213results about How to "Rich bouquet" patented technology

A process for preparing dry highland barley wine includes soaking highland barley, steaming, mixing with high-temp.-resistant alpha-amylase, stirring, pressing, saccharifying, fermenting under 30 deg.C, squeezing, clarrifying, mingling and filtering. Its advantages are low content of sugar, and high quality and stability.

The invention discloses a longan fermenting tequila which is characterized in that the longan fermenting tequila is prepared by carrying out the steps of pulping, dissolution assisting and corrosion resisting, pH value controlling, fermenting, distilling and the like on the materials including longan, pectase, a compound fermenting addition agent and active dry yeast. The alcohol content of the tequila is between 15 and 85 degrees; the methanol content (g/L) is equal to or less than 2.0; the copper content (mg/L) is equal to or less than 6.0. The longan fermenting tequila is firstly created in China, is colorless or pale yellow, bright and transparent, has harmony fruit fragrance and full-bodied wine fragrance, is a real invigorant, concentrates the essence of the longan, has a high nutrition value, has the property of wine to meet the favor of Chinese to the wine, does not contain the matters of the wine which assume fragrance and smell, and has a purer taste. Compared with the same kind of products abroad like aquavit, the taste of the longan fermenting tequila is fresher; moreover, the longan fermenting tequila does not contain the extractions of an oaken barrel and meets the taste of Chinese more.

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

The invention discloses concentrated wine containing purple onions, brandy with an onion flavor and a preparation method of the concentrated wine and the brandy. Grapes and the purple onions are taken as raw materials, and onion pieces and a mixture of grape juice, grape skin and seed are subjected to biological fermentation. The fermentation process is performed as follows: yeast aerobic fermentation and alcohol fermentation are performed, and the concentrated wine containing the purple onions and a byproduct, the brandy with the onion flavor, are prepared after freeze concentration, reduced pressure distillation, ultra-filtration sterilization, sterile filling and other processes. With the adoption of the preparation method, the problems about onion odor elimination and effective protection of non-volatile flavor substances and nutritional ingredients are solved, the concentration of nutritional and functional materials of the purple-onion-containing concentrated wine prepared with the method is increased by 5-6 times, the onion flavor and the fragrance of the wine and the brandy are rich, the tastes are extremely good, and the health-care function is remarkable. Little residual onion odor in the byproduct, the brandy with the onion flavor, can generate a special stimulation to the taste and the smell of a drinker, and accordingly, the unique flavor and taste of the brandy with the onion flavor are formed.

The invention discloses a method for brewing honey mead by red kojic rice. The method comprises the following steps of S1, pretreatment: taking honey, pouring the honey into a pretreatment tank, carrying out premixing and preheating treatment, and filtering to remove bee cadavers and big impurities after melting the honey; S2, honey dilution: pumping the honey which is subjected to the pretreatment into a honey mead fermentation tank, and adding water to dilute the honey; S3, honey sterilization: carrying out sterilization on diluted honey; S4, honey fermentation: carrying out fermentation by adding an appropriate amount of red kojic rice according to a formula; S5, honey mead clarification: pumping fermented honey mead into a storage tank, and clarifying the fermented honey mead; S6, filtration and separation: carrying out filtration and separation on qualified to-be-encapsulated honey mead through an ultrafiltration device, and obtaining a honey mead product.

The invention provides condensed cold impregnated bulk wine and a production method thereof. The production method of the condensed cold impregnated bulk wine comprises the following steps: crushing and removing stems; adding sulphurous acid and pectinase; separating grape juice; freezing and concentrating the grape juice; cold-impregnating residual grape pulp for 48 hours; pumping the concentrated grape juice into the grape pulp; adding yeasts for fermentation; and fermenting by apple milk. By creatively combining a process of cold-impregnation with freezing concentration, the problem that the quality of wine in China is relatively low at present is solved, and the fragrance of the wine is enhanced and the taste of the wine is improved. Finally, a purpose of brewing high-quality wine which is rich in fragrance, is smooth, elegant, and has coordinated and fruity taste is achieved.

