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47results about How to "Strong ester aroma" patented technology
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Preparation method for English pale ale
ActiveCN104232388AHigh alcohol contentFull bodiedBeer fermentationMicroorganism based processesYeastFiltration
The invention relates to a preparation method for English pale ale. The method comprises the following steps: (1) mixing raw materials and water,saccharifying the mixture, raising the temperature, stopping saccharifying, boiling the mixture with addition of hops in stages after filtration, and performing precipitation to obtain wort; (2) inoculating upper beer yeasts into the wort for fermentation, and storing the fermented product for 20 to 30 days to obtain fermentation broth after fermentation is stopped; (3) adding extract into the fermentation broth, inoculating lower yeast liquid, performing heat storage, and storing at reduced temperature to obtain the English pale ale. According to the method, a conventional process for the English pale ale is improved, and by secondary fermentation, the ale is more mellower on the premise that the high alcohol content and hop bitterness of the conventional ale are kept.
Owner:山东山科酵爵生物制品有限公司
Flavor-enhanced kidney bean sauce and brewing method thereof
InactiveCN102687845AIncrease contentStrong ester aromaFood preparationHigh activityAspergillus niger
The invention, pertaining to a field of food brewing technology, particularly relates to a kidney bean sauce and a brewing method thereof. According to the invention, white kidney beans are used as the main raw material, flour and preserved fruit syrup are used as auxiliary materials, a plurality of strains such as aspergillus oryzae, aspergillus niger, lactic acid bacteria, yeast and the like are used as fermentation microorganisms, and the product is obtained after three stages of temperature-controlled fermentation, that is, flavor-generating fresh fermentation, chromophore-generating fermentation, and aroma-generating fermentation. The method of the invention, by adopting a band temperature-controlled method, controls growth of the aspergillus, maintains high activity and quantity of the protease, carries out enzymolysis on the kidney bean protein, and produces large amounts of amino acid and peptide. By using the lactic acid bacteria and the yeast for fermentation, and an insulation reaction, the final product has unique and rich sauce flavor and color. The sauce of the invention tastes fresh and delicious, has a total ammonia nitrogen content of 1.64% which increases by 26% compared with that of traditional methods, and has abundant volatile flavor substance.
Owner:湖北山乡食品有限公司 +1
Process for producing Chinese style fermented meat product with low salt and no nitrate or nitrite
InactiveCN101044906AReduce salt consumptionStrong sauce and ester aromaMeat/fish preservation using chemicalsFood preparationChemistryRaw meat
Owner:SICHUAN UNIV
Brewing process of red raspberry health wine and uses thereof
The invention relates to a method for brewing high-acid low-sugar small berry fruit wine, in particular to a method for brewing raspberry wine using raspberry as a fermenting material and an application for carrying out the same. The method comprises the following steps of: crushing rinsed raspberry fruits which are free of insects and unrotten, adding pectinase and cellulose during crushing to perform zymohydrolysis, and adding white granulated sugar; performing primary acidity regulation by adopting potassium tartrate; adding Saccharomyces cerevisiae into fruit juice to perform primary fermentation, and performing back flow and solid-liquid separation after the primary fermentation; adding active aster flavor yeast into the fruit juice which is performed with the solid-liquid separation to perform secondary fermentation, esterifying the fermented fruit juice and reducing the acidity naturally, performing the solid-liquid separation to receive filtrate, namely raspberry brut, and receiving the raspberry wine which is the aged brut. The method uses two yeasts with different fermentation functions for brewing to acquire the raspberry fruit wine with soft taste and full-bodied ester flavor, and maintains special flavor peculiar to the raspberry fruits, nutrient contents in the raspberry, oxidation resistance and other biological functions.
Owner:SHENYANG INST OF APPLIED ECOLOGY - CHINESE ACAD OF SCI
Method for preparing a Siberian solomoseal rhizome sauce
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 is adopted, 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.
