and 8-10 parts by weight of the single grain rich flavor type base baijiu to blend, and finishing the steps. The baijiu brewed by the process has the advantages of being soft and non-stimulating in taste; not getting drunk easily for drinkers; fresh in tail taste.

The invention relates to the field of marine fish processing and discloses canned tuna and a preparation method thereof. Tuna with rich fish catch at present is taken as a raw material, and multiple components coordinate with one another by virtue of compatibility and processing, so that the fishy taste of the tuna is removed, unique spicy taste of the fish can be obtained, and the taste of the fish is obviously improved. The canned tuna is full and smooth in taste and fresh and cool in aftertaste, has a certain fruit fragrance and a certain health effect and is rich in color, coordinated in matching, good in taste and convenient to store and transport, the purchase desire and appetite of consumers are stimulated, and the utilization of the tuna resources is improved.

The invention relates to the field of wine brewing and specifically relates to tea fragment type white spirit and a production process thereof. The production process for the tea fragrant type white spirit comprises the following steps: A, soaking sorghum or rice materials in water at a temperature over 80 DEG C to for 22-26 hours, then, drying, adding into a bottle and cooking to obtain cooked grains; B, spraying out and cooling the cooked grains to 30-34 DEG C, then, spreading distiller yeast, cultivating bacteria in a box, preparing grain stillage and uniformly stirring in sequence, cooling to 22-23 DEG C, then, adding into a tank and fermenting to obtain fermented grains; C, removing water, kneading, piling, re-kneading and drying black tea in sequence, then soaking in boiled water for 11-13 hours, and separating out a leachate; D, mixing the leachate with the fermented grains, and then adding the mixture into the bottle and distilling, layering and storing liquor to obtain the product. The unique-style tea fragrant type white spirit prepared by the production process of the tea fragment type white spirit provided by the invention has higher healthcare and nutrition value, has a better effect for increasing the body immunity and preventing diseases, and is better in mouthfeel.

The invention discloses a brewing method of low-vol fermentation type inflated rice wine. The method comprises the following steps of steaming polished glutinous rice to obtain cooked polished glutinous rice, sprinkling water to cool the cooked polished glutinous rice, adding Chinese yeast, forming a hole in the cooked polished glutinous rice after being blended with the Chinese yeast, performingsaccharification, adding water, and then performing fermentation at 18-25 DEG C for 36-60h; adding rice yeast, heating fermentation mash liquid to 60-65 DEG C, and maintaining the temperature of 60-65DEG C for 2-4h; and then squeezing the mash liquid, performing decoction on raw wine, performing settling, performing filtration with a frozen film, performing freezing, and performing inflating so as to obtain the low-vol fermentation type inflated rice wine. According to the brewing method disclosed by the invention, through a technique for controlling wine vol, sugar degree and acidity, the wine vol of the obtained low-vol fermentation type inflated rice wine is 4-8%vol, the sugar degree is 80-150g / L, the acidity is 3-6g / L, the proportion of the sugar degree to the acidity is proper, the low-vol fermentation type inflated rice wine is harmonious in sweet and acid degree in mouth feel, and the situation that the low-vol fermentation type inflated rice wine is too sweet and greasy due tohigh sugar degree and low acidity or is acerb in mouth feel and remained in mouth due to low sugar degree and high acidity can be avoided.

