47results about How to "Strong ester aroma" patented technology

The invention relates to health care beverage, in particular to raspberry health wine and a method for brewing the same. The health wine contains raspberry, medlar and honey. The brewing process comprises the following steps of: crushing the rinsed raspberry and the medlar and adding pectinase and cellulose during crushing to perform zymohydrolysis; adding the honey and regulating the acidity by adopting potassium tartrate; adding Saccharomyces cerevisiae into fruit juice to perform primary fermentation and solid-liquid separation; adding ester flavor yeast into the separated fruit juice to perform secondary fermentation, esterifying the fermented fruit juice and reducing the acidity naturally for the solid-liquid separation, and receiving the raspberry health wine which is aged filtrate,namely the raspberry health brut. The method uses biotechnology and fermentation technology, regulates the acidity before the raspberry wine is fermented and uses the technology of microorganism natural acidity reduction during the process of the secondary fermentation so as to maintain, balance and coordinate nutrient contents in the raspberry, the medlar and the honey, resist oxidation and regulate body immunity and other biological functions, so that the health wine has full-bodied raspberry fruit flavor and special flavor.

The invention relates to selenium-enriched health care ice wine containing ganoderma lucidum and mulberries. The ice wine is prepared with a method as follows: fresh ripe selenium-enriched mulberries are picked, washed clean, quickly frozen and crushed; fresh and tender selenium-enriched mulberry leaves are washed clean and blanched; the mulberry leaves are ground into a thick liquid and subjected to enzymolysis and juice filtration, and mulberry juice is obtained; glucose, a yeast extract and other nutrients are added, the mixture is sterilized, ganoderma lucidum is inoculated and cultured, and a ganoderma lucidum mycelium fermentation broth is obtained; after the ganoderma lucidum mycelium fermentation broth is concentrated or not concentrated, the crushed ice mulberries are added, white granulated sugar is added, the sugar degree is adjusted, a lactobacillus seed solution and high-activity dry yeast are added for anaerobic fermentation, filtration and clarification are performed, konjak oligosaccharides are added for blending, the mixture is filtered for sterilization, and the selenium-enriched health care ice wine containing the ganoderma lucidum and the mulberries is obtained. The selenium-enriched health care ice wine is crystal clear, tastes sticky and cool, has heavy ester fragrance and can reduce the blood glucose and blood lipid, adjust intestinal flora and improve the immunity of a human body; the content of ganoderma lucidum polysaccharides in the wine is larger than 0.64 g / 100 mL, the content of DNJ substances is larger than 0.08 g / 100 mL, and the content of gamma-aminobutyric acid is larger than 0.16 g / 100 mL.

The invention discloses a method for preparing a Siberian solomoseal rhizome sauce. In the method, Siberian solomoseal rhizome serving as a raw material undergoes pretreatment, inoculation, fermentation, oil spray, mixing, sterilization, precipitation, inspection and packaging steps to prepare the finished product. The Siberian solomoseal rhizome sauce prepared by the method is date red and has thick sauce flavor and ester flavor; and because the technical scheme that a plurality of enzymes are jointly used for hydrolysis of the Siberian solomoseal rhizome and low-temperature sterilization isadopted, various nutritive matters of the Siberian solomoseal rhizome are fully utilized and kept. The sauce uses Siberian solomoseal rhizome nutrients as a carrier and has the advantages of wide application scope, stable consumption and simple manufacturing process. The method provides a new member for the Chinese sauce family.

