116results about How to "The brewing process is simple" patented technology

The invention discloses a method for brewing full-fermentation type rhodomyrtus tomentosa fruit wine, which adopts full rhodomyrtus tomentosa fruits for brewing the full-fermentation type rhodomyrtus tomentosa fruit wine, solves the problem that the rhodomyrtus tomentosa fruits contain a large quantity of pectin substances and tannin and are not suitable for processing the full-fermentation type fruit wine, and is different from other methods for brewing the rhodomyrtus tomentosa fruit wine. The method comprises the following steps: (1) selecting the fruits; (2) sorting and washing; (3) sterilizing the surfaces of the full fruits; (4) breaking; (5) canning; (6) fermenting; (7) performing liquid-residue separation; (8) clarifying, transferring to a tank, and ageing; (9) filtering and filling. The rhodomyrtus tomentosa fruit wine brewed by using the method is rich in fragrance, pure and mild in wine flavor and good in color; the problem of no purity and mild flavor of rhodomyrtus tomentosa fruit wine brewed by using a conventional process is solved; full nutritional ingredients of the rhodomyrtus tomentosa fruits are fully utilized; the quality of the rhodomyrtus tomentosa fruit wine is improved; a brewing process is simplified; the production efficiency is improved; the industrialization production application is facilitated.

A hygiene device for a coffee or espresso machine comprises an upper surface for receiving hot water from the machine, a lower surface adapted to be contaminated by flavor-containing materials in a basket while preventing the flavor-containing materials from contaminating the machine, a sufficiently small opening for allowing hot water to pass through to the flavor-containing materials and preventing the flavor-containing materials from reaching the upper surface, and a handle for allowing a user to move the hygiene device to allow the flavor-containing materials contaminated on the lower surface to be washed away. The hygiene device may comprise a seal member for forming an airtight seal with the rim or side wall of basket to enable a vacuum building-up therein to prevent dripping when disposing the wet flavor-containing materials. The hygiene device may also comprise a connector such as a hinge for connecting the hygiene device to basket to allow a user to move the hygiene device to open and close the basket.

The invention relates to a brewing method of acid beer. According to the method, water, malt, hops and yeast are taken as main raw materials, sour wort is taken as an auxiliary raw material, malt is crushed and then subjected to wort saccharification, filtration and vinasse washing, wort obtained after vinasse washing is heated and boiled, hops are added in the boiling process, the sour wort is added in 5 min before boiling is finished, the adding amount of the sour wort is 1-10% of the mass of the wort, after boiling is finished, cyclotron precipitation is carried out to obtain raw wort, theraw wort is subjected to cooling and oxygenating, and beer yeast for fermentation is inoculated to obtain sour beer, wherein the sour wort is prepared by a biological acidification method. The sour beer is brewed by adding the sour wort in the wort boiling process, the brewing method is simple and easy to operate, the production cost is reduced, the brewing period is shortened, the brewed sour beer is rich in aroma, the malt aroma, the ester aroma and the hops aroma are mutually balanced and pleasant, the acidity is balanced, and the overall flavor and taste of the final beer are good.

The invention discloses a potato distillate spirit brewing method, which comprises: cleaning potatoes with no mould rot and no deterioration, cutting the potatoes into blocks, cooking, adding distiller's yeast according to a mass ratio of the distiller's yeast to the potatoes of 0.5-0.6% to carry out bacterial culture for 20-30 h, fermenting for 5-8 d, and carrying out distillation on the fermented material to prepare the potato distillate spirit. The potato distillate spirit has characteristics of colorless and transparent liquor quality, fragrant and mellow smell, mild taste, no delayed effect and high nutrients, has functions of blood circulation promotion, cholesterol delaying and the like, and further has characteristics of simple brewing process, wide raw material source, low production cost, and broad market prospect.

