37results about How to "Soft and refreshing taste" patented technology

The invention relates to a brewing process of dry type citrus wine, which comprises the steps of the pretreatment of citrus, the clarification treatment of citrus juice, the fermentation of the citrus juice and the treatment of the stability. The method adopts a unique pretreatment method of full juice and the technical means of temperature-controlled fermentation and the like to brew the dry type citrus wine, so that the method has use value. Furthermore, the invention also provides dry type citrus wine. The wine has yellow-green color, full-bodied and unique fruit fragrance, plump wine body, mellow, cool and clean mouth feel and no obvious bitter taste in aftertaste, so that the wine very conforms to the requirement of a consumer.

The invention discloses a low-sweetness Hakka rice wine brewing method which comprises the following steps: (1) soaking rice; (2) washing the rice; (3) steaming the rice; (4) sprinkling water to the steamed rice; (5) mixing the steamed rice with yeast powder; (6) conducting diastatic fermentation; (7) conducting after-fermentation to mature the wine and increase the aroma; (8) squeezing and clarifying; (9) heating the wine for sterilization; and (10) ageing the wine. The rice wine brewed according to the technical scheme provided by the invention and the rice wine brewed in a Hakka area are both sweet rice wine; the Hakka rice wine brewed by the method is of low sweetness; and the low-sweetness Hakka rice wine keeps the style of the traditional Hakka rice wine, has a mellow and pleasant aroma, tastes soft and refreshing, reduces the production cost and caters to the healthy drinking habits of modern people.

The invention relates to a method and a device for manufacturing pure white spirit. The method adopts a high-vacuum low-temperature multi-tower continuous rectification process to rectify and separate traditional white spirit into aldehyde, liquor, methanol, fusel oil, aromatic substances with low boiling point, pure ethanol and other parts, and to blend the parts into the pure white spirit or vodka again according to requirements; the device comprises an aldehyde removal tower, an alcohol removal tower, an alcohol tower and a methanol tower; and the method has a stable process flow and simple operation. Compared with the prior art, the method can effectively remove the aldehyde, the methanol, the fusel oil and the substances which are harmful to a human body, ensures that the manufactured pure white spirit and vodka have pure taste by reprocessing the traditional white spirit, and provides a practical and effective approach for the optimization and innovation of new-variety spirit for white spirit enterprises.

The invention discloses a preparation method of selenium-rich germinated rough rice/asparagus fermented vinegar, which adopts selenium-rich germinated rough rice/asparagus mixed fermentation. In the fermentation process, pectinase, amylase, saccharifying enzyme, Rhizopus oryzae CICC3099, Saccharomyces cerevisiae CICC1050 and Acetobacter pasteurianus CICC21870 are added. In the prepared vinegar, the gamma-aminobutyric acid content is 8-13 mg/100g, the vitamin content is higher than 0.3%, and the selenium content is 200 ug/kg. Therefore, the vinegar produced by the method has the advantages of multiple nutritional ingredients, aromatic flavor and soft and sweet mouthfeel, and is a vinegar product with favorable mouthfeel and nutrient and health-care effects.

The invention belongs to the technical field of wine making and particularly relates to patent applications for natural fruit wine and a making method thereof. The making method includes quick makingand slow making, wherein the quick making includes the steps of careful selecting and inspecting, inoculating and fermenting, liquor and peel separation, maturing, ageing in a jar, inspecting, and finishing; the slow making includes the steps of careful selecting and inspecting of raw fruits, inoculating and primary fermenting, liquor and peel separation, post-fermenting, ageing in an ageing jar,clarifying in natural mode, precipitating and separating, cold treatment, solid-liquid separation, stable treatment, ageing in an oak barrel, clarifying, inspecting, and finishing. The natural fruit wine and the making method thereof provided herein have the advantages that the natural fruit wine which is free of preservatives, long in shelf life and better in quality is provided, the making method of the natural fruit wine is also provided, and new references are provided for the development of fruit wines and related industries.

The invention relates to rice vinegar prepared from sweet corn. The rice vinegar preparation specifically comprises the steps: selecting pest-free fresh sweet corn as a raw material, beating the sweetcorn into a slurry, and then mixing and evenly stirring the sweet corn slurry, white sugar and lactic acid bacterium, and finally fermenting, separating the liquor from dregs, blending, putting in aholding container, and sterilizing to obtain a sweet corn vinegar finished product. Through the implementation of the invention, the sweet corn is used as the raw material, the sweet corn vinegar is prepared without auxiliary vinegar essence, essence and other auxiliary raw materials, and the prepared sweet corn vinegar has pure, soft and refreshing taste. The sweet corn vinegar has good palatability and good taste, can arouse the appetite of people, is a fruit vinegar drink with various health care functions, and has very good market prospects.

