189 results about "Alcohol content" patented technology

The invention provides a traditional Chinese medicine composition for relieving cough and asthma and a preparation method thereof. The traditional Chinese medicine composition is prepared from the following raw materials in parts by weight: 5-15 parts of herba ardisiae japonicae, 5-15 parts of honey-fried folium eriobotryae, 1-3 parts of honey-fried herba ephedrae, 2-5 parts of semen armeniacae amarae, 1-5 parts of roselle, 2-6 parts of mint, 2-6 parts of pericarpium citri reticulatae, 2-6 parts of caulis bambusae in taeniam, 4-12 parts of herba houttuyniae and 1-3 parts of honey-fried licorice root. The herba ephedrae is changed into the honey herba ephedrae, and the roselle is added, so that the product is weakened in sweating effect and more prominent in lung moistening and cough relieving, and is more suitable for weak people to use, and the applicable crowd is widened; meanwhile, a hydrotropy technology is adopted in the production and use process, so that the solubility of traditional Chinese medicine components is improved; the traditional Chinese medicine composition is taken after being mixed with warm water, solves the problem of overhigh alcohol content in the original product, is convenient to carry and adjustable in administration dosage, and is convenient for children and patients to use.

The application discloses an aggregation-induced emission compound with double fluorescence emission characteristics and a preparation method and application thereof, and the proportional fluorescence probe has a structure of general formula I. The probe molecule has a polar response group tetraphenyl ethylene as a fluorescence report unit, introduces a hydrophilic oxygen atom, connects an alpha carbon of an acetamide, and connects a polar detection sensitization group Tag chain on an amino group of the acetamide. The probe molecule improves the conjugation degree of oxygen atom lone pair electrons and a tetraphenyl ethylene pi electron system, so that the probe molecule simultaneously produces n→pi* and pi→pi* molecular transitions, and a proportional fluorescence probe which can sensitively respond to polarity change is constructed. The fluorescence probe designed in the application has the advantages that the fluorescence probe is not easily interfered by probe concentration, a detection environment and light bleaching, and experiments prove that the proportional fluorescence intensity of the fluorescence probe can sensitively respond to polarity, and the proportional fluorescence intensity and water content are linearly fitted, so that the purposes of detecting water content in an organic reagent and alcohol content in wine are achieved.

The invention relates to the technical field of food science and engineering, and particularly discloses a production process and a formula of coffee wine. The production formula of the coffee wine comprises the following raw materials in parts by weight: a low-alcohol strong-flavor liquor base, herbal coffee beans, cordyceps sinensis, Chinese wolfberry fruits, glutinous rice, a flavor blending component, an acidity and color adjusting component and a sugar adjusting component. Wherein the alcoholic strength of the low-alcohol Luzhou-flavor liquor base is 38 degrees; the preparation method comprises the following steps: S1, preparing raw materials; s2, performing soaking; s3, performing cooking; s4, filtering; s5, storing the material juice; s6, preparing a sake base; s7, mixing; s8, blending flavor and color; s9, standing is conducted; s10, filtering is carried out; and S11, bottling. The production process and formula of the coffee wine can be used for producing high-quality and functional compound wine, and have the advantages of mild and efficient process, good product stability, harmonious and mellow flavor and full reservation of nutritional functional components.

The present invention produces fermented kombucha beverages with reduced alcohol content by utilizing allulose or analogues thereof as the primary fermentable sugar. These rare sugars limit ethanol production during fermentation while preserving flavor, probiotic benefits, and acidity. The invention further encompasses the incorporation of Kratom (Mitragyna speciosa) extracts or alkaloids into the fermentation process or final product, enabling a low-alcohol kombucha with potential enhanced wellness properties. The resulting beverage maintains an alcohol content below 0.5% by volume, making it suitable for non-alcoholic labeling and broader consumer appeal. The invention is preferably a bottled beverage.

A method for extracting oil from an oily fruit includes the following steps: a) providing an oily fruit raw material having a storage time; b) processing the oily fruit raw material into an oil product stream as a first fraction and a water-containing second fraction with reduced oil content, wherein c) determining one or more components of the oil product stream, wherein the determination according to step c) includes determining the change in sugar and / or alcohol content of the oily fruit raw material and / or the aqueous fraction formed in the method over time.