The invention relates to selenium-enriched health care thick wine containing cordyceps sinensis and mulberries. Fresh ripe selenium-enriched mulberries are picked, repeatedly washed, ground into a thick liquid and filtered, a soybean extract is added, the mixture is filtered and subjected to enzymolysis and juice filtration, and mulberry juice is obtained; glucose, a yeast extract and other nutrients are added to the mulberry juice, the mixture is sterilized, cordyceps sinensis is inoculated and cultured, and a cordyceps sinensis mycelium fermentation broth is obtained; after the fermentation broth is concentrated or not concentrated, white granulated sugar is added, the sugar degree is adjusted, a lactobacillus seed solution and high-activity dry yeast are added, after anaerobic fermentation is performed, filtration and clarification are performed, konjak oligosaccharides are added for blending, the mixture is filtered for sterilization, and the selenium-enriched health care thick wine containing the cordyceps sinensis and the mulberries is obtained. The formula is reasonable, and the thick wine has transparent color and luster, tastes sticky, refreshing and nutritious, has heavy ester fragrance and can reduce the blood glucose, relieve fatigue, improve the immunity of a human body, clear heat, remove internal heat, replenish blood, nourish yin, help produce saliva and slake thirst and adjust intestinal flora. Through measurement, the content of cordyceps sinensis polysaccharides is 0.76 g / 100 mL or higher, the content of cordycepin is 0.09 / 100 mL or higher, and the viscosity is higher than 200 mPa*s.

The invention discloses a novel production process of traditional Ningxia Hui vinegar developed based on a traditional process and solves the problems that the current Ningxia Hui vinegar production process is too long in production period and complex in technology, unstable in product quality and low in raw material utilization rate. The traditional production process is modified, namely a thick-layer ventilation starter propagation technology is adopted in the starter propagation; the processes of liquefying at high temperature and saccharifying to manufacture the saccharification mash are adopted to manufacture the yeast; the traditional process of trilateral fermentation of the Ningxia Hui vinegar is kept in the solid state fermentation; a baking and fermenting process is added; a double-set heat spraying circulation method is adopted in the vinegar spraying process; a solar energy is used for aging; an excellent strain with high enzyme activity is used in starter propagation process; a high-activity yeast and various microbe compound starters are adopted for fermenting so as to enrich the microbe enzyme system; a modern biological fermentation technology is combined with the process to substitute the traditional control mode depending on experience; the Ningxia Hui vinegar technological process is systematized, the technological parameter is standardized and a best fermentation process condition is reached so that the product quality is guaranteed.

The present invention provides a black Helianthus tuberosus vinegar, which is made by decocting black Helianthus tuberosus obtained by fermentation of Helianthus tuberosus to obtain black Helianthus tuberosus juice, then blending the juice with existing vinegar, with a blending ratio of fermented black Helianthus tuberosus juice to vinegar being 1:10. Theblending process comprises: placing one kilogram fermented black Helianthus tuberosus in a stainless steel pot, adding 20 kg water under medium fire, brewing into 5 kg black Helianthus tuberosus juice, and then blending 1 kg black Helianthus tuberosus juice with 10 kg existing vinegar. The obtained product contains no flavoring agents, pigments, or food additives. The product can meet the needs of everyday cooking seasoning, and health caring effects of regulating and balancing blood sugar through the consumption of this product can be realized. The product has strong Helianthus tuberosus flavor and vinegar flavor, strong easter fragrant, and sweet and sour taste, so it is very popular with consumers.

The invention provides fig fruit vinegar which has nutritional ingredients of figs and is light yellow in color, glossy, strong in ester aroma, slight in fig aroma, sour, sweet and palatable, unique in style and rich in nutrition. Compared with traditional fig fruit vinegar, the fig fruit vinegar in the invention has the advantages that fig pulp is subjected to enzymolysis by aspergillus FJ036 enzyme fermentation liquor, proteins, polysaccharides and other components in the fig pulp can be fully utilized, the utilization rate of the fig components is effectively improved, and the taste and flavor of the fig fruit vinegar are improved; and by adding ester-producing saccharomyces cerevisiae LML001, the fermentation and aroma production abilities of saccharomycetes can be effectively improved, the fermentation time is shortened, and the ester aroma of the fruit vinegar is improved. According to the process disclosed by the invention, the quality of the fig fruit vinegar is greatly improved, and the economic benefits of manufacturing enterprises can be effectively improved.

The present invention discloses a low-alcohol lychee wine and brewing technique, which comprises the following steps: adopting fresh ripe lychee as raw material; disposing the raw material; enzymolyzing; extracting juice; clarifying; fermenting through aromatic yeast; ageing; doing stability disposal; canning; packing; obtaining the product with alcohol degree at 1%-7%, tptal sugar not more than 50mg / L and total SO2 not more than 250mg / L. The present invention has fruit and alcohol perfume with endless taste, which is fit for special group and place.