The invention relates to a preparation method of a product with pumpkins as raw materials, more specifically to a preparation method of a pumpkin wine. The pumpkin wine processed by the preparation method provided in the invention has mellow wine flavor and rich nutrition. The technological steps of the method include: conducting washing, peeling, dicing and pulping on pumpkins, immediately adding potassium metabisulfite, then adding 0.03-0.05mg of pectinase into every 100ml of pumpkin juice, and conducting thermal preservation at a temperature of 40-60DEG C for 2-3h; adding white sugar, adjusting the sugar content of the pumpkin juice to 15-20%, adding citric acid to adjust the acidity of the pumpkin juice to 0.5-0.7; inoculating 10-20% of active dry yeast into a sucrose solution with a concentration of 8%, and carrying out activation at 25-30DEG C for 1-2h so as to obtain a yeast activation solution; then inoculating 10-20% of the yeast activation solution into pumpkin juice clarified by pasteurization, and carrying out activation at 25-30DEG C for 20-24h; and performing fermentation, aging, blending, clarification as well as sterilization.

The invention discloses a pawpaw distilled liquor and a preparation method thereof, belonging to the technical field of food processing and biological fermentation. The preparation method comprises the steps of: biologically fermenting papaya juice so as to transform carbohydrate into ethyl alcohol fully; and then preparing the pawpaw distilled liquor through twice distillation, storage, aging, mixing and filtration, wherein the distillation can improve an alcohol content, reduce contents of organic acids and polyphenols, and guarantee a relatively long expiration date and good mouth feeling of a finished liquor; and the contents of effective components in the finished liquor can be improved by mixing and adding a fermentation wine base into the distilled liquor. According to the invention, the pawpaw distilled liquor has the total content of the acids of 1-3 g/L, the total polyphenol content of 0.5-1.5 g/L and the alcoholic strength of 42-52%vol, is clear, transparent and full-bodied, rich in nutrition, fine and smooth as well as pure and mild in taste, has a full-bodied pawpaw smell, a soft taste and a refreshing feeling, and can be preserved for a long term at a normal temperature.

The invention provides kadsura coccinea fermentation-type fruit wine and a brewing method thereof. The brewing method of the kadsura coccinea fermentation-type fruit wine comprises the following steps: breaking kadsura coccinea fruits into pulp to obtain primary pulp; mixing the primary pulp, water and cane sugar according to the weight ratio of 1:(2-4):(1-1.5), regulating a pH (Potential Of Hydrogen) value to 3.4-4.3 to obtain liquid to be fermented; adding yeast activate fluid into the liquid to be fermented according to the weight ratio of 3-10%, and fermenting and successively deslagging and ageing to obtain a finished product. The kadsura coccinea fermentation-type fruit wine keeps effective ingredients in the kadsura coccinea fruits to a large extent and has a dark read, clarified and transparent wine body, a mellow, pure, soft, fresh and sweet taste, a fresh aroma and a strong fruity flavor. The brewing method has the advantages of simple technology and high fermentation yield.

The invention relates to the technical field of brewing wine, in particular to a brewing process of brandy, comprising the following steps: raw material treatment-fermentation-distillation-storage-preparation, aging-filtration, filling-finished product. As for the quality characteristic of male wine No.1 grape, the invention directionally develops the raw juice brandy and the skin residue brandy through the skin juice separation technology and the specific process adopted in the invention, and successfully solves the problem that the green smell in the fruit of the male wine No.1 grape occursin the wine in the prior art. The raw juice prepared by the invention is amber, clear and transparent, glossy, fruity and wine fragrance, and the aging fragrance is harmonious and elegant, rich, softand delicate in taste, and sweet and moisturizing in aftertaste. The brewing process has the advantages of light golden yellow brandy, clear and transparent, glossy, rich fragrance, harmony, mellow taste, long aftertaste.

