62results about How to "The entrance is sweet" 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 invention discloses low-yield fusel oil saccharomyces cerevisiae. The classification name of the low-yield fusel oil saccharomyces cerevisiae is saccharomyces cerevisiae Y25, the saccharomyces cerevisiae Y25 is preserved in China Center For Type Culture Collection on February 20th, 2017, and the preservation number of the saccharomyces cerevisiae Y25 is CCTCC No. M2017049. When the saccharomyces cerevisiae Y25 is applied to the mechanical production of Xiaoqu base wine, the fusel oil content in the Xiaoqu base wine is lowered by 20.12% as compared with that in Xiaoqu base wine produced by a traditional method, and the produced Xiaoqu base wine is pure and coordinated in fragrance, mellow and sweet in taste, clean and refreshing in aftertaste and typical in style.

The invention discloses a method for preparing a Fen-flavor liquor containing wholesome flavor ingredients, which sequentially comprises the following steps of pre-treating raw materials, moisturing, steaming grits, drying crushed grains, primary accumulation, placing koji, secondary accumulation, placing crushed grains abundantly added in the distilland into a cylinder, fermenting the crushed grains abundantly added in the distilland, taking the crushed grains abundantly added in the distilland from the cylinder for distillation, fermenting crushed grains strictly added in the distilland, distilling the crushed grains strictly added in the distilland and recovering, aging and blending. The pure grain solid is naturally fermented, the prepared health-care liquor has high and stable content of wholesome ingredients, and the controllability of preparation process is good; the prepared Fen-flavor liquor not only keeps the typical style of the traditional Fen-flavor liquor which is fragrant and pure, elegant and coordinating, and mellow, but also contains a variety of wholesome ingredients, has a health-care efficacy, and can meet the taste hobby of consumers. The used equipment is traditional ordinary production equipment of Fen-flavor liquor, and no new equipment needs to be replaced, so that the investment is reduced, the production process is simple, the cost is low, the cycle is short, and the popularization is easy.

The invention discloses a composite enzyme special for distilled spirit, which consists of cellulose, hemicellulose, beta-dextranase, diastatic enzyme, pectinase and protease. The composite enzyme special for distilled spirit has synergetic effect, and can effectively transform components such as starch, fat, protein and the like in raw materials and promote fermentation; while keeping fragrance of the distilled spirit in the fermentation process, greatly increase fragrant component content, speeds up reaction balance between alcohols, aldehydes, acids and esters, improves quality of distilled spirit, shortens fermentation period and shortens storage time. Production practices show that the composite enzyme special for distilled spirit which is used for fermenting distilled spirit improves yield and quality of distilled spirit without influencing flavor of primary wine. The composite enzyme special for distilled spirit can be applied to various distilled spirit production techniques with different conditions.

The invention discloses flower liquor which is a mixture of white spirit and rice wine. The mixing ratio of white spirit to rice wine is (0.5-1.2):(0.5-2). The method for preparing the flower liquor comprises the following steps: sequentially performing the following twelve steps such as soaking rice, steaming rice, cooling, adding the rice into a jar, adding the distiller yeasts, blending, fermenting, adding wine, storing, squeezing, aging and discharging the wine, wherein the fermentation step comprises liquid fermentation and solid fermentation. The flower liquor brewed by the invention is clarified and bright red, is blended by the white spirit and rice wine according to the proper ratio, is strong in aroma, mellow and tasty and full-bodied in wine, presents a beautiful radian when poured into a wine glass, has the alcoholic strength of 22-28 degrees and the sugar degree of 35 degrees, is soft-sweet in taste and strong in aftertaste and is medium/low-alcoholic strength and high-nutrition wine suitable for all seasons. With the first adoption of liquid fermentation and solid fermentation, the original needed fermentation time of about 120 days is greatly shortened, and the flower liquor has the characteristics of strong taste and fragrance of the white spirit and gentle and nourishing properties of the rice wine.