1. Name of the product in this design: Alcohol Tester (M807). 2. Purpose of this design: To detect the alcohol content in the human body. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses a method and system for producing alcohol-free beer by using a reverse osmosis membrane, and the method comprises the following steps: pre-concentration: introducing a preset volume of original beer into a reverse osmosis membrane system, and carrying out circulating filtration under the conditions of first pressure and first temperature to obtain a pre-concentrated beer liquid with a target concentration multiple and a first penetrating fluid; in the washing and filtering step, deoxygenated water is introduced into the pre-concentrated beer liquid while circulating filtration is carried out under the conditions of second pressure and first temperature, washing and filtering beer liquid with target alcohol content and second penetrating fluid are obtained, and the second pressure is lower than the first pressure; and blending: adding deoxidized water into the washed and filtered beer liquid so as to enable the washed and filtered beer liquid to reach a preset alcohol content, or adding original beer into the washed and filtered beer liquid added with the deoxidized water so as to blend the flavor of the product, thereby obtaining the finished product dealcoholized beer. According to the method, flavor substances in original beer can be reserved to the greatest extent, the dealcoholization efficiency is high, the consumed total deoxidized water is less, and the energy consumption of beer dealcoholization is reduced.

This invention discloses a method and product for preparing Pien Tze Huang herbal wine fermented on Cordyceps militaris culture medium, belonging to the field of health wine brewing technology. This method uses Cordyceps militaris culture medium (SCM) and Pien Tze Huang herbal wine (GFE) as raw materials, and prepares a health wine with hypoglycemic and antioxidant effects through a complex fermentation process including raw material pretreatment, enzymatic hydrolysis, yeast activation, anaerobic fermentation, and post-treatment. It aims to solve the problems of low raw material utilization, low active ingredient content, and insufficient antioxidant activity in existing technologies. Pretreatment employs ultrasonic extraction. Fermentation conditions are anaerobic fermentation at 28℃ for 18 days, with 3% sugar supplementation every 2 days, controlling the alcohol content at 6%-10% vol, and preferably using an SCM:GFE ratio of 2:1. The resulting product has an alcohol content of 8% vol, is rich in total phenols and total flavonoids, has an α-glucosidase inhibition rate of 82.6%, a DPPH free radical scavenging rate of 78.3%, and a FRAP value of 82.6 mM Fe. 2+ Equivalents / mL, with a harmonious flavor and significant health benefits, provide an effective way for the comprehensive development of Cordyceps militaris and Pien Tze Huang.

This invention discloses a medicinal wine for treating sprains and bruises, promoting tendon and bone healing, and its preparation method. It belongs to the technical field of bone-healing medicinal wines. This bone-healing wine is made from the following raw materials in parts by weight: 1 part small sprain bone, 1 part large sprain bone, 1 part white crane lingzhi, 1 part moha han, and 10 parts baijiu (Chinese liquor) with an alcohol content of 50 degrees or higher. The preparation method includes: cutting the fresh or dried leaves and branches of small sprain bone, large sprain bone, white crane lingzhi, and moha han into sections, and then soaking the medicinal materials in baijiu with an alcohol content of 50 degrees or higher to obtain this product. This formula can treat sprains and bruises. This invention, as an external medicinal wine for treating sprains and bruises, promotes tendon and bone healing, and has the effects of promoting blood circulation, dispelling wind and dampness, dispersing blood stasis, promoting tendon and bone healing, clearing meridians and collaterals, reducing swelling, promoting blood circulation and removing blood stasis, dispelling wind and relieving pain, tonifying fire and strengthening the body, strengthening tendons and bones, and promoting fracture healing.

Herein disclosed is estimating alcohol content within a barrel based on a determination of a loss of fluid within the barrel. The loss of fluid may be determined by a measurement from outside the barrel. An implementation may comprise receiving information regarding an initial state of a liquid in a container, the initial state comprising at least one of an alcohol measure and a level of the liquid within the container, monitoring a level of the liquid within the container, wherein the monitoring is performed external to the container, determining an amount of loss of the liquid within the container based on the initial level and the monitored level, and estimating the alcohol measure of liquid remaining within the container based on the determined amount of loss of the liquid. An implementation may advantageously estimate alcohol content without affecting the internal ecosystem or contents of the barrel, improving product quality.

In order to provide a method for producing ethylene-vinyl alcohol resin pellets having excellent thermal stability, this method for producing ethylene-vinyl alcohol resin pellets comprises a granulation step in which ethylene-vinyl alcohol copolymer resin intermediate pellets are produced, and a drying step in which the ethylene-vinyl alcohol copolymer resin intermediate pellets are dried. The volatile content of the intermediate particles from the granulation step to the drying step is 10-90 mass%, and the lower alcohol content of the ethylene-vinyl alcohol resin intermediate particles fed to the drying step is 0.005-15 mass%.

