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

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.

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.

A low-salt fermented Chinese meat food without nitre is prepared through pre-salting by injecting the salting liquid into raw meat, rolling for kneading, inoculating, fermenting, salting and heating.

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.

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.

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.

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.

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.

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 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.

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.

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.

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.

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.

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.