The invention discloses a honeybee pupae wine which is made of the following raw materials in parts by weight: 100 parts of rice wine, 20-30 parts of wild honeybee pupae, 5-10 parts of Angelica sinensis, 2-5 parts of ginseng, 10-15 parts of radix astragali, 1-5 parts of pilose antler, 1-5 parts of epimediums, 5-10 parts of uncaria, 5-9 parts of Carthamus tinctorius L., 1-5 parts of liquorice, 5-10 parts of rhizoma chuanxiong, 10-15 parts of wild rhizoma gastrodiae, 3-6 parts of bighead atractylodes rhizome, 6-10 parts of wolfberries, 3-8 parts of donkey-hide gelatin, 2-7 parts of suberect spatholobus stems and 1-5 parts of honeybees. The preparation method of the honeybee pupae wine is simple and practicable; and the prepared honeybee pupae wine is a beverage wine made according to the production and processing processes with the rice wine being as the wine base, and the edible animals and plants ( the wild honeybee pupae, the Angelica sinensis, ginseng, the radix astragali, the pilose antler, the epimediums, the uncaria, the Carthamus tinctorius L., the liquorice, rhizoma chuanxiong, the wild rhizoma gastrodiae, the bighead atractylodes rhizome, the wolfberries, the donkey-hide gelatin, the suberect spatholobus stems and the honeybees) being as aroma and flavor-producing substances. The honeybee pupae wine utilizes the nourishing and tonic effect and weight reducing and qi-tonifying effect of the honeybee pupae, combines Chinese patent medicines which enrich and benefit essence and blood and strengthen tendons and bones, and adopts the ultrasonic wave aging accelerating technology, so that the wine has the advantages of presenting a deep amber color, being clear and transparent, being soft and sweet in taste, being not violent and pungent and being long in aftertaste; and the wine has notable effects.

The invention discloses a method for making Indian Buead soaking liquor, which is to soak 2 kilograms of fresh Indian Buead, 0.6 kilogram of wild dry ganoderma lucidum pieces, 0.5 kilogram of wolfberry fruit and 0.5 kilogram of rock sugar in each 10 kilograms of 60 to 65-degree pure grain liquor. The making method comprises: cleaning fresh Indian Buead and drying the fresh Indian Buead in the air; filling the fresh Indian Buead in a container; and filling the wild dry ganoderma lucidum pieces, the wolfberry fruit and the rock sugar into the container, pouring the pure grain liquor to soak the materials for more than three months, and packaging. The Indian Buead soaking liquor made by the method has unique fungus fragrance, tastes soft, sweet, mellow and pure, is rich in fragrance, and has the obvious advantages of tonifying Yang and kidney, nourishing Yin, regulating Qi, maintaining beauty, keeping young and improving immunity.

The invention discloses biological fermentation health care wine which is a mixture of rice wine and traditional Chinese medicine, wherein the blending ratio of the rice wine to the traditional Chinese medicine is 100 to 5-10. The biological fermentation health care wine sequentially comprises the twelve steps of steeping rice, steaming the rice, cooling, putting steamed rice and processed Chinese medicine into a jar, adding distiller's yeast, mixing, fermenting, putting strong wine obtained in fermenting into liquid fermentation health care wine, covering the jar for storing, squeezing, aging and outputting the wine; the step of fermenting comprises liquid fermentation and solid fermentation. The biological fermentation health care wine and a preparation method thereof have the advantages that the biological fermentation health care wine is clear and bright red, the most appropriate proportion is adopted for the rice wine and the traditional Chinese medicine to conduct fermentation, the flavor is fragrant, the taste is enjoyable, the wine body is full, when the wine is poured into a cup, an attractive camber occurs, the alcoholic degree ranges from 22 degrees to 28 degrees, the sugar degree is 35%, and mellowest taste is achieved.

The invention relates to a health wine for body building, which is made from the following raw materials in part by weight: 0.8-1.5 parts of total ginkgo flavone glycosides extract, 0.4-1.2 parts of great burdock fruit extract, 0.8-1.5 parts of gypenoside, 0.6-1.2 parts of semen cassiae extract, 0.8-1.5 parts of chrysanthemum extract, 0.2-0.4 parts of cordyceps sinensis extract, 15-25 parts of xylitol and 1000 parts of fermented wine with the alcoholic strength of 38-56. The health wine performs the functions of body building and safety health care through conditioning the metabolism and the physiological function of a human body. The health wine allows people to be full of energy, has a certain preventive function for hypertension, hyperlipidemia, coronary heart disease and the like, has the effects of anti-fatigue, nourishing yin and strengthening yang, and has no side effects. The health wine does not contain pigment, has no flavor of a drug, is pure and almost colorless, and is sweet to drink.

The invention discloses biological fermentation health care wine which is a mixture of rice wine and traditional Chinese medicine, wherein the blending ratio of the rice wine to the traditional Chinese medicine is 100 to 10-25. The biological fermentation health care wine sequentially comprises the twelve steps of steeping rice, steaming the rice, cooling, putting steamed rice and processed Chinese medicine into a jar, adding distiller's yeast, mixing, fermenting, putting strong wine obtained in fermenting into liquid fermentation health care wine, covering the jar for storing, squeezing, aging and outputting the wine; the step of fermenting comprises liquid fermentation and solid fermentation. The biological fermentation health care wine and a preparation method thereof have the advantages that the biological fermentation health care wine is clear and bright red, the most appropriate proportion is adopted for the rice wine and the traditional Chinese medicine to conduct fermentation, the flavor is fragrant, the taste is enjoyable, the wine body is full, when the wine is poured into a cup, an attractive camber occurs, the alcoholic degree ranges from 22 degrees to 28 degrees, the sugar degree is 35%, and mellowest taste is achieved.