The invention discloses a method for synchronously extracting and separating pectin and polyphenol in pericarpium citri reticulatae, and belongs to the technical field of plant extraction.The method comprises the following steps that S1, pericarpium citri reticulatae powder is extracted in an organic weak acid water solution at the temperature of 65-75 DEG C; s2, continuously extracting in the organic weak acid / low-alcohol-content alcohol water solution under the condition of 50-60 DEG C; and S3, filtering while the solution is hot, cooling, slowly adding absolute ethyl alcohol until a precipitate is separated out, slowly cooling, keeping the temperature, standing, filtering, washing the solid to obtain a pectin extract, and carrying out reduced pressure distillation and extraction on the liquid to remove the solvent to obtain the polyphenol extract. The method comprises a step of sequentially extracting in an organic weak acid aqueous solution and an organic weak acid / low-alcohol-content alcohol aqueous solution, and a step of separating by filtering and precipitating, so that the synchronous extraction and separation of pectin and polyphenol can be realized, and higher yield and purity can be obtained.

The invention discloses a brewing method of high-fruity-flavor-retaining batch autumn pear wine, and relates to the technical field of loquat autumn pear wine brewage. The method comprises the following steps: firstly, selecting and treating raw materials; pretreating and preparing mixed fruit juice; fermentation stage control; a distillation process and fruit fragrance retention; according to the method, enzymolysis dipping can be matched with low-temperature squeezing, aroma precursors of the loquats and the autumn pears can be reserved to a large extent, loquat concentrated juice and autumn pear concentrated juice are added subsequently, loss of fruit aroma in the fermentation and distillation process can be made up, and when a finished product is obtained, the wine can retain enough fruit aroma, and the taste of the wine is improved. According to the present invention, the strong wine core is obtained through the related process, the alcohol content is reduced, and the loquat concentrated juice and the autumn pear concentrated juice are added, such that the alcoholic strength of the finished product wine can be accurately controlled, the fruity flavor cannot be diluted, the finished product wine still has the sufficiently mellow fruit flavor, and the plumpness of the finished product wine is improved.

1. Name of the product in this design: Alcohol Tester (ek2510). 2. Purpose of this design: This design is used to test the alcohol content in the human body. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

Provided is a beer-flavored beverage having an alcohol content of 10.0 (v / v)% or more, a real extract concentration of 10.5 (w / w)% or more, and an ethyl caprylate content of 25 ppb by mass or more.

The present application relates to the technical field of traditional Chinese medicine fermentation preparation, and discloses a method for preparing Gastrodia tuber oral liquid by using brewing yellow water and synergistic fermentation of sorghum. The method is as follows: after crushing Gastrodia tuber, it is mixed with sorghum and cooked, and then the composite small koji for brewing is added for saccharification treatment; then the saccharified mixture is placed in a fermentation tank for initial fermentation, and then yellow water is added for further fermentation; finally, the liquid produced in the fermentation process is collected, filtered and clarified, sterilized and packaged to obtain Gastrodia tuber oral liquid. Through the synergistic fermentation of Gastrodia tuber and sorghum, with the saccharification of the composite small koji for brewing and the synergistic effect of the microbial community and flavor substances of yellow water, the alcohol content of the oral liquid is controlled at about 8 degrees, which can further promote the full dissolution and conversion of active ingredients of Gastrodia tuber, significantly improve the bioavailability of the product, and improve the flavor level. The process makes full use of the by-product yellow water of brewing, and the product has the efficacy of Gastrodia tuber and unique flavor, and has significant industrial value.

To provide a new style beer-taste beverage which is rich in alcohol concentration and flavor by fermentation, although an authentic extract which has not been conventionally used is similar to a general Pilsner-style beer.SOLUTION: A beer-taste beverage comprising a malt fermented product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more.SELECTED DRAWING: None

This invention provides a compound Phellodendron amurense freeze-dried powder and its preparation process, relating to the field of deep processing technology of compound Phellodendron amurense extract. The preparation process includes the following steps: 80±10 parts by weight of Forsythia suspensa, 40±5 parts by weight of Phellodendron amurense, 40±5 parts by weight of Lonicera japonica, 40±5 parts by weight of Taraxacum mongolicum, and 2.4±0.3 parts by weight of Scolopendra subspinipes. S1: Take a certain weight of the above five ingredients, add water and decoct, concentrate to a clear extract with a relative density of 1.10-1.15, add ethanol to make the alcohol content reach 70%, let stand, concentrate until there is no alcohol odor, and obtain compound Phellodendron amurense ethanol extract; S2: Take the compound Phellodendron amurense ethanol extract, add water to a certain volume, refrigerate, filter, and obtain compound Phellodendron amurense freeze-dried stock solution; S3: Take the compound Phellodendron amurense freeze-dried stock solution, fill, and freeze-dry to obtain compound Phellodendron amurense freeze-dried powder. The compound Phellodendron amurense freeze-dried powder prepared by this invention solves the problems of existing coatings being non-sterile, unstable, and inconvenient to transport.

