45results about How to "Soft wine" patented technology

The invention provides white spirit with an anti-fatigue function, wherein 0.15g-0.16g of ginseng extract, 0.02g-0.03g of astragalus root extract, 0.10g-0.15g of horny goat weed extract and 2.0g-2.5g of wolfberry extract are added to 33-68%Vol white spirit per liter so that the content of total saponins of panax ginseng is greater than or equal to 60mg/L, the content of icariin is greater than or equal to 20mg/L, the content of astragaloside is greater than or equal to 5mg/L and the content of glycine betaine is greater than or equal to 490mg/L in the white spirit by Re. The white spirit with the anti-fatigue function has the advantages that ginseng, astragalus root, horny goat weed and wolfberry are taken as raw materials and the active ingredients total saponins of panax ginseng, astragaloside, icariin and glycine betaine of the raw materials are extracted and added to the white spirit, respectively, and therefore, the original flavor, color and luster as well as taste of the white spirit are remained, the white spirit is clear in ingredients and stable in content, and meanwhile, the white spirit has accurate anti-fatigue function; the white spirit with the anti-fatigue function is yellowish in color, aromatic and elegant, soft, lasting sweet and smooth, harmonious in various aromas, and smooth and clear in taste; judged by professional wine taster, the white spirit with the anti-fatigue function is close to common kaoliang spirit or pure grain wine in style.

The invention relates to a wine brewing technology, and in particular relates to a whole-process fermenting ginger wine and a preparation method thereof. The preparation method comprises the following steps of: a) cleaning; b) crushing; c) juicing; d) preparing a fermenting solution; e) fermenting; f) inactivating; g) emulsifying and remaining the fragrance; and h) finishing. Compared with the prior art, the whole preparation is performed by a biological fermentation technology, the whole-process fermenting ginger wine tastes soft, is mellow in ginger fragrance, clear and transparent, has no free ginger oil, and has the effects of dispelling wind chill, preventing phlegm from forming and stopping coughing, detoxifying and sterilizing, promoting blood circulation, improving gastric function, improving digestion, preventing cancer, and the like.

The invention relates to a brewing method of glutinous sorghum ecological Xiaoqu liquor. The brewing method comprises 12 steps of material preparation, primary moistening, soaking, steaming, braising, re-steaming, saccharification, fermentation, liquor steaming, cellaring and finished product. The brewing method has the beneficial effects that the primary moistening is carried out before the formal soaking, so that a cell membrane is more likely to break, and sufficient gelatinization is facilitated; glutinous sorghum seedling water is adopted for soaking, so that the glutinous sorghum flavor can be better maintained and enhanced; by virtue of repeated soaking and moistening, sufficient swelling and breaking can be realized; when in saccharification and fermentation, the ambient temperature can be directly adjusted to be lower, so that the saccharification time and the fermentation time can be prolonged, sufficient saccharification and fermentation can be realized, and not only can the starch utilization rate and the liquor yield be increased, but also the liquor taste is softer, alcohol sweeter and stronger in fragrance; a special pottery pot selenium-carbon cover plate is adopted for cellaring, so that the liquor can be better aged.

The invention discloses a ginseng liquor, comprising white spirit, red ginseng hosoo, polygonatum and fresh ginseng liquor. Each 1000kg of the liquor comprises 90kg of the red ginseng hosoo, 500kg of the fresh ginseng liquor and 8kg of the polygonatum. The invention has the advantages of brown orange or transparent brownish red color, clearness, sweet taste, ginseng taste, sweetness and bitterness, mellow taste, softness and stable control of the quality, and provides effective components of medicinal materials to a large extent so that a group of persons who are used to drinking the liquor for a long time realizes health-care and health-preservation and improves the immunity of the body when drinking every day.

