131results about How to "Sweet and mellow taste" patented technology

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

The present invention discloses fresh mangosteen powder and its preparation process. The fresh mangosteen powder is prepared with mature fresh mangosteen fruit, and through freeze drying and crushing. The present invention has simple technological process, high yield and low cost, and the fresh mangosteen powder effective components of the fresh mangosteen fruit maintained, is delicious, and may be used as health food directly and as the material for producing mangosteen food, health article, medicine and cosmetics.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The invention discloses a pyrus pyrifolia nakai enzyme and a preparation method and an application thereof. The pyrus pyrifolia nakai enzyme is prepared by the steps of pretreatment and fermentation with organic pyrus pyrifolia nakai and sugar as raw materials, and the total weight ratio of the organic pyrus pyrifolia nakai to the sugar is 1 to (1.2-2). Normal pressure and temperature natural fermentation is adopted, the fermentation process is stable, the fermentation is closer to the nature, the enzyme fermentation process endures severe cold and heat of the nature, the essence qi of the moon and the sun is fully absorbed, and the pyrus pyrifolia nakai is more nutritious. Therefore, a fermentation tank is provided with an independently developed breathing valve to balance the pressures inside and outside the fermentation tank; and at the same time, the fermentation tank is placed in the open air, and is fused together with the natural environment.

The invention discloses a processing method of red date concentrated juice. The processing method includes the steps of firstly, selecting material; secondly, performing far infrared aroma extraction; thirdly, grinding; fourthly, performing solid-liquid extraction; fifthly, performing aroma extraction; sixthly, settling; seventhly, performing reverse osmosis concentration; eighthly, performing vacuum concentration; ninthly, backfilling aroma; and tenthly, sterilizing and filing. By the red date concentrated juice prepared by the processing method, natural strong aroma of red date can be stored fully, essence need not be additionally added to the concentrated juice in drink application, bitter taste brought by date peel into the concentrated juice can be eliminated, and the concentrated juice is sweet and mellow in taste.

The invention relates to sweet egg paste and a preparation method thereof. The sweet egg paste is a novel sweet paste type product taking full eggs as raw materials. According to the method, restriction enzyme hydrolysis, beneficial bacterium fermentation and static ultrahigh-pressure technical means are creatively combined, so that the sweet egg paste type food is obtained; and the product has the light yellow color, has no eggy and bitter tastes, and has the advantages of fine and smooth texture, slightly-elastic taste, moderate hardness, good quality, sweet and mellow taste, long aftertaste, abundant nutrition and easiness of digestion and absorption. According to the sweet egg paste, the economic benefits of related enterprises are improved and the development of fine egg processing industries in China is accelerated.

The invention relates to a brewing method of multiple-grain-starter fen-flavor liquor, and belongs to the technical field of liquor brewing. The brewing method comprises nine steps of burdening, soaking, primarily steaming, braising, re-steaming, spreading the grains, feeding the starter, boxing, saccharifying, distilling and aging. On the basis of the traditional brewing method of the multiple-grain fen-flavor liquor, a secondary cultivation saccharification step and a special aging method are mainly added. The taste of the traditional brewed liquor is changed, the original dry, hot and slightly-bitter taste is changed to freshness, simplicity and elegancy, the taste is sweet and thick, and the after-taste is long, smooth, fresh, pure and soft. By adopting the secondary cultivation saccharification, essence in grains can be sufficiently extracted, the yield and quality of the liquor are improved, the resource is saved, the economic benefit is greatly improved, and easiness in popularization and application can be realized.