1. The name of the design product: alcohol tester (ek2512). 2. The use of the design product: the design product is used for testing alcohol content in human body. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

This invention relates to a beer with a baijiu (Chinese liquor) flavor and its preparation method. The preparation method includes the following steps: saccharification, oxygenation, obtaining cold wort, inoculation with yeast, and initial fermentation and intermediate fermentation to obtain a beer with a baijiu flavor. The initial fermentation includes: performing a first stage of fermentation until the yeast count reaches a predetermined value, adding noni enzyme juice, and performing a second stage of fermentation until the apparent sugar content reaches a predetermined value. The beer obtained using this preparation method has a baijiu flavor that is harmonious with the beer flavor, and the alcohol content is not high, being the alcohol content of conventional beer (2.5-5.5% vol), while also exhibiting good SOD enzyme activity.

The invention relates to a method for determining the blood alcohol content (BAC) of a person in a vehicle (1), comprising the following steps: acquiring one or more images of the person in the vehicle (1) by means of one or more imaging units (2) arranged on the vehicle; the images are analyzed through a data processing unit (3), and human body data and face data of the person are determined through a database (5); calculating three-dimensional target vectors V1 and / or V2 of the mouth and / or nose of the person relative to an alcohol air detector (4) arranged in the vehicle (1) according to the facial data, in particular an infrared laser spectrometer for directional non-contact detection; the alcohol air detector (4) is started, and the expiratory alcohol concentration (BRAC) of the mouth and nose area of the person is measured in combination with the target vector V1 and / or V2; calculating a correction coefficient K in combination with human body data (especially gender, weight, age and / or height) of the person; and determining the blood alcohol content through a formula BAC = K * BRAC.

The application discloses a 15-degree highland barley and mulberry compound liquor and a preparation method thereof, and belongs to the technical field of liquor brewing and compounding. The compound liquor is prepared from the following raw materials in percentage by weight: 65-75% of mulberry original liquor, 20-30% of highland barley base liquor and 3-8% of softened water. The alcohol content of the mulberry original liquor is 16%vol, the alcohol content of the highland barley base liquor is 42%vol, and the alcohol content of the finished product is 15%vol±0.5%vol. The preparation method comprises the following steps: raw material pretreatment, initial sample blending, small sample blending and detection, medium sample blending and aging and large sample production. The 15-degree low-alcohol setting retains the pleasant feeling of the fruit wine and the quality of the highland barley wine, and the two do not affect each other, forming a compound fragrance. Through the precise process control of 'active carbon refining + multi-stage filtration + constant-temperature aging', the industry problems that the fruit wine and the grain wine are prone to turbidity and the taste is prone to dispersion when mixed are effectively solved.

Disclosed is a drunk driving prevention system and a method of controlling the same, the system including a sensor module that measures alcohol content in exhaled breath of a driver during a breath inspection of the driver, and a control module configured to check a drunken state of the driver according to the alcohol content measured by the sensor module to determine whether the breath inspection is completed and to prevent an engine start when the breath inspection is failed, wherein the control module includes an inspection unit that displays breath inspection guide information through a display unit, and the inspection unit displays the breath inspection guide information based on an engine operation input of the driver.

This invention discloses a low-methanol buckwheat-flavored liquor based on the double-fermentation of tartary buckwheat and sorghum, and its preparation method, relating to the field of liquor brewing. The method includes the following steps: S1, Raw material pretreatment: Weigh 60-70 parts by weight of tartary buckwheat and 30-40 parts by weight of sorghum, soak them in hot water at 95℃-105℃ for 13-18 hours, stir to make the germ float, then skim or remove it, and then mechanically dehull to remove the buckwheat husk. This brewing method for double-grain buckwheat-flavored liquor with reduced methanol content achieves the following through the synergistic effects of high-temperature soaking to remove pectin, mechanical dehulling, distillation to remove the head and tail, three-stage post-treatment to control alcohol content, and open-air sun-drying storage. The methanol content in the finished liquor is ≤0.05 g / L, which is only less than 1 / 12 of the national standard limit (0.6 g / L), thus solving the safety hazard of excessive methanol in buckwheat liquor.