The invention relates to a brewage method of non-glutinous sorghum ecological Xiaoqu liquor, which comprises the following steps: material preparation, primary wetting, immersion steaming, stewing, re-steaming, saccharification, fermentation, liquor steaming, cellar storage and finished product preparation. The primary wetting is performed before the formal immersion, so that the cytomembrane can be ruptured more easily, thereby facilitating sufficient gelatinization. Non-glutinous sorghum seedling water is used during immersion, thereby better keeping and enhancing the non-glutinous sorghum flavor. Repeated immersion and wetting can enable the expansion and rupture to be more sufficient. The ambient temperature can be directly lowered during saccharification and fermentation, and the saccharification and fermentation time can be prolonged, so that the saccharification and fermentation can be more sufficient, thereby enhancing the starch utilization ratio and distillation yield; and the liquor has softer taste, higher sweetness and thicker aroma. A purpose-made pottery jar selenium-carbon cover plate is adopted during cellar storage, so that the liquor can be better aged.

The invention discloses a fermenting method of papermulberry peach brandy and the application thereof. The fermenting method comprises the follows: a, taking fresh papermulberry peach pomace and adding water according to the volume ratio of 1 to 3, stirring, and serving as A product; b, loading the product A into a fermentation tank, adding pectin to break down enzyme of 30 to 50 mg/L, acid protease, cellulose, saccharifying enzyme and active dry yeast 400 to 600 mg/L, stirring, and fermenting for 10 to 12 days; during the prefermentation period, when the residual sugar quantity of fermentingjuice reaches 5g/l below, the obtained ermenting juice serves as product B; c, storing the product B for 20 to 40 days, filtering and pouring into barrel, and separating saccharomycetes to obtain thewine base of papermulberry peach brandy; and d, ageing the wine base of papermulberry peach brandy for more than 12 months. In the invention, the papermulberry peach fruit residues are brewed to be apermulberry peach brandy used for adjusting the alcoholic strength of papermulberry peach red wine or blending for drink, the blended papermulberry peach brandy has high alcohol degrees, unique flavorand is good in taste; waste is changed into valuable, and better economic benefits and social benefits are obtained.

The invention belongs to the field of liquor preparing, and relates to a novel preparing method of baijiu. The method includes the first process, the second process and the third process; the first process includes the following steps of using sorghum and wheat as liquor preparing grains, selecting wheat yeast for making hard liquor, and sequentially conducting grain pulverizing, grain wetting, material preparing, grain cooking, water measuring with an outlet utensil, spread-cooling, yeast adding, accumulated fermenting, turning and fermenting in a kiln; the second process includes the following steps of taking out fermented distilled grains and conducting material preparing, liquor picking, grain cooking, water measuring with the outlet utensil, spread-cooling, yeast adding, accumulated fermenting, turning and fermenting in the kiln; all the steps in the second process are sequentially repeated three times; the third process includes the following steps of taking out the distilled grains obtained after the third round of fermenting in the kiln in the second process, and conducting material stirring, liquor picking and grain cooking. According to the method, through one time of grain putting, four times of fermenting and four times of liquor picking, the obtained all-flavor type baijiu product is stable in quality, and the defects are overcome that raw materials are complicatedand mixing stability is not sufficient in an existing all-flavor type baijiu preparing process.

The invention discloses a method using oak barrels to store Maotai flavor liquor so as to improve the quality of liquor, and belongs to the technical field of liquor storage. The method comprises the following steps: (1) adding liquors with different alcohol contents into new oak barrels with a volume of 200 to 500 L, placing the oak barrels in a shady, cool, and dry room, maintaining a temperature of 20 to 30 DEG C and a humidity of 50 to 70%, and storing the liquor for 3 to 6 months; wherein two days before storage, the side, which is provided with a barrel cover, of each oak barrel is lifted by 1 to 3 centimeters so that the gas can overflow from the gap between the barrel cover and the internal wall of a barrel body, and in the third day, the barrel cover and the barrel body are completely enclosed; (3) after 3 to 6 months, obtaining finished liquor with a special taste, color, and luster, wherein the effect is the same as that liquor is stored for one year in old oak barrels. The provided method utilizes oak barrels to store and alcoholize liquor, can be used to alcoholize liquor samples for experiment, and can also be applied to production. The fragrance of oak and aroma-flavor producing substances in liquor are organically combined, and the quality of liquor is further improved.

