131results about How to "Taste coordination" patented technology

The invention discloses a preparation method and application of a tobacco endogenous spice of Boshan aromatic tobacco. According to the preparation method, the crushed Boshan aromatic tobacco is placed in an extra-high pressure extracting tank for extra-high pressure extraction and then is subjected to column separation by using macroporous resin, and finally, the tobacco endogenous spice of the Boshan aromatic tobacco is obtained. The spice is clear in appearance, and thus the spice is more suitable for being added in cigarettes to bring remarkable effect of improving the quality of cigarettes. The preparation method disclosed by the invention is simple and practical, convenient for operation and lower in cost; resin can be repeatedly used; the time is greatly saved; the value of the extracted effective aroma components is high; and tobacco raw materials are utilized more fully.

This inventionm discloses a method for brewing dry-type lichee wine including taking lichees as the raw material, squeezing them, fermenting with barm at low temperature, hydrolyzing them with bio-enzymes, metabolic controlling fermentation and clarifying and filtering them to get the raw wine, which is processed for stability including: adding metal ionic complexant to coordinate metallic ions in the spirit to suppress browning of non-biologies, adding silica gel at low temperature to adsorb cold turbid proteins in the spirit and adding bio-antioxidation enzyme resisting against oxidation browning of the lichee wine.

This invention relates to a method for breeding longan wine with alcohol degree of 10-12% (V/V). The total sugar content is 2-4 g/L (measured by glucose), the total acid content is 5-6.5 g/L (measured by tartaric acid), and the dry precipitate content is 17-22 g/L. The method comprises: utilizing longan as the raw material, pressing to obtain juice, fermenting at a low temperature, clatifying, filtering, and post-treating to obtain longan wine. The post-treatment comprises: adding silica gel into the wine at a low temperature to adsorb the precipitated proteins, and adding antioxidant bioenzyme. The longan wine has good fragrance, good taste and beautiful color.

The invention relates to fruit juice amazake and a preparation method thereof. In order to solve the problems of seasonal influence, low utilization rate of fruits, incapability of embodying the nutritional and health-care value of the fruits and amazake fully during the combination use and the simple mixing of the fruits and the amazake in the prior art, the invention provides fruit juice amazake which can combine the fruits and the amazake organically and fuse nutritional elements of the fruits and the amazake fully and is abundant in nutrition, good in mouthfeel and attractive in appearance and a preparation method thereof. The method comprises the following steps of: preparing fruit juice; preparing the amazake according to the conventional method; fermenting step by step, namely when the time is 50 to 60 percent of the normal fermentation time of the amazake, adding the prepared fruit juice in an amount which is 10 to 30 percent of the weight of glutinous rice, and fermenting the fruit juice and the glutinous rice for the remaining 40 to 50 percent of the normal fermentation time of the amazake until the glutinous rice is floated by the juice in a container; and sterilizing and packaging.

The invention relates to a wild blueberry compound juice and a preparation method thereof. The preparation method comprises the steps of preparing wild blueberry juice and purple sweet potato juice, performing enzyme deactivation to the prepared purple sweet potato juice for 20-30s, mixing the following active ingredients in parts by weight: 10-30 parts of the prepared wild blueberry juice, 2-8 parts of the prepared purple sweet potato juice, 2-15 parts of decolorized deacidified apple concentrated juice, 0.01-0.03 part of xanthan gum, 0.01-0.03 part of sodium carboxymethyl cellulose and 20-50 parts of water, and agitating for 5-8 minutes, thus obtaining the wild blueberry compound juice. By blending the wild blueberry juice, the decolorized deacidified apple concentrated juice and the purple sweet potato juice, the blended compound juice has no acor feeling, is proper in sugar-acid ratio, and appropriate for mouth feeling; without the addition of sweeteners, acidifying agents, coloring matters, essence and the like, the compound juice not only has the fresh aroma of the fresh blueberry fruit, but also has the mellowness of apples, has an unexpectable unique flavor, is natural and delicious, and palatable in acid and sweetness, and has harmonious complex aroma and taste of apples and wild blueberry, thus living up to the consumption conceptions on health and nutrition of the modern people, and meeting the taste of the wide public consumers.

The invention provides a low sugar low alcohol health preserving yellow rice wine, which comprises raw materials by weight percentage: 12-15% of polished round-grained rice, 10-15% of white glutinous rice, 4-8% of black glutinous rice with peel, 4x10<-2>%-7x10<-2>% of yellow rice wine yeast, raw wine yeast 1.5-2.5%, 1-2% of red kojic rice, 2.5x10<-3>%-4x10<-3>% of diastase, 1x10<-3>%-2.5x10<-3>% of acidic protease, and 60-65% of water. Based on the weight of clear wine obtained after squeezing and filtering, the wine also comprises 5.7-6.9% of food and medicine plant materials. The invention has the advantages of full bodied wine, improved function, low alcohol, low sugar, coordinated mouthfeel with nutrition and health function.