The invention discloses a making method of black soya bean ginger decoction, and the black soya bean ginger decoction is characterized by being prepared from the following raw materials: by weight, 50-100 parts of black soya bean, 20-30 parts of hazelnut kernel, 20-30 parts of cashew, 200-250 parts of fresh ginger, 20-40 parts of rock sugar, 1-2 parts of fig leaf, 2-4 parts of perilla frutescens, 2-3 parts of sunflower flower, 1-2 parts of cassia twig, 2-3 parts of lotus seed pot, 2-3 parts of astragalus root, 1-3 parts of arundina chinensis, 1-2 parts of herba vernoniae cinereae, 5-15 parts of salt, 5-15 parts of distiller's yeast and a proper amount of grape seed oil and water. The black soya bean ginger decoction tastes savoury, mellow, sweet and unique; in the formula, components of the hazelnut kernel, the cashew and the like are added for addition of nutrient content; at the same time, traditional Chinese medicine components are added for strengthening health care functions, the astragalus root has the effects of tonifying the lung, invigorating the spleen, benefitting qi and securing the exterior, the fig leaf has the functions of removing heat to promote salivation, invigorating the spleen and promoting the appetite, and the black soya bean ginger decoction is suitable for consumption by people having a poor appetite, air-condition diseases and other symptoms in summer.

The invention provides health-preserving dendrobium officinale flower black tea. The health-preserving dendrobium officinale flower black tea is mainly prepared from 10-25 parts of dendrobium officinale flower, 55-75 parts of black tea, 5-10 parts of red jujubes and 5-10 parts of Chinese wolfberries, wherein the black tea is prepared by pre-fermenting and drying one or more kinds of commercially available tea suiting for manufacturing black tea, and the red jujubes and Chinese wolfberries are commercially available dried products with superior quality. The health-preserving dendrobium officinale flower black tea provided by the invention is sweet and mellow in taste, and has the effects of resisting aging, reducing blood fat, beautifying the face, clearing away the heart-fire, protecting the stomach and nourishing the liver; and simultaneously, the contradiction between supply exceeding demand of fresh flowers at the flowering season of the dendrobium officinale and demand exceeding supply at the non-flowering season is effectively solved.

The invention provides a camellia nitidissima milk tea with the health care functions of blood pressure lowering, blood lipid lowering and blood sugar lowering. According to the technical scheme of the invention, the formula of the milk tea comprises, by weight: 20-40 parts of camellia nitidissima, 5-15 parts of tea leaves, 20-50 parts of skim milk powder, 5-15 parts of xylitol, 0.05-0.5 parts of potassium sorbate, and 200-400 parts of water. With fresh, sweet and mellow tastes, the camellia nitidissima milk tea of the invention has the health care functions of lowering blood pressure, blood lipid and blood sugar, and is suitable for patients with high blood pressure, high blood lipid and high blood sugar as well as for auxiliary health care of vast customers in daily food.

The invention discloses a gingko-polygonum cuspidatum juice drink and a preparation method thereof. In the preparation method, a gingko extract and a polygonum cuspidatum extract resveratrol extracted from natural plant gingko and polygonum cuspidatum, and a fruit juice obtained by squeezing natural fruits are adopted as main materials to prepare the gingko-polygonum cuspidatum juice drink. The method comprises the following steps of: taking water as a base material, and mixing with the gingko extract, the polygonum cuspidatum extract resveratrol, honey, rock candy, the juice and an emulsion stabilizer. The juice drink is prepared by the extracts and squeezing substances of green natural products; the juice drink not only is fresh in taste and fruity, but also has special effects on preventing cardiovascular and cerebrovascular diseases, protecting the liver, beautifying, preventing tumors, and building bodies; and the juice drink has good social benefits.