The application discloses an alcohol-free matcha lees with antioxidant activity and a preparation method thereof, and belongs to the technical field of food fermentation. The application provides the alcohol-free lees with antioxidant activity, the alcohol content of the alcohol-free lees is very low (<0.5% Vol), the stimulation to gastric mucosa is reduced, the alcohol-free lees is friendly to the gastrointestinal tract, is high in safety, and is suitable for a wide range of people; the lees is matched with matcha, the glycemic index is optimized, the fermentation benefits of traditional lees are retained and enhanced, the additional matcha can bring antioxidant substances such as tea polyphenols, the aroma of ordinary lees is enhanced, and the alcohol-free matcha lees has green tea fragrance; compared with glutinous rice lees, the SOD activity of the alcohol-free matcha lees is enhanced by 13.81 times, the ABTS activity is enhanced by 11.07 times, the iron ion reduction capacity is enhanced by 3.87 times, and the DPPH clearance rate is enhanced by 1.61-4.70 times. The alcohol-free matcha lees can be drunk all day round, is flexible in matching, and can be developed into alcohol-free beverages, milk tea, dessert bases and the like.

The present application relates to the technical field of fruit wine brewing, and specifically discloses a preparation process of high-grade jackfruit wine. The preparation process of high-grade jackfruit wine comprises the following steps: S1, adding a compound enzyme preparation to jackfruit pulp to obtain fermented fruit pulp through enzymolysis; S2, standardizing and calibrating the sugar content of the fermented fruit pulp, and then inoculating food-grade brewing dry yeast according to the sugar content and initial pH value of the fermented fruit pulp; after inoculation, a fermentation control aid is added for fermentation; S3, after fermentation, aging and sterilization are performed to obtain finished high-grade jackfruit wine. The preparation process of the present application significantly improves the stability of the fermentation process through the synergistic effect of multiple control measures, thereby ensuring the stability of the alcohol content.

The application provides a low-alcohol high-activity milk wine with astragalus membranaceus secondary fermentation and a preparation method thereof, and belongs to the field of fermentation and brewing. The application takes traditional Chinese medicine astragalus membranaceus as a core raw material, improves the extraction rate of active ingredients of astragalus membranaceus and generates synergistically functional substances through a unique two-stage solid-state fermentation process, realizes the ternary synchronous symbiotic fermentation of edible fungi, lactic acid bacteria and yeast, and solves the technical problems of low extraction rate of active ingredients of astragalus membranaceus, difficult to balance high activity and low alcohol content, microbial competition inhibition, and poor compatibility of active ingredients and milk base. The astragalus membranaceus secondary fermentation milk wine has low alcohol content and high biological activity, has the functions of enhancing immunity and antioxidant and anti-fatigue, and can be widely applied to the fields of functional food, healthy drinks and new fermentation flavors.

To stably produce a nonalcoholic beer-taste beverage having a desired alcohol content.SOLUTION: The method for producing a nonalcoholic beer-taste beverage includes a preparation step of preparing an intermediate liquid obtained by removing alcohol from a wort fermentation liquid, a supply step of supplying the intermediate liquid to a filtration device, and a post-filtration step of filtering the intermediate liquid by the filtration device to remove yeast from the intermediate liquid.SELECTED DRAWING: Figure 1

The invention relates to a preparation method and equipment of controllable fermentation tea wine, the tea wine takes pure grain solid state fermentation baijiu base wine with the alcoholic strength of 40-60% vol, and semi-fermented tea or full-fermented tea subjected to withering and rolling treatment as main raw materials, and the main raw materials are matched with a fermentation auxiliary agent and a seasoning sugar source, so that the controllable fermentation tea wine is prepared. The finished tea wine is prepared through the procedures of raw material pretreatment, efficient tea juice extraction, mixed fermentation, aging, filtering, filling and the like, the finished tea wine is clear and bright in color, and tea aroma and wine aroma are harmonious and mellow. The special equipment system comprises a raw material pretreatment unit, a tea juice efficient extraction unit, a mixed fermentation and aging unit, a filtering and filling unit and a central control unit for centralized control of process parameters, which are connected in sequence. By optimizing the raw material ratio and the integrated equipment design, the precise control of the tea wine fermentation process is realized, the problems of poor flavor, low production efficiency and unstable quality of the traditional tea wine are solved, the product consistency and the production efficiency are greatly improved, and the method is suitable for large-scale industrial production.

1. The name of the design product: alcohol tester (ek2518). 2. The use of the design product: the design product is used for testing alcohol content in human body. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.