The invention belongs to the technical field of dendrobium wine brewing, and particularly relates to a brewing method of health-preserving Huoshan dendrobium officinale wine. The problems that in the prior art, the utilization rate of effective components of dendrobium huoshanense is low, and nutrition waste is easily caused; the dendrobium huoshanense wine brewing cost is high, the wine yield is low, and the wine flavor is single are solved. The brewing method comprises the following steps: crushing Huoshan dendrobium officinale, stirring and mixing the crushed Huoshan dendrobium officinale with polished round-grained rice and glutinous rice, adding water for soaking, then boiling the raw materials, preserving heat, and cooling the mixture to room temperature; sequentially adding distiller's yeast and yeast while grinding, uniformly mixing the components, and sealing and fermenting the mixture; mixing and crushing American ginseng and dried longan, adding, uniformly stirring and mixing the components, heating the mixture in a water bath until boiling, sealing the liquid while hot, cooling and storing the liquid; and unsealing and filtering the liquid, and carrying out pasteurization. The Huoshan dendrobium officinale wine prepared by the invention has the effects of regulating yin and yang, maintaining beauty and keeping young, soothing the nerves and strengthening the brain, regulating internal secretion of a human body, enhancing the immunity of the human body and the like.

The invention relates to repeatedly-brewed coix seed wine and processing technology thereof. The repeatedly-brewed coix seed wine comprises the following steps: 1) steaming coix seeds; 2) taking 40kgof coix seeds steamed in the step 1), 30kg of water, 1.5 to 2.5kg of cordyceps militaris and 1.5kg of red distiller's yeast, sequentially putting a layer of steamed coix seeds, a layer of cordyceps militaris and a layer of red distiller's yeast into a wine jar, finally adding water into the wine jar, then performing fermentation for 4 months at 20 to 22 DEG C, separating wine from vinasse to allowthe wine to be used subsequently; 3) taking 30kg of coix seeds steamed in the step 1), 5kg of wine processed in the step 2), 1.5kg to 2.5kg of cordyceps militaris and 0.9kg of red distiller's yeast,sequentially putting a layer of steamed coix seeds, a layer of cordyceps militaris and a layer of red distiller's yeast into the wine jar, finally adding the wine into the wine jar, performing fermentation for 4 months at 20 to 22 DEG C, and separating the wine from the vinasse to obtain the repeatedly-brewed coix seed wine. According to the technology, the steamed coix seeds and the cordyceps militaris are fermented at the same time, and are prepared according to a strict proportion, so that nutrient components of the cordyceps militaris can be blended into the repeatedly-brewed coix seed wine, and the taste of the repeatedly-brewed coix seed wine is increased.

The invention discloses a biological fermentation healthcare wine and a preparation method thereof. The biological fermentation healthcare wine is prepared from, by weight, 40-80 parts of barbed skullcap herb, 20-50 parts of hawthorn fruits, 2-6 parts of old cypress, 10-20 parts of truffle, 1-8 parts of black sesame seeds, 30-50 parts of radix rehmanniae, 2-10 parts of cortex phellodendri, 60-100 parts of wolfberry fruits, 30-50 parts of cassia seeds and 1000-1300 parts of rice wine. According to the preparation method of the brewed biological fermentation healthcare wine, preparation conditions are mild, operation is simple, the success rate is high, the production time is short relative to that of daily wine, and the biological fermentation healthcare wine is rich in nutrition and capable of nourishing the body when drunk frequently; meanwhile, the alcoholic strength is low, and the biological fermentation healthcare wine can be effectively applied to people of different ages. As different Chinese herbs are adopted, nutrient substances needed by the human body can be rapidly replenished through the digestive tract, the respiratory tract, the circulatory system, the endocrine system, the immune system and the like, the normal metabolism of the human body can be guaranteed, and energy can be provided; the meridians and collaterals, the nerves, the blood vessels and the circulatory system of the human body can be dredged and smoothed from the whole, and smooth circulation of the physiological function of the human body can be promoted.