The invention discloses a preparation method for golden cordyceps sinensis wine. The preparation method comprises the following steps of: checking the colors of cordyceps sinensis and saffron serving as raw material medicines by using an RGB color mode; preparing cordyceps sinensis, saffron and Chinese spirit; adding the raw material medicines into the grain Chinese spirit and sealing, leaching, filtering to remove dregs and picking out the cordyceps sinensis for later use; controlling the color of the golden cordyceps sinensis wine by using the RGB color mode; bottling the qualified golden cordyceps sinensis wine, adding the picked cordyceps sinensis and sealing to obtain the product of golden cordyceps sinensis wine. The product is golden cordyceps sinensis wine which is prepared from cordyceps sinensis, saffron and Chinese spirit serving as raw materials and by the preparation method and by controlling the color with the RGB color mode. The golden cordyceps sinensis wine is characterized in that: the wine has beautiful and unique golden color without any pigment; and the colorful, healthy and fashionable Chinese medicinal wine prepared from the traditional rare Chinese medicines cordyceps sinensis and saffron or safflower can be accepted by the youth, and the traditional Chinese medicinal wine can be one part of the modern fashionable society. The golden cordyceps sinensis wine can be used for preventing and treating diseases, preserving health, prolonging life and nursing after illness.

The present invention discloses a honeysuckle multi-function health preserving wine and a preparation method thereof. The honeysuckle multi-function health preserving wine is characterized by comprising a honeysuckle extract, a ginkgo leaf extract, resveratrol, honey, crystal sugar and an extraction liquid. The honeysuckle multi-function health preserving wine preparation method comprises the following steps: 1, extracting the extraction liquid, 2, extracting the honeysuckle extract, 3, extracting the ginkgo leaf extract, 4, extracting the resveratrol extract, and 5, preparing the honeysuckle multi-function health preserving wine. The invention provides the honeysuckle multi-function health preserving wine and the preparation method thereof, wherein resources such as honeysuckle, ginkgo and giant knotweed rhizome, and nature plants with characteristics of medical use and edible use are completely utilized as the raw materials, and methods such as extraction and refinement are adopted, such that the honeysuckle extract, the ginkgo leaf extract and the giant knotweed rhizome extract are combined with the ingredients so as to well provide medicinal health effects, characteristics of mellow and sweet taste, and fresh and transparent appearance are provided, drinking and health are integrated, and effects of disease prevention and body building are achieved.

The invention provides a method for making black tea wine. The method comprises the following steps: preparing materials, preparing black tea leaching liquor, boiling black tea in boiling water at constant temperature for over 30 minutes, filtering tea residues, thereby obtaining black tea leaching liquor, wherein the extraction ratio of black tea to black tea leaching liquor is that 1L of black tea leaching liquor is prepared from 30g of black tea; soaking grains, namely, during soaking, adding black tea leaching liquor for soaking, pre-distilling, stewing in water, steaming, distilling off, adding Daqu, boxing and fermenting, distilling, performing fermented grain distillation, and blending, thereby obtaining the product. The black tea wine prepared by the invention is rich in tea polyphenol, pleasant in aroma, gentle in flowery flavor, soft-sweet and mellow in taste and unique in style. According to the unique process, the problems in the traditional process that liquor yield is low, the liquor contains many harmful impurities and the safety and taste are destroyed are solved.

The invention discloses fortified grape wine and a preparation method thereof, and belongs to the field of grape wine. The preparation method for the fortified grape wine comprises the following steps: picking grapes, performing squeezing treatment, performing enzyme treatment, performing bentonite clarifying treatment, performing low-temperature treatment, performing warming-up treatment, performing yeast activating and spreading cultivating, fermenting, fortifying, performing tank inverting treatment, ageing, performing clarifying treatment and filtering. The invention also discloses the fortified grape wine. According to the fortified grape wine and the preparation method thereof, fortifying treatment is performed on raw grape wine, and the treatment, such as tank inverting and ageing, is performed to obtain the fortified grape wine; the alcohol content of the fortified grape wine is higher than that of conventional grape wine, and can reach over 18 percent; moreover, the taste of the fortified grape wine is better than that of Baijiu, and nutritional substances are rich; moreover, the preparation method has the advantages of low cost and high efficiency.

The invention discloses fig wine which is characterized by comprising fig components. The fig wine is rich in nutriments, contains multiple amino acids and trace elements needed by human bodies, has the functions of stimulating the appetite, invigorating the spleen, strengthening the bodies and enhancing the human body immunity, and has mellow and sweet taste and is coordinated, pure and mild and is unique in a production method.