The invention relates to a brewage method of wheat ecological Xiaoqu liquor, which comprises the following steps: material preparation, primary wetting, immersion steaming, stewing, re-steaming, saccharification, fermentation, liquor steaming, cellar storage and finished product preparation. The primary wetting is performed before the formal immersion, so that the cytomembrane can be ruptured more easily, thereby facilitating sufficient gelatinization. Wheat seedling water is used during immersion, thereby better keeping and enhancing the wheat flavor. Repeated immersion and wetting can enable the expansion and rupture to be more sufficient. The ambient temperature can be directly lowered during saccharification and fermentation, and the saccharification and fermentation time can be prolonged, so that the saccharification and fermentation can be more sufficient, thereby enhancing the starch utilization ratio and distillation yield; and the liquor has softer taste, higher sweetness and thicker aroma. A purpose-made pottery jar selenium-carbon cover plate is adopted during cellar storage, so that the liquor can be better aged.

The invention relates to a brewing method of tartary buckwheat ecological Xiaoqu liquor. The brewing method comprises 12 steps of material preparation, primary moistening, soaking, material steaming, material braising, re-steaming, saccharification, fermentation, liquor steaming, cellaring and obtaining of finished products. The brewing method has the beneficial effect that the primary moistening is carried out before the formal soaking, so that a cell membrane is more likely to break, and sufficient gelatinization is facilitated; tartary buckwheat seedling water is used for soaking, so that the tartary buckwheat flavor can be better maintained and enhanced; more sufficiency in swelling and breaking can be realized by virtue of repeated soaking and moistening; when in saccharification and fermentation, an ambient temperature can be directly lowered, so that the saccharification and fermentation time can be prolonged, and more sufficiency in saccharification and fermentation can be realized, and not only can the starch utilization rate and liquor yield be increased, but also the liquor is softer in taste, alcohol sweeter and thicker in fragrance; when in cellaring, a special pottery pot selenium-carbon cover plate is used, so that the liquor can be better aged.

The invention discloses an aging method for making a vintage, aiming at providing an aging method for making a vintage with little dry-hot taste and pungency, but mild alcoholic flavor and a similar taste with liquors made many years ago in a short time. The steps of the invention are as follows: liquors ready to be aged is cooled down to the temperature of between minus 4 and 4 DEG C and pressurized to between 5 and 8 atmospheric pressures after being cooling down and kept for 10 to 20 days, and thus the aged vintage is obtained. The ageing method of the invention makes alcoholic molecule groups more stable through the temperature drop and the wine body forming stable macro molecule groups from a disorder state in a short time, thereby making the liquor little in dry-hot taste and pungency, mild in alcoholic flavor and similar with the taste of liquors made many years ago, shortening the ageing cycle and lowering manufacturing costs.

The present invention relates to a wine aging method and an apparatus for the method. Said method includes the steps of applying a strong sound wave produced from a strong acoustic wave generating unit into the wine for resonance of wine molecules, so as to enhance the molecule activation energy of various alcohols, aldehydes and other organics in the wine, increase the intermolecular effective collision rate, and accelerate rapid evaporation of low boiling components, oxidation and esterification. The aldehydes in the wine are constantly oxidized into carboxylic acids, and ethyl acetate with aromatic odor is produced through the esterification reaction of the carboxylic acids and alcohol , and thus making the wine taste mellow, sweet and soft. The strong acoustic loading wine aging method and the apparatus for the method improve the aging speed and the taste of the wine, and reduce the production costs.

The invention discloses a preparation method of a liqueur. The preparation method comprises steps of mixing and blending base liquor and adjuvant materials, conducting clarifying treatment, conducting coarse filtration, conducting storage, conducting refined filtration and conducting re-storage, and further comprises a step of heating the stored liqueur between the step of conducting storage and the step of conducting refined filtration. The preparation method of the liqueur disclosed by the invention, which further comprises the step of heating the stored liqueur between the step of conducting storage and the step of conducting refined filtration, can promote better and rapider association of the base liquor and the adjuvant materials within a relatively short time, so that a storage time is shortened, and meanwhile, the prepared liqueur is soft in taste and is significant in delicate fragrance of fruits.