The invention relates to a production method of red raspberry-rose fruit wine, belonging to the field of fruit wine beverage. The production method comprises the following steps: by taking red raspberry fruits and dried rose flower buds as main raw materials, squeezing the red raspberry fruits to obtain red raspberry fruit juice, adding purified water into the rose flowers and extracting to obtain rose water extract, evenly mixing the red raspberry fruit juice and rose flower water extract, adding white granulated sugar to adjust sugar degree, performing main fermentation, then performing after fermentation, then blending including flavor adjustment and sugar acid adjustment, ageing, filling, and sterilizing, to obtain the red raspberry-rose fruit wine product. The red raspberry-rose fruit wine is mellow in fruit, flower and wine scents, clear and transparent, and has attractive wine red color, palatably sour and sweet and freshly present. The production method is simple to operate, and the obtained red raspberry-rose fruit wine product has strong health function, and is wide in market prospects.

The invention relates to a wine aroma beef sauce and a preparation method thereof. The wine aroma beef sauce is characterized in that the wine aroma beef sauce is prepared from the following raw materials by weight: 60-65 parts of beef, 2-3 parts of davallia mariesii moore ex bak, 1-2 parts of lotus leaf, 2-2.5 parts of osmanthus fragrans, 1-1.3 parts of rosa laevigata michx, 0.8-1 part of astragalus complanatus, 1.2-1.3 parts of ailanthus altissima swingle flower, 1.5-1.6 parts of root of hempleaf negundo chastetree, 8-9 parts of brown sugar, 4-5 parts of soybean, 7-8 parts of porphyra, 20-21 parts of carrot, 18-20 parts of hami melon, 20-23 parts of beer, 10-11 parts of amorphophallus konjac powder, 1-2 parts of allium ascalonicum, 2-3 parts of fresh ginger, 6-7 parts of olive oil, 350-360 parts of sweet flour paste, 0.4-0.5 part of lactic acid bacteria, and 4-5 parts of a nutritional additive. According to the present invention, the beef sauce has characteristics of delicate taste, rich wine aroma, simple and easy-performing preparation process, rational and scientific formula, and complete nutrition, and a variety of Chinese herbs are added during the processing process, wherein davallia mariesii moore ex bak, rosa laevigata michx and astragalus complanatus can provide a kidney invigorating effect, lotus leaf and ailanthus altissima swingle flower can provide effects of wind-evil dispelling and dampness removing, and the bone and muscle reinforcing effect can be achieved after often taking the wine aroma beef sauce.

The invention discloses a preparation method of roxburgh rose juice and roxburgh rose wine. The roxburgh rose juice is prepared by the following production processes: rinsing, screening, juice squeezing, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The roxburgh rose wine is prepared by the following production processes: rinsing, screening, juice squeezing and primary fermentation, secondary fermentation, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The prepared roxburgh rose juice has high nutrient content, unique flavor, fresh and cool taste, rich vitamins, amino acid and superoxide dismutase SOD, and low sugar, can be directly drunk or diluted for drinking and has relatively good health efficacy, the nutrient contents are sufficiently released and are easily absorbed by a human body, and the utilization rate of roxburgh rose fruits is high; the roxburgh rose wine is rich in vitamins, amino acid and superoxide dismutase SOD and has the fruit flavor of the roxburgh rose fruits as well as the efficacies of refreshing and helping produce saliva and slake thirst after being drunk, the contents of vitamin C and vitamin P are far higher than the contents of other fruit wine, and the alcoholic strength is 11-13 degrees; the roxburgh rose juice and the roxburgh rose wine have the efficacies of preventing cancers, helping digestion, relieving tedium and delaying senescence.

The invention relates to a process for brewing high-grade dry botrytis sweet white wine. The process is characterized by comprising the following steps of: picking white grapes of which the sugar content is more than or equal to 200g/L and the total acidity is between 6 and 8g/L, removing rotten and unripe grapes, drying complete strings of white grapes on a bamboo curtain externally covered by gauze in a dry, rainproof and well ventilated place, pressing at room temperature, and controlling the juice yield to be 20 to 40 percent; adding 60 to 100 mg of liquid sulfurous acid for wine-making industry into the each liter of obtained grape juice, clarifying for 24 to 72 hours, and separating clear juice; and controlling the temperature and fermenting the clear juice at the temperature of between 14 and 16 DEG C and then separating, and aging for 12 to 24 months. The high-grade dry botrytis sweet white wine brewed by the method has sweet and wet mouthfeel, strong fruity flavor and wine fragrance, also has some botrytis characteristics and can adapt to the mouthfeel of the majority of consumers.

