40results about How to "Unique fruity aroma" patented technology

The invention relates to a black fruit beer and a production process thereof, and provides a health care fruit beer containing black fruits. The black fruit beer is prepared by adding black fruits into a beer used as a base and fermenting. The black fruit beer comprises the following raw materials in parts by weight: 10-20 parts of triticale, 20-50 parts of wheat malt, 2-5 parts of black Chinese wolfberry, 2-5 parts of dark plum, 2-5 parts of black mulberry, 2-5 parts of hawthorn, 2-5 parts of black date, 2-5 parts of black grape and 2-5 parts of black currant. The production process comprises the following steps: screening the raw materials; pulverizing and juicing; gelatinizing; saccharifying; filtering; boiling; fermenting; filtering; and canning. The beer disclosed by the invention has aromatic fruit flavor, is full-bodied, smooth, tasty and refreshing in mouthfeel, has the effects of clearing away heat and toxic materials, promoting salivation, quenching thirst, improving digestion and resisting aging, and can obviously improve the immunity of a human body.

The invention relates to a production method for a fruity crystal rice dumpling. The fruity crystal rice dumpling comprises 500g of tapioca, 150g of mixed fruit jam, 500g of passion fruit juice, 20g of salad oil, wrapping leaves for one rice dumpling and ropes for one rice dumpling and is processed by a special process method. The mixed fruit jam prepared by a plurality of types of fruits is utilized, so that the fruity crystal rice dumpling is rich in fruit flavor, sour, sweet and palatable in taste, unique in flavor, and aromatic, smooth and elastic in mouth feel, and the nutritional ingredients of the plurality of types of fruits are integrated.

The invention discloses a purple sweet potato wine and a preparation method of the purple sweet potato wine. The purple sweet potato wine is prepared from the following raw materials: purple sweet potato, sugar, pectinase, citric acid, potassium metabisulfite and sulfur dioxide. The preparation method comprises the steps of selection of raw materials, cleaning, mincing, preparation of yeast, preparation of culture solution, adding of potassium metabisulfite, primary fermentation, filtration, sterilization, and bottling. The purple sweet potato wine has the characteristics of unique purple color, peculiar fruit flavor, natural purple sweet potato flavor, no peculiar smell, fresh and cool mouthfeel and mellow and full taste, is clear and bright, is pure in color and luster, is harmonized in wine body, and is soft and pleasant; the preparation method can solve the problems of difficulty in selling of the purple sweet potato and economic loss caused by short shelf life of the purple sweet potato, can greatly improve the utilization value of the purple sweet potato, enrich the variety of fruit wines and has important practical significance.

The invention discloses a banana actinidia japonica rice jam. The jam is prepared from the following raw materials in parts by weight: 190-220 parts of bananas, 60-70 parts of actinidia, 70-80 parts of japonica rice, 14-18 parts of apple flowers, 8-10 parts of endothelium corneum, 2-3 parts of alpinia officinarum hance, 4-6 parts of mesona blume, 5-8 parts of mosla chinensis maxim, 3-4 parts of chaenomeles pip, 4-5 parts of Chinese chestnut leaves, 52-56 parts of white granulated sugar, 22-26 parts of konjaku flour, 2-4 parts of green tea powders, 10-13 parts of sesame oil, 26-30 parts of Chinese date honey and appropriate amount of purified water. The japonica rice with a health care effect is added in the preparation process of the jam disclosed by the invention; the mesona blume can stop bleeding by astringency, stop dysentery, and kill worm; the endothelium corneum can disperse accumulation and stagnation, and strengthen the spleen and the stomach; the alpinia officinarum hance can warm the stomach for dispelling cold, help digestion and kill pain; the chaenomeles pip can get rid of pathogenic fire; the mosla chinensis maxim can induce perspiration, relieve summer heat, promote water circulation, disperse moisture, warm the stomach and regulate middle energizer; and the jam is bright and beautiful in color, moderate in sweet and sour, delicate and soft in taste, and high in nutrition and health care value, and has unique fruit aroma and japonica rice aroma and wide market prospect.

