90results about How to "Soft bodied" patented technology

The invention relates to a novel method for storing and brewing white spirit and aims to solve the defects that currently the storage of the white spirit at home and abroad adopts a mode that after being stored for a certain period, the white spirit of the original grade is subjected to design, alcohol content reduction, combination, seasoning, adsorption, filter and then is subjected to filling production; in the natural storage condition, the stimulating components and hazardous components in the white spirit cannot sufficiently react and volatilize; the stability of the association of the white spirit body is not good; the vinosity of the produced white spirit is lack of soft taste and clean aftertaste; and the quality of the produced white spirit is not stable. In the novel method for storing and brewing the white spirit of the invention, the double cellaring, namely the secondary ageing process is adopted, and according to the substrate concentration, the non-homogeneous substance motion characteristics and the permutation and combination principle, primitive base wine generated by carrying out solid-state fermentation and distillation in a mud cellar is subjected to twice physical and chemical changes, ageing, alcoholizing and bouquet spreading, and processing in a conventional wine storage container under a specific environment to generate the natural, hygiene and health white spirit.

An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer modulator and baked to form a quality product with a bready character and a pleasing crust in a short time.

The invention relates to a preparation method of a healthy wine, and in particular relates to a preparation method of a tartary buckwheat wine with a function of reducing blood fat. The preparation method comprises the following steps of: 1, extracting a tartary buckwheat extracting solution; 2, carrying out vacuum concentration on the tartary buckwheat extracting solution; 3, separating the concentrated solution by an activated resin column; 4, top-washing the resin column by using pure water until effluent becomes clear from muddy; 5, eluting the resin column by using 40-65% alcohol, detecting an eluent by using an ammonia water development process, when test paper becomes yellow from colorless and then changes into colorless, stopping eluting, and collecting the eluent; 6, carrying out vacuum concentration on the eluent for recovering alcohol, vacuum-drying to obtain a dry extract with the flavonoid content of 40-85 percent; and 7, selecting white wine with an alcoholic strength of 25-68%vol, adding the dry extract, fully uniformly stirring, standing for 24-48h, and filtering to obtain the tartary buckwheat wine. The tartary buckwheat wine prepared by adopting the preparation method has the flavonoid content being not less than 100mg/L, is safe and nontoxic, and has the effect of assisting the reduction of the blood fat.

The invention relates to a manufacture method for fermentation type cactus grape fruit syrup wine. The extracted cactus juice is formulated in proportion with the grape juice to be fermented, thus the rich vitamin and trace elements in the cactus can be supplemented into the grape wine, which can better play the heath care function of the grape wine and the cactus to the human body. The technical proposal adopted by the invention is that: the edible cactus is sorted, squeezed, treated with color protection, and, then mixed with crushed grape musts, implanted with the active yeast to make alcohol fermentation, and the following working procedures are clarification, adjustment of sugar degree and acid degree, steady treatment and filling.

The invention relates to the technical field of premix wines, in particular to natural herbal premix wine and a production method thereof; the natural herbal premix wine, per 100 L, comprises, by weight, 100-150 g of ginseng extract, 90-120 g of wolfberry fruit extract, 10-20 g of kudzuvine root extract, 10-20 g of Maca extract, 100-150 g of Guarana extract, 30-40 kg of high fructose corn syrup, 20-40 kg of white granulated sugar, 0.5-2 kg of citric acid monohydrate, 0.5-1 kg of malic acid, 500-1000 mL of natural fruit flavor, 100-150 g of carthamin yellow, 50-70 L of 70 v/w base wine, CO2 of 3-5 kg, 8-12L of apple juice and the balance of purified water; the natural herbal premix wine has bright yellow color and mild body, is sour and sweet, has cool aftertaste, has fruit aroma, medicinal aroma and liquor aroma, has unique flavor, is a low-ABV alcoholic drink and is particularly suitable for young consumers.