The invention discloses a preparation method of a shiitake mushroom soybean sauce. The preparation method of the shiitake mushroom soybean sauce comprises the following steps of pretreating soybeans; making yeast; pretreating shiitake mushrooms; performing fermentation; performing blending; performing subpackaging; and performing sterilization. According to the preparation method of the shiitake mushroom soybean sauce provided by the invention, firstly the soybeans are made into the yeast, then shiitake mushrooms and fermented glutinous rice are added, and then fermentation is performed, so that raw materials are better to merge, the shiitake mushroom soybean sauce is harmonious in mouth feel and taste and rich in fragrance, the nutrition of the soybean sauce is enriched, and the soybean sauce has unique flavor.

The invention provides a preparation method for mango-pawpaw mixed fruit wine. The method comprises the following steps: 1) a mango and a pawpaw are subjected to peel removing, coring and mashing, so as to obtain mango syrup and pawpaw syrup; 2) mixing the mango syrup and the pawpaw syrup as per the weight ratio of 2 to 1,adding the mixed syrup of every liter with 50-100 mg of SO2 anti-bacteria, and blending the sugar degree of the mixed syrup to 20 degrees Brix; 3) adding the blended liquid in the step 2) with yeast of which the weight is 0.04-0.06% of that of the blended liquid, fermenting at the pH value of 3.6-4.4 and temperature of 23-31 DEG C, and stopping fermenting when the residual sugar in the blended liquid is 1%; and 4) performing filtering, clarifying, sterilization, and aging to the fermentation liquor in the step 3), so as to obtain the mango-pawpaw mixed fruit wine. According to the invention, the nutritional ingredients in the mango and the pawpaw are integrated, the produced mixed fruit wine is more fragrant in the fumes of wine, and various functions of health care and disease prevention can be realized.

The invention relates to a brewing method of sweet sparkling cider. The method selects high-efficiency SIHA-Active-Yeast 3 dry yeast, uses concentrated apple juice as a raw material, undergoes nitrogen-enriched culture, yeast activation, main fermentation, post-fermentation, and post-fermentation. During the fermentation process, the temperature, pressure, and fermentation degree are controlled, and the cider is obtained after clarification and microfiltration. The obtained cider has the traditional apple aroma and wine aroma, and the taste is natural and harmonious; the foaming is even and rich, and the mouth is more refreshing.

The invention belongs to the field of preparation of daqu liquor, and in particular relates to a method for preparing blending liquid by utilizing yellow water, and an application of the blending liquid. The method comprises the following steps: adding a suitable amount of attapulgite into fresh yellow water, stirring under room temperature for 4-8 h, standing, clarifying, centrifuging, intercepting filter residues, and taking the clear liquid, thus obtaining first-grade clear liquid; carrying out microfiltration on the first-grade clear liquid by adopting a 0.2 Mu m inorganic ceramic membrane for removing the residual attapulgite particles, intercepting filter residues, and taking the clear liquid, thus obtaining second-grade clear liquid; and carrying out nanofiltration on the second-grade clear liquid by adopting an organic membrane with the molecular cut off being 300, intercepting filter residues, and taking the clear liquid, and thus obtaining the colorless and transparent blending liquid. The method is simple, convenient and effectively; the attapulgite is mainly used for absorbing macromolecular impurities, the colloid property of yellow water is destroyed, the viscosity is reduced, the blockage for the membrane during the follow-up membrane filtration processes is alleviated, the clarified yellow water is rapidly decolored and concentrated by utilizing the microfiltration using the inorganic ceramic membrane and the nanofiltration using the organic membrane, and finally the colorless and transparent blending liquid with special flavor is obtained.

This invention relates to a method for producing low heat beer, which applies regulating and brewing technology to dilute it and add dietary fibers to the beer to prepare low heat beer including the technological processes of dextrinizing, boiling and adding hops to the raw material to get green beer of high fermentation and low sugar then to produce a low heat beer after post dilution and adding dietary fibers and other low heat leached-out materials, in which, the heat is lower than 800KJ/L.

The invention discloses a leechee wine and a preparation method thereof. The preparation method comprises the steps of firstly, mixing the leechee fresh with white spirit ranging from 35% (v/v) to 55% (v/v) at the temperature ranging between 25 DEG C and 28 DEG C and immersing the fresh for 2 to 4 months to obtain immersed material liquid; secondly, performing centrifugal separation of the immersed material liquid, acquiring the liquid supernatant to obtain the wine sample; thirdly, adding sugar into the wine sample, mixing uniformly under at the temperature ranging between 15 DEG C and 20 DEG C and brewing for more than 3 months to obtain an aged wine; and fourthly, acquiring the aged wine, filtering the aged wine through a millipore filter, and performing filling to obtain the leechee wine. The wine comprises, by weight, 2.5 to 3.5 of leechee fresh, 5.5 to 6.5 of white spirit and 0.8 to 1.2 of sugar. The leechee wine is transparent in wine body and mellow in taste, moderate in sweet and sour flavors and has a unique flavor of litchis.