The invention discloses a technology for biologically brewing passion fruit and mango wine. The technology comprises the following steps: 1, selecting mango; 2, processing the mango; 3, juicing; 4, clarifying; 5, fermenting; 6, ageing; 7, re-clarifying; 8, blending; and 9, adding passion fruit. Clarification is carried out before and after fermentation in the technology for biologically brewing the passion fruit and mango wine, so the kind of used additives is reduced; a high density sieve is used to remove residue seeds and residue silks, and then the sieved fruit juice is fermented, so the bitter taste is removed, and the fermentation time is shortened; and the passion fruit and mango wine brewed in the invention has abundant nutrition, mellow and pure mouthfeel, and moderate sour-sweet taste, and has the special fruit flavor of mango and the passion fruit and the wine flavor.

The invention discloses a strawberry fruit wine brewing method. The strawberry fruit wine brewing method comprises 1, strawberry selection and treatment, 2, fragmentation and disinfection treatment, 3, fermentation, 4, ageing, 5, re-clarification and 6, blending. The strawberry fruit wine brewing method realizes effective bitter taste removal and can fast prepare the strawberry fruit wine with strawberry and wine fragrances and a mellow and normal taste.

The invention discloses a technology for biologically brewing sweet mango wine. The technology comprises the following steps: 1, selecting mango; 2, processing the mango; 3, juicing; 4, clarifying; 5, fermenting; 6, ageing; 7, re-clarifying; and 8, blending, and adding a sweet raw material. Clarification is carried out before and after fermentation in the technology for biologically brewing the sweet mango wine, so the kind of used additives is reduced; a high density sieve is used to remove residue seeds and residue silks, and then the sieved fruit juice is fermented, so the bitter taste is removed, and the fermentation time is shortened; and the sweet mango wine brewed in the invention has abundant nutrition, mellow and pure mouthfeel, and moderate sour-sweet taste, and has the special fruit flavor of mango and wine flavor.

The invention discloses spicy fish oil hotpot condiment and a preparation method thereof. The spicy fish oil hotpot condiment is prepared from the following ingredients (by weight): 90-120 parts of fish oil, 10-20 parts of thick broad-bean sauce, 10-30 parts of chilli, 8-10 parts of Chinese prickly ash, 3-5 parts of ginger, 2-3 parts of garlic, 0.3-0.5 part of anise, 0.2-0.3 part of cassia, 0.2-0.3 part of bay leaf, 0.1-0.2 part of neolitsea ellipsoides allen, 0.2-0.3 part of rhizoma kaempferiae, 0.3-0.8 part of common fennel fruit, 0.2-0.3 part of cardamom, 0.3-0.8 part of tsaoko fruit, 0.3-0.8 part of clove, 0.3-0.8 part of villous amomum fruit, 0.2-0.5 part of cape jasmine, 0.4-0.6 part of licorice, 0.2-0.5 part of dried orange peel, 0.5-1 part of liquor, 0.5-1 part of rock sugar, 1-3 parts of fermented soya bean, 0.5-2 parts of radix platycodi, 1-2 parts of herba lopatheri, 0.8-1 part of Chinese olive and 0.4-0.8 part of exocarpium citri rubrum. The product has red and bright color and rich mouthfeel, whets appetite, is tasty and has endless aftertaste.

The invention provides a paper mulberry fruit wine brewing technology with the healthcare effect. The novel technology can utilize paper mulberries with high added-value. In the overall wine brewing process, no sulfur dioxide needs to be added, and the fruit wine safety is ensured; baijiu distillers grains are added, the fruit wine flavor can be improved, and the sterilization and antibacterial effects can be enhanced; the paper mulberry fruit wine is environmentally friendly, healthy and good in taste, and has abundant nutrients and unique fruit flavor and wine flavor; after traditional Chinese medicine liquid is added, the fruit wine has the good effects of tonifying the kidney, promoting diuresis and strengthening the bones and muscles.