The invention discloses a rhizopus which is collected in the CCTCC (China Center for Type Culture Collection) and has a collection number of No. M 2011323 and the application of the rhizopus to the preparation of a rice wine yeast, belonging to the field of microorganism. The invention further discloses the rice wine yeast prepared from the rhizopus and a method for preparing the rice wine yeast.The rhizopus used for preparing the rice wine yeast is obtained through screening, the rice wine brewed by using the rice wine yeast has high alcohol and sugar content and tastes sweeter and more fragrant than the rice wine brewed by using the existing rhizopus rice wine yeast.

The invention relates to the field of health products, and discloses a preparation method of red bean honey health wine. The waste is turned into the wealth by utilizing a red bean processed precooked solution so as to realize high-efficiency utilization of resources and reduce the pollution, and a nutrition and health product is provided for consumers. The preparation method of red bean honey health wine disclosed by the invention comprises the following steps: 1) taking the red bean processed precooked solution to carry out sterilization processing; 2) adding honey into an obtained solution in the step 1) under an aseptic condition, adjusting the sugar degree of the solution till 17%-20%; 3) inoculating activated active dry yeast to the obtained solution in the step 2) at the temperature of 32-38 DEG C, wherein the mass fraction of the active dry yeast is 0.08% to 0.12%; 4) fermenting for 48-96h at the temperature of 26-30 DEG C; 5) carrying out sterilization processing again; 6) cooling, standing, filtering and packaging under the aseptic condition. According to the method, various nutritional ingredients in red bean are fully reserved, and wine body is rich in fermented mellow fragrance.

The present invention belongs to the technical field of baijiu brewing and provides a method for manufacturing baijiu by cellar-in-cellar fermentation. The method comprises the following steps: S1, raw materials are pretreated: raw materials are weighed, the weighed raw materials are mixed, a mixture is crushed, water is added for soaking to obtain a wet mixture, the wet mixture is boiled, and cooling and air-drying are conducted to obtain brewed grains; and the raw materials are composed of the following components in parts by weight: 23-50 parts of sorghum, 16-35 parts of polished round-grained rice, 8-26 parts of tartary buckwheat, 5-16 parts of corns, 2-13 parts of sophora flowers and 2-6 parts of lotus flowers; S2, fermentation materials are prepared: koji block powder is added into the brewed grains obtained in the S1 and the materials are mixed evenly to obtain fermented materials; S3, fermentation is conducted: a cellar-in-cellar fermentation is used, a layer of corn cob is first sprinkled in a pool bottom of a cellar pool of a cellar-in-cellar, then a layer of the fermentation materials is added, then a layer of lotus receptacles is then sprinkled, then a layer of the fermented materials is added, cellar mud is used to seal a top, fermentation is conducted for 3 months and fermented grains are obtained after being taken out from the cellar; and S4, the fermented grainsare distilled to obtain the baijiu. The above technical solution solves problems that in the prior art, koji adding amount is low and pool entering temperature is low, thereby affecting yield and fragrance of the baijiu.

The invention relates to the technical field of wine making, in particular to wax gourd wine and a preparation method thereof. The wax gourd wine mainly comprises the following raw materials in parts by weight: 70-80 parts of wax gourds, 40-50 parts of pumpkins, 15-20 parts of hawthorns, 10-15 parts of celeries, 20-25 parts of sugarcanes, 17-20 parts of radix notoginseng, 15-17 parts of lithospermum, 15-17 parts of madders, 15-17 parts of liquorice, 13-15 parts of shizandra berries, 0.2-0.4 part of a de-acidification agent, 1-2 parts of zymocyte and the like, and is prepared by the steps of raw material treatment, pulping, enzymatic hydrolysis, fermentation, de-acidification, clarification, aging, super-high pressure sterilization and the like. The wax gourd wine provided by the invention is thick in wine fragrance, sour, sweet and tasty, and rich in nutrition and has the effects of detoxifying, inducing diuresis, dissolving phlegm, relieving restlessness, quenching thirst, eliminating dampness, relieving summer-heat, beautifying, nourishing skin and the like; the preparation method is simple and convenient for practical operation.