The invention belongs to the technical field of selenium-rich wine preparation, and discloses a biological organic selenium-rich functional active walnut wine and a preparation method thereof. The wine is prepared from peeled semen juglandis and a medicinal and edible dual-purpose traditional Chinese medicine formula, wherein the medicinal and edible dual-purpose traditional Chinese medicine is prepared from one or more than two kinds of lycium chinensis, herba epimedii, herba cistanche, semen hoveniae, radix astragali, cynomorium songaricum, radix morindae officinalis, radix glycyrrhizae, radix puerariae, semen hoveniae, rhizoma polygonati and cortex eucommiae, wherein one part of medicinal and edible dual-purpose traditional Chinese medicine is soaked in 50-100 parts of grain liquor, wherein the wine is 50 degrees, and brewing is carried out by small-molecule purified water or micro-molecule purified water. The selenium-rich functional active walnut wine comprises 0.24-0.5mg/kg of total selenium content and 0.2-0.5mg/kg of organic selenium, wherein the content of active ingredients is clear, the color is transparent, the natural grain wine is mellow, the taste is soft and sweet,and the wine has the effects of safely supplementing selenium, preventing and treating selenium deficiency diseases, nourishing yin and strengthening yang, and provides guarantee for the quality of aseries of biological selenium-rich functional active walnut wine.

The invention discloses healthcare biologically fermented wine and a preparation method thereof. The healthcare biologically fermented wine is prepared from, by weight, 40-80 parts of Herba Scutellariae Barbatae, 20-50 parts of Fructus Crataegi, 2-6 parts of old cypress, 10-20 parts of truffle, 1-8 parts of black sesames, 30-50 parts of Radix Rehmanniae, 2-10 parts of Cortex Phellodendri, 60-100 parts of Fructus Lycii, 30-50 parts of Semen Cassiae and 1000-1300 parts of rice wine. The preparation method of the healthcare biologically fermented wine is mild in preparation condition, simple in operation, high in success rate, production time of the healthcare biologically fermented wine is shorter than that of common liquors, and the healthcare biologically fermented wine is rich in nutrition, capable of nourishing bodies in frequent consumption and effectively applicable to different age groups due to low alcoholic degree. Due to adoption of various different traditional Chinese medicines, essential nutrient substances can be replenished to human bodies through tracts of digestion, respiration, circulation, internal secretion, immune and the like to guarantee energy supply and normal metabolism of the human bodies; human meridians, nerves, blood vessels and circulatory systems can be integrally cleared and smoothened to promote circulatory smoothness of human physiological functions.

The invention discloses Maotai-flavor Baijiu with functions of improving sleep quality and delaying senescence, and belongs to the technical field of Baijiu brewing. The Baijiu is prepared from the raw materials including Maotai-flavor yeast and a traditional Chinese medicine composition, wherein the Maotai-flavor yeast is prepared by fermenting yeast-making raw materials and the traditional Chinese medicine composition in a mass ratio of 1:360; the traditional Chinese medicine composition is prepared from the following components in parts by weight: 60-90 parts of rhizoma gastrodiae, 35-60 parts of dendrobium officinale, 35-55 parts of Chinese wolfberry fruits, 30-50 parts of poria cocos, 25-40 parts of fructus gardeniae, 25-40 parts of caulis polygoni multiflori, 15-30 parts of radix salviae miltiorrhizae, 10-25 parts of radix angelicae sinensis and 7-20 parts of rhizoma polygonati. The Maotai-flavor Baijiu is brewed by fermenting the traditional Chinese medicine composition and theprepared koji, so that effective components in the traditional Chinese medicine composition can be sufficiently dissolved out, and the efficacy of the Maotai-flavor Baijiu is improved. The Maotai-flavor Baijiu prepared by fermentation also has the unique flavor and fragrance of the traditional Chinese medicine composition, integrates the traditional Chinese medicine flavor and Baijiu into a whole,has rich and mellow fragrance and sweet taste, can has remarkable effects on improving the sleep quality, enhancing human immunity, delaying senescence and the like, does not contain chemical additive, is safe and reliable, and can be taken for a long time.

The invention discloses a jasmine protein tea capable of tonifying primordial Qi. The jasmine protein tea is prepared from, by weight, 15-17 parts of coconut meat, 6-7 parts of green prune, 5-6 parts of Flos Osmanthi Fragrantis, 10-12 parts of yolk powder, 200-250 parts of jasmine tea infusion, 100-110 parts of oyster shells, 100-105 parts of Fructus Crataegi, 10-15 parts of white sugar, 0.1-0.2 part of quercetin,0.7-1 part of L-pyroglutamic acid, 1.4-2 parts of shaved cinnamon bark, 1.4-2.3 parts of Pericarpium Citri Reticulatae and 1.6-2 parts of Ramulus Cinnamomi. The jasmine protein tea capable of tonifying primordial Qi has the advantages that high-value utilization of marine biological resources is reflected in that a great quantity of wastes-oyster shells produced by oyster processing serve as a calcium source to prepare calcium glutamate chelate, so that calcium content of the jasmine protein tea is increased and calcium absorptivity of human bodies is increased; Fructus Crataegi extract with high antioxidation effect and the quercetin are synergistic in antioxidation and are subjected to blending modification by the calcium-glutamate chelate, so that addition auxiliaries which are antioxidative efficiently and high in nutrition value are obtained.