The invention relates to the technical field of food processing, in particular to a moon cake with passion fruits, five kernels and sweet-roasted pork and a preparation method thereof. The moon cake comprises a wrapper material and stuffing; the wrapper material is mainly prepared from plain flour, cooked glutinous rice flour, passion fruit juice, purple potato powder, cassava powder, okra powder, moringa oleifera powder, Chinese cabbage powder, bitter gourd powder, murraya exotica powder, lemon juice, cerealose, isomalt, monocalcium phosphate, baking powder, white oil, artemisia oil, rice bran oil, alkali water and the like; the stuffing is prepared from the sweet-roasted pork, the five kernels, eggplants, wax gourds, tangerine peels, pomelo peels, lotus roots, syrup, xanthan gum, sodium diacetate and the like; then, the moon cake is prepared by molding, baking and other steps. The moon cake with the passion fruits, the five kernels and the sweet-roasted pork has the advantages of being golden in color, transparent in luster, mellow in taste, sweet but not greasy, soft and crisp, rich in nutrient, long in shelf life, simple in preparation method and easy to produce, and has unique fruit fragrance and floral fragrance and the health-care effects of clearing heat, removing toxicities, promoting appetite, inducing saliva, maintaining beauty, keeping young, losing weight, reducing fat and the like.

The invention provides a method for making yellow flesh kiwi fruit wine. The method comprises the following steps: 1) making cloudy kiwi fruit juice, namely washing kiwi fruits, removing peels, crushing, pulping, and mixing the obtained juice with potassium metabisulfite and pectinase, performing enzymolysis, filtering the obtained enzymatic hydrolysate, and regulating the sugar degree and pH value so as to obtain the cloudy kiwi fruit juice; 2) fermenting, namely activating yeasts, cooling, mixing with the cloudy kiwi fruit juice obtained in the step 1), fermenting, replacing a bottle and removing residues after the content of reducing sugar is reduced to be 10g/L or lower, and obtaining kiwi fruit wine; and 3) clarifying the kiwi fruit wine obtained in the step 2), sterilizing, sealing, bottling, thereby obtaining the finished kiwi fruit wine. Due to the test, the kiwi fruit wine made by the invention has the light transmittance of 90% or higher and the alcoholic strength of 8.5-9.5% (v/v), is clarified and transparent in liquor and has mellow aroma and rich nutritive value.

The invention provides citrus white tea and a preparation method thereof, and belongs to the technical field of deep processing of tea. Fresh leaves of white tea and citrus are used as raw materials,and the white tea and the citrus are subjected to withering, piling and drying together, so that the prepared citrus white tea has a fragrant fruit aroma and a higher content of flavonoid functional components. After being brewed, the prepared citrus white tea has the lasting and fragrant fruit aroma, and tastes stronger, mellower and more refreshing than traditional white tea.

The invention discloses an edible vinegar, in particular to a banana fruit vinegar, and belongs to the technical field of food processing. The banana fruit vinegar is prepared from the following raw materials and components according to a mass ratio: 400 to 600 parts of banana, 10 to 20 parts of fructus lycii, 200 to 300 parts of white sugar, 200 to 300 parts of Baijiu, 3 to 8 parts of acetobacterxylinum, and 600 to 800 parts of water. The banana fruit vinegar has the advantages that after the components and mass ratio of the raw materials are adopted, because the components are reasonably compounded, the ratio of the components is reasonably selected, the flavor is good, and the nutritional value is added; by adding the banana and the fructus lycii, the functions of regulating body function, regulating blood pressure, softening blood capillaries, eliminating eye fatigue, improving eyesight, relieving aging and the like are realized, and the defects of single nutritional value of theexisting fruit vinegar beverage, containing of preservative, pigment and other matters harmful to the human body in several beverages, and the like are overcome; the product quality is stable, and thewarranty period is long.