The invention discloses a method for brewing a sticky rice-purple sweet potato wine. The method comprises the following steps of: mixing purple sweet potato and sticky rice both steamed and cooked previously together in a weight ratio of (8-12): 1, adding yeast accounting for 0.01%-1% of the weight of the mixture, fermenting for 1-3 days at temperature in the range from 30 to 35 DEG C at first, and then continuing fermenting for 1-3 months at the temperature in the range from 15 to 25 DEG C; and finally, filtering and distilling the fermentation liquor, thereby obtaining the purple sweet potato wine. The purple sweet potato wine prepared by the method provided by the invention is mellow in vinosity, aromatic in smell, mild in taste without later effect, high in nutritional ingredients and also capable of promoting blood circulation and retarding cholesterol.

The invention discloses a sticky-rice-flavor-type liqueur brewing method, and aims to provide a brewing method for a sticky-rice-flavor-type liqueur mainly prepared from ethyl lactate, ethyl acetate and ethyl hexanoate. The sticky-rice-flavor-type liqueur brewing method technically comprises the following steps in sequence: 1) weighing raw materials and auxiliary materials; 2) steaming sticky rice; 3) scattering yeast; 4) saccharifying the raw and auxiliary materials; 5) ageing and fermenting the saccharified raw and auxiliary materials; 6) distilling the resultant; and blending and preparingthe sticky-rice-flavor-type liqueur, wherein in the step one, raw and auxiliary materials are weighed, and the sticky rice, the bran yeast and the high temperature yeast are weighed in a weight ratioof 95:(1.8-2.2):(2.8-3.2). The sticky-rice-flavor-type liqueur brewing method disclosed by the invention belongs to the technical field of liqueur brewing.

The composite fragrance type distiller's yeast consists of saccarifying enzyme, yeast, cellulase, rhizopus and aroma-forming yeast, and is produced through compounding material, sieving material, mixing and packing. The composite fragrance type distiller's yeast consists of enzyme preparations completely, and has low production cost and capacity of maintaining the characteristics of traditional white liquor. It is suitable for use in producing clear, mellow and delicious grain white liquor through a liquid process or a solid process. It has high activity and high white liquor yield. It may be also applied in fermenting stalks, and producing fermented glutinous rice food and rice wine.

The invention discloses a buckwheat wine. The buckwheat wine comprises the following raw materials in parts by weight: 120 to 130 parts of tartary buckwheat, 1 to 2 parts of distiller's yeast, 10 to 20 parts of husk, and 5 to 15 parts of sorghum; wherein the distiller's yeast is composed of the following raw materials in parts by weight: 27 to 32 parts of ephedra stem, 27 to 32 parts of rhizoma atractylodis, 27 to 32 parts of cassia twig, 7 to 12 parts of snake leather, 7 to 12 parts of poria, 7 to 12 parts of dahurian angelica root, 7 to 12 parts of medicated leaven, 7 to 12 parts of dry ginger, 7 to 12 parts of processed pinellia tuber, 7 to 12 parts of balloonflower root, 12 to 17 parts of Chinese angelica, 4 to 8 parts of cassia bark, 4 to 8 parts of monkshood, 4 to 8 parts of dried orange peel, 12 to 17 parts of Baiyao, and 7 to 12 parts of licorice. The preparation method comprises the following steps: soaking tartary buckwheat, steaming the tartary buckwheat, cooling, adding distiller's yeast, fermenting, and steaming. The buckwheat wine has the characteristics of white color, clarity, transparency, low methanol content, no bitterness, and excellent taste.

The invention discloses a brewing method of antrodia camphorata red-yeast yellow wine. The brewing method comprises the following steps: (1) soaking and stewing glutinous rice, and spreading for cooling the glutinous rice; (2) soaking and draining red yeast rice; (3) fermenting wheat koji, wine yeast, the glutinous rice, the red yeast rice and auxiliary raw materials in a container; (4) adding an antrodia camphorata culture after fermenting for a certain duration by an addition amount of 0.5-3% in terms of the mass of the red-yeast yellow wine; uniformly stirring and continuing to ferment; (5) squeezing, filtering and blending; and (6) clarifying and boiling obtained wine, and filling the obtained wine into a jar for aging. The adopted antrodia camphorata culture contains various active components and abundant enzyme systems, and the antrodia camphorata culture is safe and non-toxic, capable of enhancing the nutrition and the functionality of the yellow wine and capable of simultaneously promoting the saccharification and fermentation of the yellow wine. The antrodia camphorata red-yeast yellow wine prepared by the method disclosed by the invention contains Antrodin C which can reach up to 60.4mg/L to the greatest extent as well as Antroquinonol which can reach 12.3mg/L, and the yellow wine is mellow in taste; meanwhile, the yellow wine has bright color and the special fragrance of antrodia camphorata; and the yellow wine has good healthcare functions such as protecting liver and the like.