The invention discloses a process method for brewing wild kiwi fruit wine by using a biological technique. The process method comprises the following steps: (1) crushing, namely, crushing full wild kiwi fruit, mixing to obtain juice, feeding the juice into a stirring tank, and fermenting the juice with peel so as to separate out pigment; (2) performing dipping fermentation, namely, stirring yeast, pectinase and white sugar so as to obtain secondary fermentation broth, mixing the fermentation broth and the obtained juice, and feeding the mixed liquid into a tank for dipping at 25-30 DEG C for 5-6 days; (3) performing tartaric acid fermentation, namely, separating the peel and the residues of the mixed liquid, storing the naturally separated pulp into a container, performing flooding preservation, adding lactobacillus for fementation, keeping the preservation temperature at 20-25 DEG C, and separating after 28-30 days, thereby obtaining bulk wine; and (4) storing in a tank, namely, adding a small amount of sulfur dioxide into the bulk wine, controlling activity of lactic acid bacteria, fining to clarify the treated bulk wine, precipitate, freezing, and filtering in controlled time, thereby obtaining fresh wine. Due to the biological technique for full fruits, the wild kiwi fruit wine can be both taken as food and medicine, and is applicable to industrial production.

The invention relates to a method of fermenting dried lichee liquor with high sugar. The method comprises the following steps: selecting fruits; cleaning; removing peels and denucleating; squeezing and taking juice; filtering; freezing and concentrating; freezing and defreezing; controlling temperature and fermenting; aging; clarifying and filtering; finally, obtaining the dried lichee liquor. According to the method, high sugar fruit juice is frozen and defrozen to separate out part of astringent matters in form of precipitates, so that the obtained dried lichee liquor is strong in fruity aroma, gentle and comfortable and tasty. The alcoholic strength of the dried lichee liquor is 14-15%vol, the content of total sugar is 2-4g/L, the total acid content is 6-7.5g/L (based on tartaric acid), the content of volatile acid is 0.4-0.6g/L (based on acetic acid), and the content of dried extracts is 20-30g/L.

The invention discloses an elegant yellow wine which is prepared from the following raw materials in percentage by weight: 10-12% of white japonica rice, 11-13% of fine glutinous rice, 4.1*10<-2>%-4.5*10<-2>% of a Soochow sweet Chinese yeast, 1.3-1.6% of raw wheat koji, 2.5*10<-3>%-2.7*10<-3>% of a fruit wine yeast, 7.4*10<-3>%-7.8*10<-3>% of acid proteinase, 2.0*10<-2>-2.3*10<-2>% of a perfume dry yeast and 75-78% of water. The production technology of the elegant yellow wine comprises preparation of japonica rice and glutinous rice, preparation of a rice-sprinkling wine yeast, feeding of the glutinous rice, fermentation, after-treatment, sampling analysis and finished product preparation. According to the elegant yellow wine, by adopting a pure and raw low-temperature aging process and a japonica rice and glutinous rice feeding low-temperature fermentation method, the quantity of generated ethyl carbamate is relatively low, the wine is elegant, a wine body is safe and healthy, and the elegant yellow wine is mellow, pure and fresh.

The invention discloses a process for producing osmanthus fragrans Chinese pear fruit wine, which belongs to the field of agriculture product machining. The wine is made by fermenting Chinese pear and osmanthus fragrans as main materials, the sour and sweet fruit taste of the Chinese pear, the sweet fragrance of the osmanthus fragrans, and the healthcare effects of the two materials are retained. The invention mainly focuses on research on novel fruit wine which is made by mixing and fermenting the Chinese pear and the osmanthus fragrans. The process comprises the following steps: juicing fresh Chinese pear as a raw material, wherein the ratio of juice to water is 1:(0.5-1.5), adding 3-5g of dried golden osmanthus fragrans into each liter of the fermentation liquid, subsequently inoculating activated grape wine high-activity yeast to brew the osmanthus fragrans Chinese pear fruit wine, wherein the fermentation condition is that the fermentation period is 6-8 days, the main fermentation temperature is 18-22 DEG C, the initial adjusted sugar degree is 20-22%, the initial pH value is 4.0-4.5, and the yeast inoculation amount is 6-10%, and the alcoholic strength of a fruit wine finished product brewed under such conditions is about 10-11% (v/v), and the wine is pure and gentle in taste, transparent and clear in color, thick and long-lasting in fragrance, thick in fruit fragrance and soft and tender in wine fragrance.