Owner:JIANGSU XINZHONG BREWING
Method of preparing fucoidin beer
InactiveCN101319174AImprove economic efficiencyMild conditionsWort preparationBeer fermentationNutrientChemistry
The invention relates to a preparation method for fucoidin beer, belonging to the beer production technical field. Fucoidin is leached with hot water from kelp, precipitated with ethanol, washed with absolute ethyl ether and acetone, decolored and purified with CaCl2 to obtain the purer fucosan sulfuric acid ester. The preparation method comprises the following steps of malt juice preparation, boiling and hop addition, fermentation and fucoidin addition and so on, wherein the malt juice is prepared by saccharification, filtering, boiling, hop addition, precipitation and cooling through feeding the crushed raw materials with a ratio of the raw materials to water of 1 to between 3 and 4. The malt juice is subject to primary fermentation, post fermentation, post storage, fucoidin addition and other steps, and the fucoidin beer with high nutrient value, stable property and good taste is obtained. With the preparation method, the application value of the kelp is fully developed, the fucoidin and the beer are perfectly combined, thereby the health care value of the fucoidin can be well used.
Owner:QILU UNIV OF TECH
Multi-strain double-fermented black bean soy sauce and brewing method of soy sauce
InactiveCN111165787APromote fermentationBright colorYeast food ingredientsFood ingredient functionsBiotechnologyLactic acid bacterium
The invention relates to the technical field of brewing and fermentation, and aims to provide a multi-strain double-fermented black bean soy sauce. The main raw materials of the soy sauce are black beans, fried wheat, edible salt and water; and the strains used in the brewing process of the soy sauce comprise Aspergillus oryzae, lactic acid bacteria, Saccharomyces rouxii, and torulopsis. Accordingto the present invention, multi-strain fermentation is adopted, and the fermentation can be accelerated by the addition of lactic acid bacteria and yeast, so that the product has bright color, thickmorphology, mellow taste and rich fragrance. A double fermentation process is adopted, so that the content of amino acid, total nitrogen and solid substances is high in the finished black bean soy sauce, the fragrance of the soy sauce is outstanding, the taste is mellow, and the flavor of the soy sauce is rich in soy sauce aroma, alcohol aroma, ester aroma, etc.; and by utilizing 'black food' black bean instead of the protein raw material of traditional soy sauce fermentation, the obtained black bean soy sauce has high nutritional value, and has a certain physiological activity and antioxidantactivity.
Owner:CHENGDU GUONIANG FOOD
Preparation method of soybean and chili compound fermented sauce, hotpot condiment and preparation method thereof
ActiveCN111838644ARich sauceStrong ester aromaYeast food ingredientsClimate change adaptationBiotechnologySaccharomyces rouxii
The invention provides a preparation method of soybean and chili composite fermented sauce, a hotpot condiment and a preparation method of the hotpot condiment. The preparation method of the compositefermented sauce comprises the following steps: mixing fermented soybeans and fermented chilies, and carrying out secondary fermentation to obtain the soybean and chili composite fermented sauce. Thefermented soybeans are prepared by the following method: baking soybeans, moistening the soybeans with water, mixing the soybeans with broad bean powder, inoculating aspergillus oryzae yeast refined koji to obtain soybean koji, mixing the soybean koji with saline water, and adding lactobacillus casei liquid, saccharomyces rouxii liquid and torulopsis liquid in the fermentation process to obtain fermented soybeans, and the fermented chilies are prepared by the following steps: crushing chilies, mixing the crushed chilies with saline water, and adding lactobacillus brevis liquid in the fermentation process to obtain the fermented chilies. The composite fermented sauce has relatively high contents of amino acid nitrogen, total phenols and total flavonoids. Compared with traditional Pixian thick broad-bean sauce, the composite fermented sauce is low in cost, excellent in quality and high in nutritional value. The hotpot condiment prepared from the compound fermented sauce is better in sauce flavor and high in taste acceptability.