The invention relates to a method for brewing cooking wine from brewer's grains. The method comprises the steps of: heating and steaming the brewer's grains to 28DEG C-30DEG C, adding Airpotato Yam Rhizome wine and fully stirring them to form mixed distiller's grains, the center of which is provided with a fermentation hole, conducting heat preservation at 28DEG C-30DEG C for 3 days to form yellow wine in fermentation hole, then adding warm water at 28DEG C-30DEG C in the mixed distiller's grains to conduct fermentation, performing stirring every 8 hours; and then carrying out squeezing, cooking, filtering, sealing and sterilizing, thus obtaining the cooking wine. The brewing process provided by the invention has the advantages of simplicity, low brewing cost and easy popularization. By employing brewer's grains to brew the cooking wine, the raw material sources are rich, the investment is small, the operation is convenient, and the production cost is low. On the one hand, brewer's grains replace polished rice, and on the other hand protein in brewer's grains is decomposed. Thus, nutritional ingredients in the cooking wine are increased, alcohol content of the cooking wine is enhanced, at the same time the brewer's grain resources are fully utilized, and the use value of brewer's grains is improved.

The invention provides a method for brewing ginger vinegar. The method comprises the following steps: firstly providing gingers, glutinous rice vinegar with degree of vinegar being 3.0-3.5g/100ml and rock sugars, then mixing the gingers, the glutinous rice vinegar and the rock sugars in a mass ratio of 1:1:0.8 in a container to form a soak solution, sealing the soak solution at 25-35 DEG C and preserving the soak solution for 30-40 days; and then unsealing the container for 2-5 days to exhaust carbon dioxide in the soak solution. The method has the advantage that the brewing process can be simplified.

The invention discloses a method for producing a kiwi fruit wine. The method comprises the following steps: preparing pulp from the kiwi fruit; adding saccharose, a tartaric acid and an active dried yeast to ferment by enzymolysis; terminating fermentation under a certain condition; clarifying and filtering by using 0.02-0.04% of calcium carbonate; adding honey, the tartaric acid and the like to a liquor to blend; bulking and sterilizing, so as to obtain the kiwi fruit wine. The kiwi fruit wine produced by using the production method is fresh and mellow in taste, and abundant in nutrients, and has unique and harmonious kiwi fruit aromas and flavor, and meanwhile, the brewing process is simple and feasible, and applicable to industrial production.

The invention discloses a solid-liquid two-phase health care rice wine and a preparation method thereof. The rice wine comprises the following raw materials: 59-79 parts of glutinous rice, 30-58 parts of blended rice, 2-5 parts of distillery yeast, 3-8 parts of lemon juice and 11-15 parts of honey, wherein the blended rice is prepared by pulverizing and performing extrusion forming on the following raw materials: 10-15 parts of millet, 5-8 parts of soybean, 2-4 parts of black sesame seed, 3-5 parts of Chinese date, 2-4 parts of peanut, 2-4 parts of walnut, 6-11 parts of pork liver, egg white powder, 1-3 parts of angelica, 2-5 parts of donkey-hide gelatin, 2-5 parts of Chinese wolfberry, 1-3 parts of white peony root and 3-6 parts of ricepaper pith. The preparation method of the rice wine comprises the following steps: pulverizing the raw materials for preparation of the blended rice, feeding into a twin-screw extrusion forming device, performing extrusion forming to obtain the blended rice, soaking and steaming the glutinous rice, then admixing with the blended rice, adding the distillery yeast and the lemon juice, performing sealed fermentation, adding the honey into the rice wine subjected to primary fermentation, and then further performing open fermentation for 8-24 hours to obtain the solid-liquid two-phase health care rice wine.

