41results about How to "Shorten the brewing cycle" patented technology

The invention relates to the brewage of wine, in particular to a method for brewing blueberry wine. The chosen sound and fresh blueberries are broken up to form blueberry jam, wherein, pectase is added with an amount of 20 to 100 milliliters per 1000 kilograms of blueberry jam; the zymohydrolysis time is 10 to 100 minutes, the zymohydrolysis temperature is 45 to 65 DEG C; afterwards, enzyme is destroyed at the temperature of 106 to 121 DEG C for 15 seconds to 30 minutes, after the enzyme is destroyed, the blueberry jam is cooled to the common temperature, the cooled blueberry jam is immersed into the original wine for 3 to 5 months, the immersed original wine is added with clarifier and is filtered, alcohol is used to prepare the original wine to ensure that the alcohol content is up to 9 to 12 degrees, and then the wine is filtered, thereby obtaining the blueberry wine. The brew cycle of the invention is shortened from more than three years of the prior art to three to six months, which raises the utilization rate of a device and lowers the cost. Moreover, the brewed blueberry wine has strong fruit aroma and limpidity as well as rich nutrition and pure taste and the juice extracting rate is increased by 5 to 8 percent.

The invention relates to a preparation method of a blueberry wine. The preparation method comprises the following steps of cleaning blueberry fruits, and then, smashing the blueberry fruits to form blueberry slurry; adding pectinase into the blueberry slurry to carry out enzymolysis, carrying out enzyme deactivation, cooling to the room temperature to obtain cooled blueberry slurry, adding alcohol and an active dry yeast for a wine to ferment, and when the sugar content is measured to be up to 1 BoX, ending the fermentation to obtain a raw blueberry wine; and adding an antacid into the raw blueberry wine, filtering, blending the raw wine by using the alcohol to ensure that the alcohol strength is up to 9-12 degrees, and then, filtering to obtain the blueberry wine. According to the method disclosed by the invention, insoluble substances such as pectin substances, cellulosics and polysaccharides in the raw wine are effectively dissolved by using a pectinase enzymolysis agent, so that fruit juice is clarified within short time; and the blueberry wine with stable chemical property is brewed by using processes such as fermenting by using an active dry yeast for a wine, ageing and filtering, and the brewing period is shortened from more than three years consumed by using the traditional method to three to five months, so that the working period is shortened, the utilization ratio of equipment is increased, and the labor cost is reduced.

The invention discloses a preparation method of apple vinegar, belongs to the technical field of food processing, and solves the problems of long solid-fermentation period and poor liquid-fermentation quality in the traditional technology. The preparation method comprises the following steps of: (1) cleaning and crushing apples, controlling the sugar degree to be 10-12%, then electrifying and magnetizing, so as to obtain magnetized apple juice; (2) adding yeast with the mass being 0.015-0.025% of the mass of the apple juice and alcohol with the mass being 0.5-1.5% of the mass of the apple juice, and fermenting for 2-3 days at the temperature of 33-37 DEG C, so as to obtain apple wine; (3) adding acetic acid bacteria with the mass being 0.1% of the mass of the apple juice into the apple wine, and fermenting for 2-3 days at the temperature of 23-27 DEG C, so as to obtain the apple vinegar; and (4) carrying out vinegar spraying sterilization on the apple vinegar, then adding methylglyoxal with the mass being 0.01% of the mass of the apple vinegar, ageing for 10-12 days, and adjusting the acidity to be 3.5-4%, so as to obtain finished apple vinegar. The preparation method disclosed by the invention has the advantages that the fermentation period is shortened, the quality of the apple vinegar is improved, the taste of the apple vinegar is soft and mellow, and nutrient substances are rich.

The invention relates to a brewing method of acid beer. According to the method, water, malt, hops and yeast are taken as main raw materials, sour wort is taken as an auxiliary raw material, malt is crushed and then subjected to wort saccharification, filtration and vinasse washing, wort obtained after vinasse washing is heated and boiled, hops are added in the boiling process, the sour wort is added in 5 min before boiling is finished, the adding amount of the sour wort is 1-10% of the mass of the wort, after boiling is finished, cyclotron precipitation is carried out to obtain raw wort, theraw wort is subjected to cooling and oxygenating, and beer yeast for fermentation is inoculated to obtain sour beer, wherein the sour wort is prepared by a biological acidification method. The sour beer is brewed by adding the sour wort in the wort boiling process, the brewing method is simple and easy to operate, the production cost is reduced, the brewing period is shortened, the brewed sour beer is rich in aroma, the malt aroma, the ester aroma and the hops aroma are mutually balanced and pleasant, the acidity is balanced, and the overall flavor and taste of the final beer are good.