The invention discloses coix seed and purple potato wine and a brewing method thereof. The coix seed and purple potato wine is prepared from the following raw materials in parts by weight: 800 to 1,000 parts of white wine, 70 to 80 parts of purple potatoes, 20 to 30 parts of coix seeds, 20 to 30 parts of spina date seeds, 10 to 15 parts of pyracantha fruits, 20 to 30 parts of cherries, 6 to 7 parts of coix roots, 4 to 5 parts of white paeony roots, 2 to 3 parts of tuckahoe, 7 to 8 parts of raspberries, 2 to 3 parts of cornus officinalis, 3 to 4 parts of astragalus membranaceus, 1 to 2 parts of lotus seeds, 1 to 2 parts of pyracantha leaves, 20 to 30 parts of aroma increasing powder and 25 to 35 parts of grape wine. The brewing method comprises the following steps: processing the purple potatoes to obtain purple potato pulp; processing the spina date seeds and the coix seeds to obtain coix seed powder; processing the pyracantha fruits and the cherries to obtain enzymatic hydrolysate; processing the other raw materials except the aroma increasing powder and the white wine to obtain traditional Chinese medicinal powder; uniformly mixing the purple potato pulp, the coix powder, the enzymatic hydrolysate, the traditional Chinese medicinal powder, the aroma increasing powder and the white wine; ageing and decocting the wine; sterilizing filtrate to obtain the coix seed and purple potato wine. The coix seed and purple potato wine has the characteristics of unique and rich aroma, quietly elegant and soft taste, and high nutritional value.

The invention discloses a wolfberry yellow rice wine and a preparation method thereof. According to the formula of the wolfberry yellow rice wine, a plurality of food materials rich in nutrition like anthocyanin, which coact with the wolfberry are added; due to the function of protease, the functional factors and content of amino acid of wolfberry juice and the like are added, and the edible value of the wine is improved; and a health care nutrient solution which has functions of clearing away heat and toxic materials, nourishing the stomach and lubricating the intestines, nourishing the liver to improve visual acuity, resisting cancer and bacteria, refreshing and aiding sleep is added to the formula, and the synergistic effect of all the ingredients can improve the function of a human body and is beneficial for human health. The wine is mild in nature, has an orange and bright color, is fragrant, has a mellow flavor, can be drunk directly or used for seasoning, has good effect in removing the smell of fish and the like, increases the mellow fragrant taste, is convenient for persons cooking, and can invigorate the stomach and reduce fat, strengthen the liver and the body and prolong life if being drunk for long.

The invention discloses a barrel replacing method used in a period that oak barrels stores Baijiu, and belongs to the technical field of Baijiu storage and barrel replacement. The method comprises the following steps: (1) Baijiu different in alcohol content is put into new oak barrels with the volumes being 200-500L, the oak barrels are placed in a cool and dry room, the indoor temperature is kept at 20-30 DEG C, the humidity is kept at 50-70%, and the Baijiu is stored for 3-6 months, wherein one side of a barrel cover of each oak barrel is raised for 1-3 cm two days before storage to allow gas to overflow from the space between the barrel cover and the inner wall of a barrel body, and the barrel cover and the barrel body are completely sealed from the third day; (2) after the Baijiu is stored in the new barrels for 3-6 months, the Baijiu in the new oak barrels is poured into old oak barrels or pottery jars for barrel replacement, and are stored for 1 year under the same environmental conditions, so that the finished Baijiu products have special tastes and special colors. The method develop a new style, not only the new oak barrels but also the old oak barrels and the pottery jars are utilized for storing and alcoholizing the Baijiu, fragrance of the oak barrels and aroma- and flavor-producing substances in the Baijiu are organically combined, and the qualities of the Baijiu are further improved.

The invention discloses a brewing method of hawthorn fruit and glutinous rice wine, and belongs to the technical field of wine brewing. The brewing method comprises the following steps: washing, peeling and enucleating hawthorn fruits, thus obtaining hawthorn fruit pulp; pulping the hawthorn fruit pulp, thus obtaining hawthorn fruit syrup; adding yeast for fermenting in the hawthorn fruit syrup, thus obtaining hawthorn fruit wine; steaming after uniformly mixing glutinous rice and sorghum rice, spreading the glutinous rice and the sorghum rice which are steamed, adding koji, and uniformly mixing, thus obtaining a koji mixture; then sealing the koji mixture for fermenting, thus obtaining a fermented material; distilling the fermented material, thus obtaining distilled wine; uniformly mixingand stirring the hawthorn fruit wine and the distilled wine, thus obtaining mixed wine, and storing the mixed wine for 20 days under a condition that the temperature is 10 to 15 DEG C; adding xanthangum and chitosan oligosaccharide in a wine body, and carrying out stabilizing operation on the wine body; bottling supernatant, and cooling. The hawthorn fruit and glutinous rice wine brewed by the invention is light red in color, is clear and transparent, is pure and mild in taste, appropriate in sour and sweet degree, mild in alcoholic strength and mellow in vinosity.