The invention provides cooling drink containing pea meal. The cooling drink comprises the following compositions in percentage by weight: 10 to 25 percent of white granulated sugar, 1 to 5 percent of powdered glucose, 5 to 25 percent of the pea meal, 1 to 8 percent of milk powder, 1 to 5 percent of grease and 0.05 to 5 percent of stabilizer, wherein the pea meal is powder obtained after roasting and crushing of peas. The cooling drink not only has the functions of relieving summer-heat and promoting the production of body fluid to quench thirst but also has the function of replenishing the nutriment, has a reasonable formula, is convenient to drink, and has the function of health protection when consumers drink the cooling drink simultaneously.

The invention provides a frozen beverage containing glossy privet fruits and wax apples and a preparation method thereof. The frozen beverage comprises the following materials by taking the total weight of the frozen beverage as a standard: 0.5%-5% of glossy privet fruit powder and 0.5%-6% of wax apple juice. The glossy privet fruits and the wax apples are added to the frozen beverage through a reasonable formula and a proper process, therefore, the invention provides a nutritional and health care type frozen beverage and ensures that an obtained frozen beverage product has nutritional and health care effects and also has good flavor and taste.

The invention relates to the field of yellow rice wine processing, and discloses sweet yellow rice wine. The sweet yellow rice wine is prepared from the following raw materials in parts by weight: 200-220 parts of sticky rice, 50-60 parts of sweet corn kernels, 40-50 parts of wheat koji, 0.5-0.8 part of a herbal medicine starter, and the balance of water. In the brewing raw materials of the sweet yellow rice wine, the sweet corn kernels are added, so that the sweet yellow rice wine is high in sweetness, has the unique cream flavor, is fresh, sweet, refreshing and mellow in taste, and has the harmonious wind body; during the preparation of the wheat koji, barley with a certain ratio is added in the raw materials, so that the breathability of the wheat koji can be improved, the growth and propagation of bacillus mesentericus can be promoted, and the activity of amylase and protease can be improved; the herbal medicine starter is prepared from the mixed medicinal materials including herba portulacae, all-grass of Polygonum Lapathifolinm L, licorice root, herba commelinae and herba abri, the sugar content is high, the growth of zymophyte is facilitated, the fermenting capacity of the sugar of the brewing grain is enhanced, meanwhile, the growth of infectious microbes can be inhibited, and the nutrition and medicinal components can be dissolved in the mash, so that the nutrition and health values of the yellow rice wine can be enhanced.

The invention discloses an anti-fatigue health drink and a preparing method thereof. The drink is prepared from, by weight, 1-15 parts of pollen pini, 2- 10 parts of cordyceps militaris, 5-20 parts of ginseng, 1-15 parts of noni puree, 2-10 parts of Acanthopanax Sessiliflorum Seem, 5-10 parts of wolfberry fruit, 3-8 parts of raspberry, 2-16 parts of rhizoma polygonati, 1-8 parts of black sesame and 3-20 parts of arillus longan. The health drink adopts mixed fermentation of bacillus coagulans and yeast, and inulin, polydextrose and mushroom extractive is added in leavening agent, which can achieve good activation effect of culture. The health drink has an alcohol degree of 0-8% vol, harmonious taste, beautiful color, good relish and relatively easy operation process, is not prone to be contaminated by infectious microbe, uses once fermentation and is short in fermentation period, and the method is also suitable for batch production in a factory. Preservative and bacteriostatic agent don't need to be added in the anti-fatigue health drink, and the drink has healthy functions of improving immunity, anti-fatigue, warming kidney and enhancing yang, supplementing qi and nourishing blood, enriching nutrition as well as good market prospect.

The invention relates to a functional health-care drink composition with an effect of reducing blood fat. The materials of the functional health-care drink composition include the following components in parts by weight: component A: the component A is black tea, and is 30 to 100 parts by weight; component B: the component B is one or the combination of a few of lobed kudzuvine root, balsampear fruits, hawthorns, solomonseal rhizome, barbary wolfberry fruits and red yeast rice, and is 0 to 70 parts by weight. A teabag, solid instant beverage, liquid beverage or combination thereof prepared from the drink composition or teabags, solid instant powder and liquid beverage prepared respectively from the component A and/or the component B in the drink composition and then packaged in combination for use have the effect of helping reduce blood fat.

The invention relates to a method for preparing a flavor base material by double-strain synergistic fermentation of perilla meal. The method comprises the following steps: (1) soaking in normal temperature water to make the perilla meal and bran completely immersed in water, draining off water of soaked raw materials after soaking for 0.5 to 1 hour, placing in an autoclave, carrying out cooking sterilization at the temperature of 121 DEG C for 20 to 30 minutes, when the materials are cooled to the room temperature, inoculating the double strains of Aspergillus niger and Aspergillus oryzae of which the inoculation amounts are 0.2 to 0.5%, and then fully and uniformly mixing the raw materials with the double strains; (2) putting the inoculated leaven materials in a constant-temperature ventilation incubator to be cultured, turning the leaven materials for two times during the culture process, and culturing for 24 to 48 hours to obtain the finished leaven materials, putting the prepared leaven materials in a fermentation tank, adding saline water and fermenting; (3) after the fermentation is finished, filtering to obtain the flavor base material. The flavor base material prepared by fermentation is natural in flavor and coordinated, fine and smooth and mellow and full-bodied in taste.