A Haliotis gigantea spirit is prepared by using Haliotis gigantea and broomcorn millet as main raw materials and its preparing process includes washing, soaking steaming and boiling, fermenting, filtering, clearing, sterilizing and blending.

A production method of kiwi fruit wine comprises the following steps: 1, selecting 80% manure, pest disease-free and non-defective kiwi fruits, cleaning the selected kiwi fruits, removing peel and pits, breaking the obtained pulp to form a fruit pulp, adding 60 [mu]l/l of pectase and 50 mg/kg of sulfur dioxide, processing the fruit pulp at 300 C for 10 h, and squeezing the processed fruit pulp to obtain a juice; 2, adding 50 [mu]l/l of pectase and 5 mg/kg of sulfur dioxide to the juice obtained after squeezing, adding 0.01% of an expanded and enlarged 5% bentonite liquid, and carrying out clarification treatment for 15 h; 3, adding white granulated sugar to the above obtained clarified liquid to adjust the sugar content of the clarified liquid to 20%, and adding 30 mg/kg of sulfur dioxide; and 4, adding a yeast solution with the concentration of 5%, wherein the yeast solution is obtained through adding active dry yeast to syrup with the temperature of 400 C and the sugar content of 5%, and stirring the active dry yeast and the syrup to dissolve the active dry yeast. The kiwi fruit wine keeps the aroma flavor, contains abundant nutrients, and has good mouthfeel and typicality.

The invention relates to a manufacturing method of low-foaming arctic-ocean red grape sparkling wine. The arctic-ocean red grape sparkling wine manufactured by the method has the advantages that the fragrance characteristic of grape fruits are maintained, the defect of rough taste caused by low-sugar peracid is overcome and the brewing process is simplified. The manufacturing method comprises the following operation steps of: (1) material sorting: firstly adopting arctic-ocean red grape as a material of low-sparkling wine; (2) low-temperature pressing; (3) clarification and deacidification; (4) alcohol fermentation; (5) fermentation of a sealing tank; (6) fermentation stopping; (7) cold storage and aging; and (8) constant-pressure filtration and filling.

The invention discloses seasoning wine, which belongs to rice wine and aims to provide seasoning wine with simple preparing technology and low brewing cost. The seasoning wine is prepared by brewing the following raw materials in parts by weight: 50 parts of sticky rice, 2-3 parts of yeast and 100-150 parts of water. A brewing method of the seasoning wine comprises the following steps of: soaking the sticky rice in warm water at the temperature of 30-35 DEG C for 24 hours after washing the sticky rice clean, fishing out the sticky rice, steaming, spreading for cooling, and cooling; uniformly mixing the cooled cooked sticky rice with the yeast and the water, and naturally fermenting for 30 days at a normal temperature; pressing and filtering the fermented sticky rice, and clarifying a filtrate to obtain the seasoning wine. The seasoning wine disclosed by the invention is soft and delicate in flavor, rich in fragrance, mild in alcoholic degree and full of nutriments, and has the advantages of simple manufacturing technology, low brewing cost and the like; the seasoning wine is rice wine prepared by brewing sticky rice used as a raw material.

The invention provides a method for brewing chrysanthemum and medlar vinegar. The method comprises the following steps: firstly providing chrysanthemum, medlar, glutinous rice vinegar with degree of vinegar being 3.0-3.5g/100ml and rock sugars, then mixing the chrysanthemum, the medlar, the glutinous rice vinegar and the rock sugars in a mass ratio of 1:1:3:0.8 in a container to form a soak solution, sealing the soak solution at 25-35 DEG C and preserving the soak solution for 30-40 days; and then unsealing the container for 2-5 days to exhaust carbon dioxide in the soak solution. The method has the advantage that the brewing process can be simplified.

The invention discloses a making technology of nectarine liquor, and belongs to the technical field of liquor making. The technology is simple in procedure and easy to popularize, nectarines do not need to be smashed or squeezed to prepare fruit pulp, exogenous yeast does not need to be added for fermentation, the original flavor of the nectarines is reserved, the nectarines are mixed with a grainfermentation material to be distilled, and not only is ageing liquor fragrance of the nectarine liquor improved, but also the making cost is lowered. The nectarine liquor has rich fruit fragrance andmellow mouthfeel.