The invention discloses fruit-flavored snowy mooncakes and a making method thereof. The fruit-flavored snowy mooncakes consist of the following mooncake coatings and mooncake fillers, wherein the mooncake coatings comprise the following raw materials of snowy flour, oxidized starch, gluten-free flour, barley powder, fruit powder, sucrose ester, algae colloid, ultramicro green tea powder and egg white; and the mooncake fillers comprise the following raw materials of fruit puree, honey, red wine, xylitol, oligomerization maltose, citric acid, gelatine powder, and sunset abelmoschus seed powder.According to the fruit-flavored snowy mooncakes and the making method thereof provided by the invention, through an optimized formula and a preparation technology, the obtained snowy mooncakes have unique fruity flavor and are delicious in mouth feel, and besides, the snowy mooncakes are rich in nutrition, good in health-care effects, long in preservation time and not liable to fracture.

The invention relates to the field of yellow rice wine production, in particular to a production process of raw rice yellow rice wine. The invention relates to a production process of raw rice yellow wine, which comprises the following steps: (1) directly grinding and sieving washed glutinous rice, sieving the ground glutinous rice through a 40-mesh sieve, and ensuring that the turbidity of water for washing the rice is lower than 100EBC; (2) putting into a jar: adding rice koji distiller's yeast and white spirit, the alcohol content of the white spirit is 55-65 degrees, the adding mass of the white spirit is not more than 4 times that of the rice koji distiller's yeast, and the rice koji distiller's yeast accounts for more than 20% of the mass of the sticky rice; (3) fermenting in a tank; (4) fermenting in a tank; (5) filtering; (6) squeezing; and (7) packaging the yellow rice wine by using a package.

The invention provides health wine. The health wine is prepared from raw materials as follows: pure grain baijiu, radix puerariae, Chinese olive, wild roxburgh rose, fructus momordicae, fructus lycii,papaya and winter honey. The preparation process comprises primary selection, cleaning, slicing, drying, careful selection, winter honey soaking, secondary drying, packaging for preservation, bottlepackaging and the like. The health wine is characterized in that a treatment method of the health wine comprises steps as follows: raw materials are selected and cleaned respectively; the cleaned rawmaterials are sliced, dried by a baking machine at the temperature of 30 DEG C, carefully selected after being treated, soaked in the winter honey to be left to stand for one week, taken out and drained for secondary baking; the treated raw materials are soaked in the pure grain baijiu, and was sealed storage is performed; after one month of storage, unsealing for decanting is performed, and bottle packaging is performed. The health wine is brewed from pure Chinese herbal medicines, contains no additives, has strong fruit aroma, contains rich vitamins, recovers the functions of the liver and has the efficacy of preventing 'three-high' diseases, reducing cholesterol, preventing drunkenness, resisting and preventing cancer, dispelling wind, eliminating dampness, invigorating the kidney, strengthening Yang, nursing the intestines and stomach, building the body, calming the nerves and keeping good health.

The invention discloses a preparing method of breath-refreshing and digestion-helping trichosanthes seeds. The method includes the following steps of smashing herba lophatheri, fructus lycii, cortex cinnamomi, clove, lily, radix astragali, agilawood, dendrobe, licorice root and fructus amomi, adding water for 3-5 times of decoction, mixing and concentrating decoction liquid to obtain a material A,adding fructose, stevioside and malic acid to the material A to be stirred to obtain a material B, cleaning and drying trichosanthes seeds, mixing and cooking the trichosanthes seeds and the materialB, draining water and spread-cooling the trichosanthes seeds to obtain a material C, preheating vegetable oil, adding the material C to be stirred, conducting baking for 30-35 min at 80-85 DEG C, raising the temperature to 102-110 DEG C for baking for 4.5-6 min, raising the temperature to 135-145 DEG C for baking for 30-45 s, and conducting cooling to 70-75 DEG C, and spraying the material B forairing to obtain the breath-refreshing and digestion-helping trichosanthes seeds.