The invention relates to an electric inflatable mattress. The electric inflatable mattress comprises a mattress main body and a driving mechanism; the mattress main body comprises a top surface, an airbag part and a bottom surface; the top surface is used for a user to lie; the airbag part is arranged below the top surface; the bottom surface is placed on the lower layer of the airbag part and is used for routing an air pipe and buffering the body of the user; the driving mechanism comprises an inflator pump and an air sucking pump; the airbag part is connected with the inflator pump and the air sucking pump separately through air pipes; the airbag part comprises a movable upper side supporting airbag, a movable lower side supporting airbag, a movable left side supporting airbag and a movable right side supporting airbag, of which air chambers are isolated mutually; the movable upper side supporting airbag and the movable lower side supporting airbag are used for supporting the upper part and the lower part of the human body correspondingly; and the movable left side supporting airbag and the movable right side supporting airbag are used for supporting the left part and the right part of the human body correspondingly. Compared with the prior art, the electric inflatable mattress enables the user to perform assistant exercise under the assistance of the airbags, is multifunctional, simple to operate, safe and accurate to use, and improves comfortableness and reliability.

The invention discloses green degradable water-soluble PVA (Polyvinyl Acetate) bionic bait. The bionic bait is prepared from the following raw materials in parts by weight: 68 to 74 parts of modified PVA, 23 to 27 parts of modified starch, 5.5 to 6.5 parts of plasticizer, 3.2 to 3.6 parts of softening agent, 2.5 to 2.8 parts of stabilizer and 9.5 to 12.5 parts of fish-luring flavoring agent, wherein the fish-luring flavoring agent is prepared from the following raw materials in parts by weight: 5.2 to 6.8 parts of fish meal, 1.3 to 2.1 parts of fish oil, 4.4 to 5.2 parts of ant powder, 1.1 to 1.4 parts of camellia pollen, 4.3 to 5.6 parts of caterpillar powder, 2.8 to 3.2 parts of rape seed cake, 3.3 to 4.1 parts of eggshell power, 1.5 to 2.2 parts of perila seeds, 2.4 to 3.2 parts of herba houttuyniae, 3.5 to 4.5 parts of garden balsam, 1.5 to 2 parts of spermacoce latifolia, 24 to 28 parts of wheat shorts and a proper amount of water. An interpenetrating polymer network structure constructed by blending the modified PVA and the modified starch has excellent molding processing performance and biodegradation performance; the prepared bionic bait is bright in color, soft in form, vivid and unique in flavor, has high water solubility, can be fully degraded, and is environmental-friendly and free from pollution.

A cassia seed nutrient ice cream and a processing technology thereof relate to an ice cream and a processing technology thereof, and specifically relate to the cassia seed nutrient ice cream and the processing technology thereof. The invention provides a cool and tasty cassia seed nutrient ice cream with abundant nutrition and the processing technology thereof. A technical scheme is as below: the ice cream of the invention comprises, by weight, 30-50% of cassia seed juice, 6-10% of palm oil, 6-8% of whole milk powder, 10-14% of isomaltose hypgather, 0.05-0.10% of Aspartame, 0.2-0.6% of gelatin, 0.10-0.20% of sodium dodecyl sulfate, 0.1-0.3% of monoglyceride, 0.10-0.20% of caramel pigment and the balance of water. The technology comprises steps of: pretreating raw materials, extracting, separating, mixing, grinding, sterilizing, homogenizing, ageing, congealing and freezing.