The invention relates to a health preserving and health care Chinese liquor, and a production method and a using method thereof, and belongs to the technical field of liquor brewage. The production method comprises the following steps: taking hawthorn fruits, wolfberry fruits, pawpaw, Poria cocos, dark plums, Sophora flavescens, Radix Puerariae, Isatis Root, Chinese magnoliavine, Cortex Acanthopanacis, Whiteback Greenbrier rhizome, semen cuscutae, Radix Ophiopogonis and rock sugar according to corresponding weight parts, crushing the above materials, adding the crushed materials to Chinese liquor, uniformly stirring the crushed materials and the Chinese liquor, heating the obtained mixture at 45-75 DEG C, filtering the heated mixture, transferring the obtained filtrate into an oak container, naturally cooling the filtrate to room temperature, and loading the cooled filtrate into a ceramic container in order to obtain the health preserving and health care Chinese liquor. The health preserving and health care Chinese liquor has a transparent body, a fragrant and pure smell and a mellow, sweet, refreshing and pure mouthfeel, and the alcohol degree reaches 45-60 DEG. The using method of the health preserving and health care Chinese liquor is characterized in that the health preserving and health care Chinese liquor is directly drunk, or is drunk after being uniformly mixed with purified water, or is drunk after being uniformly mixed with the purified water at 45-75 DEG C and cooled. The production method is simple and convenient to operate, and is suitable for large-scale production; the health preserving and health care Chinese liquor has the advantages of good stability, suitableness for long-term storage, and significant health preserving and health care effects; and theusing method can be various, and can meet demands of different populations.

The invention belongs to the technical field of health care wine preparation, and discloses a preparation method of cordyceps militaris health-care wine. According to the method, fresh cordyceps militaris sporophore is adopted as a raw material, and the cordyceps militaris health-care wine is prepared through fermentation, the rich protein components in cordyceps militaris are converted into smallmolecular substances such as small molecular peptides and amino acids which are easily absorbed by human bodies, the content of functional components such as cordycepin, adenosine and cordyceps polysaccharide in cordyceps militaris is effectively kept, and the defects that in the prior art, the dissolution rate of effective components of cordyceps militaris is low, the content of nutritional components is low, and the taste is poor are effectively overcome. The cordyceps militaris health-care wine obtained by the method disclosed by the invention is high in nutrient content, the cordycepin content can be up to 800mg/L, the adenosine content can be up to 50mg/L, and the cordyceps militaris health-care wine is unique in taste, rich in fragrance and mellow in wine body, and has the effects of resisting fatigue, enhancing the immunity of a human body and the like.

The invention discloses a method using oak barrels to store Fen flavor liquor so as to improve the quality of liquor, and belongs to the technical field of liquor storage. The method comprises the following steps: (1) adding liquors with different alcohol contents into new oak barrels with a volume of 200 to 500 L, placing the oak barrels in a shady, cool, and dry room, maintaining a temperature of 20 to 30 DEG C and a humidity of 50 to 70%, and storing the liquor for 3 to 6 months; wherein two days before storage, the side, which is provided with a barrel cover, of each oak barrel is lifted by 1 to 3 centimeters so that the gas can overflow from the gap between the barrel cover and the internal wall of the oak barrel, and in the third day, the barrel cover and the barrel are completely enclosed; (3) after 3 to 6 months, obtaining finished liquor with a special taste, color, and luster, wherein the effect is the same as that liquor is stored for one year in old oak barrels. The provided method utilizes oak barrels to store and alcoholize liquor, can be used to alcoholize liquor samples for experiment, and can also be applied to production. The fragrance of oak and aroma-flavor producing substances in liquor are organically combined, and the quality of liquor is further improved.