The invention relates to the field of fruit wines, and discloses a blueberry wine and a making method thereof. The blueberry wine is composed of wheat original wine, blueberries and rock sugar. The making method concretely comprises the following steps: washing ripe fresh blueberries, carrying out squeezing fragmentation, adding pectase to a blueberry juice containing peel and pulp, carrying out enzymatic hydrolysis, adding yeast to a blueberry enzymatic hydrolysis solution obtained after the enzymatic hydrolysis, introducing carbon dioxide, carrying out sealed fermentation for 72h, adding a certain amount of the wheat original wine and rock sugar to the obtained fermented liquid, storing the obtained mixed liquid in an oak barrel at 10-18DEG C for 6 months, carrying out degerming membrane filtration, carrying out ultrahigh temperature instantaneous disinfection, and carrying out bottling storage. The blueberry wine has the characteristics of dense aroma, abundant nutrition, clarified wine body, surpassingly beautiful color and short making cycle, and can greatly improve the supply in order to meet market demands.

The invention relates to a method for rapidly and efficiently brewing red rice mature vinegar. The method sequentially includes the following steps that 1, normal temperature soaking is conducted; 2, pulp grinding and steaming are conducted; 3; primary saccharifying is conducted; 4, secondary saccharifying is conducted; 5, primary alcoholic fermentation is conducted; 6, secondary alcoholic fermentation is conducted; 7, acetic fermentation is conducted; 8, pressing is conducted through a plate-frame press, clarified liquid is filtered, aging is conducted in respective aging tanks, blending, bottling and packing are conducted, and the finished product is obtained. According to the method for rapidly and efficiently brewing the red rice mature vinegar, new processes of secondary saccharifying and step-by-step alcoholic fermentation are adopted, a traditional red rice mature vinegar brewing process is broken through, the starch saccharification ratio is effectively increased, two types of aspergillus are adopted for mixed fermentation, the alcohol conversion ratio is increased, and therefore the generation ratio of the red rice mature vinegar is increased. The brewed red rice mature vinegar is rich in amino acid and protein, and aromatic substances for brewing white rice and red rice and nutritional value are integrated.

The invention provides a brewing method of honey vinegar. The honey vinegar is prepared as follows: honey is diluted and sterilized, and the obtained honey is inoculated with an alcohol fermenting agent and an acetic acid fermenting agent. The content of flavor substances in the honey vinegar is increased, the honey vinegar has strong aroma and mellow taste, the fermentation speed is increased, and the brewing cycle of the honey vinegar is shortened.

The invention discloses a stomach-nourishing wild strawberry and grape sparkling wine. The stomach-nourishing wild strawberry and grape sparkling wine is prepared from, by weight, 100-120 parts of wild strawberries, 50-60 parts of cabernet sauvignon, 6-8 parts of black jujube, 8-10 parts of cherries, 3-5 parts of yam, 4-6parts of glutinous rice, 1-2parts of basil seeds, 2-3parts of black tea powder, a proper amount of macerating enzyme and aroma-producing active dry yeast and a proper amount of red wine yeast and compound clarifying agent. Multiple raw materials having stomach-nourishing and spleen-invigorating effects are added, so that the sparkling wine is rich and comprehensive in nutrition and remarkable in health-care effect, the finished product sparkling wine is ruby red or purple red, clear, transparent and full-bodied, has a red and bright color and luster, has rich bubbles, a pure and soft taste, palatable sourness and sweetness and a long aftertaste after being poured into glasses and integrates a full-bodied fruity flavor and an elegant bouquet, the alcoholic strength is 6-12% vol, a carbon dioxide pressure (20 DEGC) is 0.1-0.4 MPa, and the stomach-nourishing wild strawberry and grape sparkling wine can cater to the demand for food safety, nutrition and health of modern people.

The invention discloses broad bean sauce rich in soybean oligosaccharides and a preparation process thereof, and belongs to the technical field of food fermentation engineering. The method comprises the steps of broad bean pretreatment, finished koji preparation and thin mash fermentation. Aspergillus oryzae, bacillus and halophilic lactic acid bacteria are adopted for synergistic koji preparation. The multi-strain synergistic koji preparation comprises the steps that in the koji preparation starting stage, 1-5% o of aspergillus oryzae spore powder is inoculated according to the weight of koji materials, 103-105/g of bacillus is inoculated according to the weight of the koji materials 5-6h after koji preparation, and 103-105/g of halophilic lactic acid bacteria is inoculated after first koji loosening. By means of continuous changes of the fermentation microenvironment in the koji preparation process, proper conditions are created for growth and metabolism of three microorganisms respectively. The ratio of bacillus to halophilic lactic acid bacteria in finished koji is 10: 1-1: 1, sufficient alpha-glucoside synthetase, beta-glucosidase and other rich enzyme systems are provided for broad bean sauce thin mash fermentation, finally the content of broad bean sauce soybean oligosaccharides is increased, the biological activity of the product is improved, and the product is beneficial to the human intestinal tract.