Owner:四川川娃子食品有限公司 +1
Method for brewing tea leave sauce
InactiveCN100998397AIncrease the fragranceEnhance nutrition and health careFood preparationSoya sauceTea leaf
A method for brewing tea soy sauce with nutritive and health-care function includes such steps as pre-treating raw materials including tea leaf (3-15 mass%), preparing leaven, adding saline, butyl hydroxyanisole and propyl gallate, stirring, fermenting and mingling.
Owner:GUANGDONG INST OF MICROORGANISM
Preparation method of saccharification flavoring yeast
InactiveCN1948458AIncrease total nitrogenHigh content of amino nitrogenFungiMicroorganism based processesYeastChemistry
This invention relates to a fermental shoyu and preparation of levure species in the process of producing levure from shoyu product. The preparation of saccharifying levure of increasing incense, its characteristic is that including following steps: 1). Preparation of esterifying red rice; 2): preparation of fermental red rice;3): preparation of black levure;4): preparation of saccharifying levure of increasing incense: a). preparation of saccharifying levure of increasing incense which is used for shoyu: it is composed of fermental red rice, esterifying red rice and black levure, the above-mentioned fermental red rice, esterifying red rice and black levure are compounded according to proportion by weight ratio is 1:0.5-1:0.03-0.07, mixing uniformly; getting saccharifying levure of increasing incense which is used for shoyu; b). preparation of saccharifying levure of increasing incense which is used for shoyu product: it is composed of fermental red rice and esterifying red rice, the above-mentioned fermental red rice, esterifying red rice and are compounded according to proportion by weight ratio is 1:0.3-0.7, mixing uniformly; getting saccharifying levure of increasing incense which is used for shoyu product.
Owner:姚继承
Selenium-enriched health care ice wine containing ganoderma lucidum and mulberries
ActiveCN105647755ASignificant progressIncrease productionOrganic active ingredientsFungiFiltrationGut flora
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.
Owner:HUBEI UNIV OF TECH
Sea-buckthorn vinegar preparing method
The invention provides a sea-buckthorn vinegar preparing method. The method comprises the steps of material selection, starter propagation, smashing, steaming, saccharification and alcoholic fermentation, acetic fermentation, vat fuming, red vinegar sprinkling, curing, finished vinegar sprinkling and ageing. According to the method, solid anaerobic airtight fermentation is conducted, and various microorganisms coexist; in the co-fermentation and fermentation process of various enzyme systems, mould, saccharomycetes and acetic bacteria coexist, various enzyme systems including liquefying amylase, saccharifying amylase, cellulose, pectinase, zymase and acetification enzyme are adopted for co-fermentation, the color, aroma, taste and appearance of vinegar are good, concentration is high, clarity is high, and main physicochemical indexes including total acid, non-volatile acid and revertose are excellent.
Owner:陕西永寿秦源有限公司
Red raspberry health wine and brewing process thereof
InactiveCN101285023BStrong ester aromaSoft tasteAlcoholic beverage preparationPectinaseMicroorganism
Owner:SHENYANG INST OF APPL ECOLOGY CHINESE ACAD OF SCI
Fermented bean paste and making method thereof
InactiveCN106107546ARich sourcesThe process is simple and reliableFood ingredient as taste affecting agentFood ingredient as flavour affecting agentBiotechnologyVillosa choctawensis
The invention discloses a fermented bean paste and a making method thereof. The fermented bean paste is prepared from, by weight, 45-55 parts of small soybeans, 0.8-1.2 parts of peppers, 3.0-3.4 parts of salt, 7-8 parts of corn wine and 7-8 parts of ginger juice. Through the processes of raw material screening, grinding, soaking, steaming, fermenting, drying and the like, the fermented bean paste rich in fermented bean aroma, delicious, moderate in degree of saltiness, sweet in aftertaste without dregs and bright in color is made.