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 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 invention discloses mashed tea wine and liquor and spirits mixed wine. The mashed tea wine and liquor and spirits mixed wine is prepared from the following raw material components in parts by weight: 20 to 30 parts of sesame, 30 to 40 parts of peanut kernel, 10 to 15 parts of rhizoma zingiberis recens, 40 to 60 parts of raw tea leaves, 10 to 20 parts of mung bean, 5 to 10 parts of litsea cubeba seeds, 100 parts of glutinous rice and 50 to 80 parts of water. The invention further discloses a preparation method of the mashed tea wine and liquor and spirits mixed wine; the preparation methodcomprises the following four steps: firstly, mixing the raw materials in parts by weight; putting a mixture into a crusher or a mashing bowl and crushing to obtain mashed tea powder; then mixing the mashed tea powder and the glutinous rice and carrying out first-time fermentation to prepare mashed tea wine; finally, adding liquor and spirits and carrying out second-time fermentation; putting the wine into a cellar and storing for half a year or more at least; filtering and naturally precipitating; taking supernatant to prepare a mixed wine finished product. The wine has the characteristics ofmellow mouthfeel, fine, smooth and full taste and fresh aftertaste and is slightly sweet; long-term drinking can realize the effects of maintaining health, invigorating stomach and maintaining beauty.

The invention discloses a production method of rice-flavor liquor. The production method comprises the following steps of uniformly mixing thoroughly cooked rice, dried yeast balls, active dry yeast and rice koji accounting for 11-50% of the weight of the rice, adding water to immerse the mixture, and sealing and fermenting the mixture; and distilling the mash obtained by fermentation, adsorbing with activated carbon, carrying out filter pressing, and ageing to obtain the rice-flavor liquor. According to the method, pure aspergillus oryzae or rhizopus is used for preparing the rice koji, low-temperature bacterium cultivation is performed in the early stage, and spore germination and rapid growth are promoted. In the middle stage, a medium-temperature culture process at 38-48 DEG C is adopted, rice grains are controlled to be properly saccharified, sugar is generated and is subjected to a Maillard reaction with amino acid, and under the drying action in the later stage, rich and pleasant baking fragrance is generated and is compounded with nut fragrance generated by mould to form special rich koji fragrance. The rice koji contains flavor components, is used as a precursor substance of the wine to endow the wine with unique flavor, is very good in harmony with the fresh scent of rice, brings rice fragrance, kernel fragrance and baking fragrance to the wine body, and is greatly different from the traditional rice fragrance.

The invention discloses fermented rice wine and a brewing method thereof. The method comprises the following steps: taking rice, and adding 10-15% of rice koji and 5-10% of distiller's yeast for fermentation in the rice; carrying out second-time feeding, specifically, adding rice and 10-15% of rice koji, and continuing fermentation; carrying out third-time feeding, specifically, adding rice and 10-15% of rice koji, and continuing fermentation, wherein the total fermentation time is 20-30 days; and performing subsequent treatment to obtain the rice wine. Pure aspergillus / rhizopus is used for preparing the rice koji, and a rice culture medium and a medium-temperature bacteria culture process are adopted, so that the rice koji has strong nut aroma, is white in color, free of sour and musty taste and low in sugar content, and is more beneficial to production of rice fermented wine with light color and elegant aroma.

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 discloses a honey wine and a making method thereof and relates to the technical field of food processing. The honey wine is prepared from, by mass, 85-90% of blended wine, 3-5% of maintain flower honey nutrient solution, 2-5% of maintain flower pollen nutrient solution and 2-5% of royal jelly nutrient solution. The honey wine is rich in nutritional ingredient, high in alcoholic strength, transparent and clear in vinosity and has a strong wine taste, moderate, fine and full wine sauce and a cool aftertaste.

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 invention belongs to the field of light industrial tobacco, and specifically relates to a method of using biotechnology to add tobacco leaf alcoholizing fermentation beneficial bacterial strains in the alcoholizing fermentation process of flue-cured tobacco leaves to reduce the alcoholizing fermentation time of flue-cured tobacco leaves, improve the mellowness, softness, and taste of tobacco leaves, and reduce burnt taste and blueness. The smelly way. In this method, the selected microorganisms beneficial to alcoholizing and fermenting tobacco leaves are added to the alcoholizing and fermenting tobacco leaves, and the temperature, humidity and other conditions in the alcoholizing and fermenting process are controlled in stages, and the total sugar of the tobacco leaves after alcoholizing is increased to 37.42%. Nitrogen content dropped to 1.56%. Smoking evaluation results: the aroma of tobacco leaves is improved, the sweetness is improved, green miscellaneous gas is improved, the aftertaste is refreshing, the smoke is soft, the smell is mellow, and the effect of flavor enhancement and quality improvement is remarkable.