The invention discloses a method for enhancing anchovy seafood wine bouquet, which belongs to the fields of seafood exploitation and wine making. The method comprises the following step: crushing anchovy, adding water and protease for enzymatic hydrolysis, uniformly mixing an enzymatic hydrolysate and saccharified sorghum, placing delicate fragrance distiller's yeast for fermenting for 14-17 days for primary fermentation of fermented grains, adding ginger and fermenting the material for 2-3 d to obtain the final fermented grains; adding rice and the delicate fragrance distiller's yeast in the final fermented grains for fermenting for 4-5 days, placing rhodotorula glutinis for fermenting for 2-3 d to obtain the aroma-producing and deodorizing fermented grains; uniformly mixing the aroma-producing and deodorizing fermented grains and the Maotai-flavour vinasse, and fermenting a mixture for 2-3 d to obtain the final anchovy fermented grains, distilling the material, taking the wine, using foreshots with more than 65 DEG for blending with a middle-stage wine at 45-65 DEG according to the volume ratio of 5: 3-4, and storing the material for more than 30 d to obtain the anchovy seafood wine. The anchovy seafood wine has the advantages that wine is soft, light delicious smell and wine fragrance of the anchovy are generated, slight rice fragrance is cooperated, the Maotai flavour is mellow, and the monthfeel is comfortable and lasts a long period of time.

The invention discloses a method for making red pulp apple wine. The method comprises the following steps: selecting Xinjiang red pulp apples a wine brewing raw material, cleaning the apples with water, performing air drying, removing kernels, cutting the apples into red pulp apple pieces, soaking the red pulp apple pieces into a composite color protection liquid for 5-15 minutes, fishing out thered pulp apple pieces, and performing juicing by using a crusher, so as to obtain 100% pulp of the red pulp apples. The red pulp apples used in the method are the best raw material for making high-class wine, have the main advantages of acor, flavonoids, anthocyanin and dietary crude fibers, and the nutrient components of the red pulp apples are times or dozens of times of those of common Fuji apples, so that the wine made of the red pulp applies can meet standards of functional wine; the fermentation wine of the red pulp apples has main components of anthocyanin, flavonoids, tartaric acid, malic acid, citric acid and tannin, and every kilogram of the red pulp apple wine contains 2-8g of sugar; and by adopting the method, the wine can be mild, the taste is rice, and the quality of the apple wine can be improved.

The invention discloses a new process for preparing prepared white spirit. The process comprises the following steps of: filling 40 to 50 volume percent of white spirit in a ceramic cylinder; cleaning some health-care Chinese medicinal materials and adding the materials into pure water to soak for 2 hours; boiling for 20 minutes and cooling; adding the materials into the spirit cylinder, uniformly stirring and sealing; soaking for 100 to 180 days; extracting liquor; filtering the liquor; redistilling the liquor so as to extract distilled liquor; blending the extracted distilled liquor to achieve specific alcoholic strength; and finally encapsulating and packaging to form a finished product. Due to the adoption of redistilling technology, the prepared spirit newly changes from yellowish brown or black brown to the color of the white spirit, has light medicinal flavor, and does not have the pungent Chinese medicinal flavor of the Hakka conventional prepared spirit; and the spirit body is fresh, cool, soft and comfortable and is more suitable for mouthfeel of consumers and requirements of health.

The invention discloses a preparation method of a yield-increasing disease-resistant biological bacterial fertilizer for field crops. The preparation method comprises the following steps: step 1, preparing a first complex microbial inoculant and a second complex microbial inoculant; step 2, screening a plurality of strains from a strain library of verticillium lecanii, beauveria bassiana and metarhizium anisopliae, selecting three fungal strains which have the smallest antagonism with the second complex microbial inoculant obtained in the step 1 from the strains, and carrying out enlarged culture; step 3, preparing a coating agent; step 4, fermenting; step 5, granulating and coating; and step 6, carrying out low-temperature drying in vacuum. The problems that in the prior art, a field biological bacterial fertilizer prepared from plant ash, furfural residues and mushroom dregs does not contain various active microorganisms with different functions, the colonization survival performance of the microorganisms is low, and the disease prevention and insect prevention effects are not achieved can be solved.