The invention provides a preparation method for nippon hawthorn fruit wine. The preparation method comprises the first step of preparing a mixture of nippon hawthorn pulp and sorgo straw juice, the second step of adding sulfur dioxide, the third step of adding an artificial yeast nutrient solution for fermentation, the fourth step of separating juice and residues to obtain a supernatant, the fifth step of carrying out fining for clarification and carrying out freezing, the sixth step of carrying out filtering and centrifugation to obtain raw wine, the seventh step of adding part of the raw wine into a yeast extractive for ageing, and the eighth step of blending. The nippon hawthorn and sorgo straws serve as the raw materials to brew the nippon hawthorn fruit wine which is prominent in aroma, continuous in fragrance, full, and unlabored in taste; the preparation method is simple and easy and convenient to operate, the brewing period is short, the cost of the raw materials is low, the economic benefits are remarkable, and the method is suitable for commercialized production of the nippon hawthorn fruit wine.

The invention discloses a pure-bacteria-inoculated liquid circular making method for Fujian monascus vinegar and relates to vinegar. The pure-bacteria-inoculated liquid circular making method comprises the steps of preparing Fujian monascus vinegar mother firstly; then preparing monascus wine and performing bacterial strain culture; finally, conducting pure-bacteria-inoculated liquid circular making process of the Fujian monascus vinegar. According to the invention, the modern bioengineering technology is adopted to improve the unique making process of the brand-name distinctive fermented condiment; dedicated acetobacter solution is inoculated to the fermentation broth of the Fujian monascus vinegar, and after culture for a period of time, the mature Fujian monascus vinegar is taken out; thus, the pure-bacteria-inoculated liquid circular making process for the Fujian monascus vinegar is completed. Through the adoption of the pure-bacteria-inoculated liquid circular making method, the making cycle of the Fujian monascus vinegar is shortened.

The invention provides a brewing formula for tangerine fruit wine and a process thereof. A preparation method comprises the following steps: raw material treatment, enzymolysis, fermentation, fruit wine preparation and the like by taking tangerine as a primary raw material and fruits such as lemons as an auxiliary material. Compared with a conventional fresh fruit fermenting process, the preparation method is simple, the fermenting process is easy to control, the equipment investment is small, the product quality is highly standardized and the cost is low. Compared with the ageing time of common wine, the brewing period is shortened obviously, and the production efficiency and the fund utilization ratio of a production enterprise are improved. The tangerine wine is rich in nutrient and green and natural, has good color and luster and flavor and has a health-care function.

The invention discloses an anti-fatigue strawberry grape sparkling wine. The anti-fatigue strawberry grape sparkling wine is prepared from the following raw materials by weight part: 100-120 of wild strawberries, 50-60 of Cabernet Sauvignon, 6-8 of tomato, 1-2 of stevia rebaudiana, 1-2 of pandan leaf, 2-3 of Hibiscus manihot flower, 3-4 of pecan kernel, 1-2 of flammulina velutipes, 1-2 of Gynostemma pentaphyllum, a proper amount of macerating enzyme and aroma-producing active dry yeast, and a proper amount of red wine yeast and a compound clarifying agent. The anti-fatigue strawberry grape sparkling wine provided by the invention is added with a variety of raw materials with fatigue relieving efficacy, has rich and comprehensive nutrition, and significant health care effect, the finished product sparkling wine is ruby red or purple red, has bright red color, is clear and transparent, and full-bodied, when the wine is injected into a cup, the bubbles are rich, the taste is pure, the sweetness and sour are palatable, the taste is soft, the aftertaste is lingering, the strong fruity flavor and elegant wine aroma are integrated, the alcohol strength is 6-12%vol, and the carbon dioxide pressure is (20DEG C) 0.1-0.4MPa. Therefore, the anti-fatigue strawberry grape sparkling wine meets the demands of people for food safety, nutrition and health.