Owner:贞丰县马氏丰味食品有限责任公司
Skipjack flavor fermented soy sauce and preparation method thereof
InactiveCN105192670APromote the depth of hydrolysisImprove fishy bitternessFood preparationYeastEnzymatic hydrolysis
The invention discloses skipjack flavor fermented soy sauce and a preparation method thereof. The method includes the steps that 1, water is added into raw materials for soaking, and then the raw materials are subjected to high-temperature steaming, wherein the volume of water is equal to that of the raw materials; 2, the materials after high-temperature steaming are cooled below 40 DEG C, 0.2-0.4% of yeast is inoculated, after even stirring, the mixture enters a pool to be subjected to solid-state low-salt fermentation for 15-25 days, and the fermentation temperature is 40-50 DEG C; 3, 0.5-5% of skipjack enzymatic hydrolysis solution and 0.2-0.4% of yeast are added and fermented for 30 or more days at the constant temperature of 25-35 DEG C, sterilization is performed after soaking and oil spraying, and then the skipjack flavor fermented soy sauce is obtained. The production technology of combining a biological enzyme method and a traditional biological fermentation method is adopted, the biological fermentation enzymolysis technology is utilized for combining traditional soy sauce and skipjack flavor juice, and the ocean-food skipjack flavor fermented soy sauce product is prepared rapidly at a low cost.
Owner:SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING
Preparation method of olea europaea leaf black brick tea
The present invention provides a preparation method of olea europaea leaf black brick tea. Olea europaea leaves are selected, the selected olea europaea leaves are enzyme deactivated, the enzyme deactivated olea europaea leaves are moistened, aspergillus niger is inoculated to conduct a first fermentation, after the olea europaea leaves are softened, the softened are olea europaea leaves are rolled, then yeast is inoculated to conduct a second fermentation, after the fermentation, the fermented olea europaea leaves are pressed to prepare the brick tea, and the brick tea is dried again to prepare the olea europaea leaf black brick tea. After being brewed, the olea europaea leaf black brick tea is dark brown in color and luster, mellow in fragrance, and mellow in tea flavor.
Owner:郧西县永健油橄榄种植专业合作社
Soybean paste based on pre-fermentation and using Monascus purpureus as dominant fungus symbiotic system, and preparation method thereof
The invention relates to soybean paste based on pre-fermentation and using Monascus purpureus as a dominant fungus symbiotic system, and a preparation method thereof, belonging to the technical fieldof seasoning preparation. According to the invention, soybeans are used as a raw material, three-stage fermentation is performed in virtue of a composite strain composed of Monascus purpureus TYQ017,Aspergillus oryzae 3.042, Actinomucor elegans, Aspergillus niger, Penicillium, Bacillus subtilis and Kluyveromyces marxianus, so the production of free amino acids is promoted, and the contents of aspartic acid, glutamic acid and threonine are increased; through combined usage of the Bacillus subtilis, the growth of dominant fungi is promote while the production of pathogens is inhibited; and through the introduction of the Kluyveromyces marxianus, the mellow flavor of the soybean paste is improved, and the soybean paste is allowed to be bright in color, soft and smooth in mouthfeel, rich in sauce flavor and delicious and lasting in aftertaste. The soybean paste is rich in monascorubin and lovastatin while retaining the nutrition of the soybean paste, has the effects of reducing cholesterol and preventing cardiovascular diseases; and the preparation method can improve productivity and shorten a production cycle, and has good social benefits.