A citron rice wine and its manufacturing method includes a citron sugar pickling step; a citron extract finishing step; a citron crude liquid mixing step; a rice wine mixing step; a citron skin removing step; a vacuum ripening step; and a rice wine extracting step. There is further provided a tapioca mixing step wherein a tapioca citron rice wine is finished using the citron rice wine which has been manufactured in the rice wine extracting step. With respect to the extracted citron rice wine, the following steps are performed in a base finishing step: a citron rice wine precipitating step; a refined rice wine extracting step; a distilled liquor mixing step; and a carbonated water mixing step. In a cocktail finishing step, there are provided the steps of a cold base finishing step for cooling the base, an apple mint adding step; a base adding and mixing step; a tapioca mixing step; a carbonated water adding step; and a lime / lemon mixing step.

The invention discloses a chicken sausage pill which comprises the components in parts by weight: 2-5 parts of collagen casing and 40-50 parts of chicken breast meat, 30-40 parts of minced chicken meat, 10-20 parts of chicken skin, 5-8 parts of soy protein, 10-20 parts of starch, 10-20 parts of ice water, 8-10 parts of seasoning, 1-3 parts of food additives, 0.5-1 part of food flavor and 1-3 parts of spice which are filled into the collagen casing. The chicken sausage pill can be widely used in food making, barbecue, soup making, Fondue Chinoise and frying. The chicken sausage pill effectively avoids the sweet and greasy taste of flour and rice products and high-fat and greasy taste of meat products, thus reaching the aim of reducing lipid and supplying nutrients.

The invention provides a method for improving the aftertaste of fruit and vegetable juices. The method includes: subjecting the fruit and vegetable juices to phosphatase treatment to reduce the guanylic acid content.

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.

The invention relates to the technical field of food processing, in particular to a healthy officinal dendrobium stem beverage. The healthy officinal dendrobium stem beverage is mainly made from, by weight, 2-5 parts of fresh officinal dendrobium stems, 1-3 parts of kudzu vine roots, 0.5-1 part of pitted phyllanthus emblica and 90-110 parts of water. By utilizing reasonable compatibility, the healthy officinal dendrobium stem beverage has an obvious synergistic effect, and a health-care effect is greatly improved. Preferably, the phyllanthus emblica, honeysuckle, stevia rebaudiana and xylitol are further added in the healthy officinal dendrobium stem beverage for improving a taste, so that the healthy officinal dendrobium stem beverage has a rich, mellow, fresh and smooth taste, is smooth and lasting and has a fresh and cool aftertaste. The invention further provides a preparation method of the healthy officinal dendrobium stem beverage. The method is simple and easy to operate and convenient to operate.

The invention discloses white spirit with gastrointestinal tract regulating effect,. The white spirit is prepared by adding the following substances into 100 L of base liquor according to the proportion: 0.1-0.4 g / L of a garlic extract, 0.1-0.4 g / L of an onion extract, 0.05-0.2 g / L of a ginseng extract, 0.02-0.15 g / L of a kudzuvine root extract and 0.15-0.45 g / L of fructo-oligosaccharide. According to the invention, plant or traditional Chinese medicine active ingredients and traditional white spirit are fused and blended, and a white spirit form product which is slightly yellow, clear, rich in fragrance, comfortable in herbal fragrance and soft, sweet and mellow in taste is obtained. Research by adopting a crowd drinking function perception comparison test method shows that the white spirit has the effect of improving the gastrointestinal tract after being drunk, and besides, the preparation method of the white spirit is high in operability and suitable for being applied to the wine industry.