The present invention relates to the technical field of raw white wine maturating and aging equipment, and particularly relates to a magnetized micro-molecule purifier capable of maturating and agingwhite wine. The magnetized micro-molecule purifier comprises a support plate. The bottom of the support plate is provided with universal wheels. The support plate is provided with a purifier body. Oneside of the purifier body is provided with a stainless steel explosion-proof pump. The stainless steel explosion-proof pump is connected with the purifier body through a pipeline. The stainless steelexplosion-proof pump is connected with a raw wine inlet. A first stainless steel chuck is arranged at the top end of the purifier body. A stainless steel inlet pipeline is arranged on one side of thestainless steel chuck. A neodymium iron magnet is arranged in the purifier body. A fluid channel is formed in the neodymium iron magnet. A liquid outlet valve is arranged at the bottom end of the purifier body. A second stainless steel chuck is arranged on one side of the liquid outlet valve. The beneficial effects of the purifier are that the effect which can be achieved by long-time storage isachieved, the time is effectively saved, the period is shortened, and white wine enterprises have better fund turnover.

The invention discloses mint oolong tea and a preparation method thereof, and relates to the technical field of tea making. The technical problems that in the prior art, tea products cannot achieve the healthcare effects of eliminating summer-heat by cooling, refreshing oneself, regulating the spleen and the stomach, improving the immunity and the like while the tea tasting requirement of a user is met are solved. The preparation method of the mint oolong tea comprises the steps that mint and oolong tea are adopted as raw materials, a two-stage baking fermentation method is adopted for performing joint baking on preprocessed mint peduncles and preprocessed mint leaves with the oolong tea, the oolong tea sufficiently absorbs volatile components in the mint peduncles and the mint leaves, the taste of the oolong tea is improved, and the effect of the mint is achieved; finally, mint leaf powder and the oolong tea obtained after secondary fermentation are sufficiently mixed to be uniform, it is further ensured that the useful components of the obtained mint oolong tea are integrated, the mint leaves and the mint peduncles can be sufficiently utilized, and raw materials are prevented from being wasted. The method is simple in process, convenient to implement, and suitable for being applied and popularized, and the useful components of the mint and the oolong tea are sufficiently reserved.

The invention discloses fermented selenium-enriched kiwi fruit vinegar as well as a preparation method and an application thereof. According to the invention, selenium-rich kiwi fruit juice is fermented into alcohol, and then acetic acid bacteria are used for converting the alcohol into acetic acid. Meanwhile, pineapple juice is added in the acetic acid fermentation process, thereby enhancing reproductive capacity of the acetic acid bacteria on one hand, and enriching taste on the other hand. The vinegar semen is used for fermentation in combination with the olive vinegar stock solution and the pineapple juice, thereby significantly improving the fermentation rate, the acetic acid conversion rate and the acid production rate of the kiwi fruit vinegar, enhancing infectious microbe resistance in the vinegar fermentation period, and shortening time for producing vinegar in mass. The kiwi fruit juice is added in the after-ripening process, thereby improving fruit vinegar fragrance on one hand, and enhancing reproductive capacity acetic acid bacteria and aging of acetic acid bacteria on the other hand. The fermentation type selenium-enriched kiwi fruit vinegar is brown yellow, has the specific fruit fragrance of selenium-enriched kiwi fruits and strong vinegar fragrance, and is pure sour and soft in taste, slightly sweet and tasty, and good in stability.

The invention discloses a making method of lotus leaf flavor health steamed sponge cakes. The method concretely comprises the following steps: 1, taking glutinous rice, chestnuts, soybeans and hawthorn fruits, and mixing glutinous rice, chestnuts, soybeans and hawthorn fruits to obtain mixed powder; 2, taking lotus leaves, Fructus Amomi and dried orange peel, and mixing and crushing lotus leaves, Fructus Amomi and dried orange peel to obtain a lotus leaf slurry; 3, taking sophora flowers, chrysanthemum petals, pumpkin seeds and pepper, and mixing the sophora flowers, chrysanthemum petals, pumpkin seeds and pepper to obtain a food additive; 4, preparing a fermentation material; and 5, steaming to form the steamed sponge cakes. The method is simple and easy, and is easy to promote; the chestnuts, the soybeans, the hawthorn fruits and other auxiliary substances are added on the basis of a glutinous rice raw material, so the steamed sponge cakes contain abundant vitamins, crude fibers, carotene and other nutritional components and have tender and tasty mouthfeel, the lotus leaf slurry is rich in health components and has pleasant and soft smell, and the steamed sponge cakes have balanced rich, medium and light tastes, have the efficacy of strengthening stomach and digesting foods, have unique mouthfeel, and are suitable for people of all ages.

The invention discloses soft and refreshing mashed potatoes rich in nutrients and a preparation process thereof, and belongs to the technical field of food processing. The mashed potatoes comprise thefollowing raw materials in parts by weight: 10-40 parts of potato starch; 10-40 parts of mayonnaise; 5-30 parts of cream; 5-20 parts of green beans; 5-30 parts of bacon; 10-60 parts of pickled radish; 5-30 parts of degreased condensed milk; 60-130 parts of Kewpie salad dressing; 70-110 parts of pumpkin; 10-40 parts of milk powder; and 160-240 parts of purified water. The preparation method comprises the following steps: S1, preparing raw materials; S2, preparing a potato starch initial mixture; S3, adding nutrient substances; and S4, adding refreshing substances. The mashed potatoes have theadvantages of being unique in flavor, soft in taste, rich in nutrients and capable of improving appetite.