Owner:JILIN AGRICULTURAL UNIV +1
A kind of selenium-enriched ganoderma lucidum mulberry health-care ice wine
ActiveCN105647755BSignificant progressIncrease productionOrganic active ingredientsFungiFiltrationGut flora
Owner:HUBEI UNIV OF TECH
Method for producing soy sauce by fermenting brewer grains
The invention provides a method for producing soy sauce by fermenting brewer grains. The method comprises the following specific steps: crushing low temperature soy flour, adding 150 percent of fresh brewer grains and uniformly mixing; wetting the mixture for 60 minutes and steaming the mixture at 121 DEG C for 10 minutes; adding 25 percent of flour and uniformly stirring; steaming the mixture at 115 DEG C for 10 minutes; cooling the steamed material to 35 DEG C; feeding the cooled material into 15 percent of aspergillus oryzae yeast strain and uniformly stirring; performing solid-state insulated fermentation on the mixture at the temperature of 28-30 DEG C for 24 hours; performing insulated fermentation for 36 hours wherein the temperature is raised to 30-32 DEG C; performing insulated fermentation for 48 hours wherein the temperature is raised to 33-35 DEG C; adding 200 percent of warm water of 35 DEG C and 40 percent of edible salts; after stirring the added material, feeding 25 percent of bacillussubtilis liquid seed and 0.3 percent of Angel soy sauce yeast and stirring uniformly; performing insulated fermentation on the mixture at the temperature of 33-35 DEG C for 72 hours, filtering, sterilizing the filtered material at the temperature of 80 DEG C for 15 minutes to obtain the soy sauce.
Owner:HARBIN PATERNA BIOTECH DEV
Method for preparing a Siberian solomoseal rhizome sauce
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.
Owner:JIANGSU XINZHONG BREWING
A kind of selenium-enriched Cordyceps mulberry health thick wine
ActiveCN105647756BAdvantages and Notable ImprovementsIncrease productionOrganic active ingredientsFungiBiotechnologyOligosaccharide
Owner:HUBEI UNIV OF TECH
Strong-flavor flavoring liquid as well as preparation method and application thereof
PendingCN114223876ARich and sweet tasteEasy to cleanSugar food ingredientsBiotechnologyMaillard reaction
The invention discloses strong-flavor flavoring liquid as well as a preparation method and application thereof, and belongs to the technical field of condiments. The preparation method of the strong-flavor flavoring liquid comprises the following steps: uniformly mixing soybean fermentation byproducts, wine fermentation byproducts and carbohydrates according to a mass ratio of (10-70): (10-30): (1-20), then adjusting the pH value to 4-6 by using grain fermentation vinegar, then carrying out normal pressure reaction at 80-105 DEG C for 1-5 hours, and cooling to normal temperature after the reaction is completed. Soybean fermentation byproducts, wine fermentation byproducts and carbohydrates are used as base materials for thermal reaction, and a series of reactions including esterification reaction, fat degradation reaction and Maillard reaction can be carried out, so that the types of volatile aroma components in the flavoring liquid are remarkably increased, the aroma and the taste concentration are remarkably improved, and the flavoring liquid is red and bright in color and luster and has a good taste. And by using the by-products, the production cost is reduced, and the added value of the food fermentation by-products is comprehensively improved.
Owner:FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
Method for processing rhizoma polygonati odorati and paeonia ostii flavor fermented peanut product
InactiveCN104522758AStrong ester aromaParticle integrityFood preparationFlavorPolygonatum lasianthum
The invention discloses a method for processing a rhizoma polygonati odorati and paeonia ostii flavor fermented peanut product. The method comprises the following steps: selecting high-quality peanuts, soaking, cooking, performing starter propagation, mixing rhizoma polygonati odorati, paeonia ostii and other traditional Chinese medicinal material powder, fermenting, thereby obtaining a flavor fermented peanut product. The product is strong in ester fragrance, has full granules and is loose, has the special aroma of rhizoma polygonati odorati and paeonia ostii and has the health effects of benefiting qi and nourishing blood and clearing lung and eliminating phlegm. According to the method, the process is simple, the implementation is easy, the peanuts are fully developed and utilized, and a novel way is provided for peasants to overcome poverty and achieve prosperity.
Owner:汪盛松
The production process of traditional Ningxia returning home vinegar
ActiveCN104789440BOptimize the traditional production processPromote growth and reproductionVinegar preparationCooking & bakingYeast
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.