The invention provides a preparation method of longan and apple vinegar. The preparation method is characterized by comprising the following steps: (1) shelling fresh longan, taking the flesh, and squeezing the fresh to obtain longan juice; (2) cleaning and crushing apples, and controlling the sugar degree to be 10-12%; (3) adding the longan juice, saccharomycetes of which the mass is 0.02-0.05% of that of apple juice, and alcohol of which the mass is 0.5-1.5% of that of the apple juice into the apple juice, keeping the temperature to be 33-37 DEG C, and fermenting for 2-3 days to obtain longan and apple wine; (4) adding acetic bacteria of which the mass is 0.1% of that of the apple juice into the longan and apple wine, keeping the temperature to be 23-27 DEG C, and fermenting for 2-3 days to obtain longan and apple vinegar; (5) pouring the longan and apple vinegar, carrying out sterilization, then adding methylglyoxal of which the mass is 0.01% of that of the longan and apple vinegar, ageing for 10-12 days, and adjusting the acidity to be 3.5-4% to obtain the finished product. The preparation method has the following benefits: the prepared longan and apple vinegar is rich in nutrition and moderate in sweetness, the product pure fragrance is improved and the ageing period is shortened.

The invention discloses qi-tonifying sparkling wine with wild strawberry, made from, by weight, 100-120 parts of wild strawberry, 50-60 parts of Cabernet Sauvignon, 4-5 parts of durian, 4-5 parts of pumpkin, 6-8 parts of coconut, 3-4 parts of red dates, 1-2 parts of Flos Notoginseng, 1-2 parts of tender leaf of Amaranthus caudatus, 2-3 parts of white fungus, suitable macerating enzyme and aroma-producing active dry yeast, and suitable wine yeast and compound clarifier; various qi-tonifying spleen-invigorating materials are added herein so that the sparkling wine has rich nutrition and significant health-care effect, the finished sparkling wine is ruby red or purplish red, has bright color, good clarity and full body, has rich foam after being poured into a glass, has pure taste, suitable sourness and sweetness, soft taste and long aftertaste, has integrated strong fruit aroma and faint vinous flavor, is 5-12% by vol in ABV, has carbon dioxide pressure of (20 DEG C) 0.1-0.4 Mpa, and meets the needs of modern people for food safety and nutrition and health.

The invention discloses a method for brewing plinia cauliflora wine. The method comprises the following steps: I, selecting materials; II, preparing pulp; III, performing fermentation; IV, performingheating distillation; V, treating wine residues; VI, performing packaging and containing, wherein the following wine brewing raw materials in percentage by mass are selected in the step I: 45% of plinia cauliflora, 5% of a brewer's yeast, 15% of rocky candy and 35% of spring water; and full plinia cauliflora is selected and dried plinia cauliflora, plinia cauliflora with insect stains and rotten plinia cauliflora are ejected in the step I. The method for brewing the plinia cauliflora wine is simple, the plinia cauliflora is reasonably used in fruit wine, the nutrition value of the fruit wine can be increased, and then certain market value can be made; compared with a conventional fruit wine brewing method, the method increases the utilization rate of the plinia cauliflora, shortens the brewing cycle and improves the production efficiency; and since no aids such as a preservative are added, original fruit fragrance of the plinia cauliflora wine obtained later can be maintained, and thetaste of the plinia cauliflora wine can be improved.

The invention discloses a brewing process capable of shortening the brewing period. The brewing process includes the following steps of 1, material selecting, wherein after sorghum and wheat are prepared into coarse powder, the coarse powder is stirred, water is added, the coarse powder is wetted for 1-2 hours, and the humidity needed during powder wetting ranges from 70% to 75%; 2, distilling; 3, spread-airing and charging; 4, airing fermentation, wherein the stirred materials are put in a ceramic wine jar and placed outdoors to be aired for self fermentation, and the fermentation period ranges from 15 days to 25 days. The brewing process has the advantages that the airing fermentation working process is creatively adopted, the brewing period is greatly shortened, and production efficiency is improved.

The invention relates to the technical field of vinegar production and brewing, in particular to a method for brewing traditional fermented vinegar by using acetobacter aceti. The method comprises thefollowing steps that acetobacter aceti, acetobacter pasteurianus and acetobacter gluconate xylose seed liquid are correspondingly inoculated into a culture medium according to the inoculum size of 6%, and the weight ratio of acetobacter aceti to acetobacter pasteurianus to acetobacter gluconate xylose is 1 to 3 to 2; staple food grains are smashed until the particle size is 1.4-1.8 mm, and then the crushed staple food grains are put into a bulking machine for bulking; and the compound bacterium preparation obtained in the step S1 is inoculated into the puffed staple food grains in an amount which is 20% of the weight of the staple food grains, then yeast and water is added for alcoholic fermentation, and then acetic fermentation and post-treatment are carried out. The traditional fermented vinegar is shorter in production period and lower in cost on the premise of ensuring the same quality.