Owner:宁夏强尔萨生物科技有限公司
Preparation method of passion fruit sparkling apple wine
PendingCN111334393AIncrease aromaRetain nutrientsMicroorganism based processesAlcoholic beverage preparationBiotechnologyFruit wine
The present invention relates to a preparation method of passion fruit sparkling apple wine. The method comprises the following steps of (1) preparing passion fruit juice; (2) adding water to the passion fruit juice, performing boiling, and adding apple juice and yeast nutritive salt, thereby preparing passion fruit and apple mixed fermentation liquid; and (3) fermenting the mixed fermentation liquid by using fruit wine yeasts until the sugar degree is 7-9.5%, adding the passion fruit juice, and performing freezing, storing and filtering to prepare the passion fruit sparkling apple wine. According to the method, the passion fruit is added on the basis of taking apples as raw materials, so that the finished fruit wine has rich and delicious fruit aromas, the wine body, the foam property andthe non-biological stability of the sparkling apple wine are improved, and the mouth feel and the fruit aromas of the sparkling apple wine are layered and stereoscopic; and the finished sparkling apple wine has the typical flavor characteristics of champagne, ester aroma generated by yeast metabolism and alcohol, apple aroma and passion fruit aroma in the fruit wine are mutually supplementary, the mouth feel is rich, and the fruit wine has a strong sense of layering.
Owner:QILU UNIV OF TECH
Ampelopsis grossedentata dark tea and preparation method thereof
InactiveCN108935812ASoup color red and yellowStrong ester aromaPre-extraction tea treatmentFlavorAdditive ingredient
The present invention discloses an ampelopsis grossedentata dark tea which is prepared from the following components in percentage by weight: 82-87% of raw dark green tea and 13-18% of ampelopsis grossedentata, and a preparation method of the ampelopsis grossedentata dark tea. The method comprises the steps of initial preparation of tea materials, compounding of the tea materials, second rolling,steaming, pile fermentation, third rolling, tea steaming, pressing, brick withdrawing, brick inspection, brick tidying and drying. On the basis of original flavor and advantages of dark tea, the ampelopsis grossedentata dark tea is added with the flavor and the advantages of the ampelopsis grossedentata, and the soup has no piling suffocative smell after brewing, the soup color is red yellow, theester fragrance is strong, and the tea fragrance and the ampelopsis grossedentata fragrance are beneficial to each other. A special steamer is adopted, so that the temperature and the water content ofinner tea leaves and outer tea leaves are more uniform in the process of heating or drying of the tea leaves in the steamer. Besides, a special fermentation chamber is adopted for artificial inoculation with saccharomycetes for fermentation, so that the time required for the fermentation is greatly shortened, and the quality of the fermentation is improved.
Owner:晏坚 +1
Passion fruit flavored chili sauce and preparation method thereof
InactiveCN108936572ARaise the red indexBright colorSugar food ingredientsNatural extract food ingredientsFruit juicePumpkin seed
The present invention discloses a passion fruit flavored chili sauce. The passion fruit flavored chili sauce is composed of the following components in parts by mass: 60-80 parts of chilies, 10-20 parts of passion fruit juice, 0.1-1 part of fermenting micro-organism, 5-10 parts of passion fruit pectin, 1-5 parts of compound polysaccharides, 0.1-1 part of pumpkin seed protein, 5-10 parts of auxiliary materials, 0.01-0.1 part of a coloring protection agent and 10-20 parts of distilled water. The fermenting micro-organism consists of plant lactobacillus, cigarette-ash-like monascus purpureus andmonascus purpureus. The prepared passion fruit flavored chili sauce is moderately sweet and sour, mellow in passion fruit flavor, and stable and bright in color and luster, and presents wine-red.
Owner:AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
Black Helianthus tuberosus vinegar and preparation method thereof
Owner:徐州绿之野生物食品有限公司
Fig fermented liquid and fig fruit vinegar prepared therefrom
ActiveCN107760552BFull of nutritionRich in nutrientsMicroorganism based processesVinegar preparationBiotechnologyNutrition
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.
Owner:QINGDAO DENGTA FLAVOUR IND
Low alcohol lychee wine and brewing method of the same
Owner:SOUTH CHINA AGRI UNIV
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