236 results about "Alcohol drink" patented technology

The present invention relates to production of non-alcoholic beverage enriched with ¹H₂¹⁶O in comparison with typical non-alcoholic beverage composition. This is provided by addition to alcoholic beverage highly pure light water comprising ¹H₂¹⁶O from about 99.76% to about 99.99% by weight of water, while the content of ¹H₂¹⁶O in typical water is no more than 99.575 by weight of water. According to the present invention non-alcoholic beverage enriched with ¹H₂¹⁶O in an amount no less than 99.76% by weight of water, includes drinking water, table drinking water, mineralized water, mineral water, mineral table water, treatment-prophylactic mineral water, mineral-medicinal water; blended beverage which is table beverage, beverage for special purposes, refreshing beverage, cool beverage, tonic, lemonade, non-alcoholic cocktail; and beverage which is juice, nectar, kissel, mors, tea, kvass, non-alcoholic beer. The taking non-alcoholic beverages enriched with ¹H₂¹⁶O, wherein the content of ¹H₂¹⁶O is no less than 99.76% by weight of water of said non-alcoholic beverage prepared in accordance with present invention improves human wellness and life quality.

An anti-drunk driving apparatus for a vehicle including: an alcohol drinking determination device which determines whether or not a first person seated in a driver's seat is drunk; a driving restriction device which restricts driving of the vehicle in a case where it is determined that the first person seated in the driver's seat is drunk by the alcohol drinking determination device; a driving intention presumption device which presumes whether or not a second person seated in the driver's seat has an intention to drive; a photograph device which photographs the faces of the first and second persons; and a person identification device which determines whether or not the first and second persons are the same by comparing their faces in images, wherein if it is determined that the first and the second persons are not the same, the driving restriction device restricts driving of the vehicle.

The present invention provides an Oxygen scavenging composition as a concentrate master batch to act as active and passive barrier, said composition comprising a resin carrier which is an alloy of PET with PTN, or PBN or PBT, mixed micron sized and nano-sized iron particles, an alkali metal bisulphate and ascorbate, a metal halide and additives. The iron particle mixture with a particle size in the range of 1 to 50 micron along with nano sized iron particles of 5 to 50 nanometers (nm) having an additional enhanced rate of oxygen absorption. The oxygen scavenging composition also includes metal halide and ascorbates and bisulphates of alkali metals. The oxygen scavenging composition of the present invention as a master batch in a polyester carrier resin containing barrier, color and U.V. light absorbing additives is used in food packaging applications of human consumption, especially those oxygen sensitive food items including alcoholic beverages, fruit beverages etc, where the oxygen permeation levels are to be maintained at very low levels.

This invention is directed to methods, procedures and apparatus for controlling the portioning of flowable materials, particularly soft serve frozen confections, though also including other flowable products. Such other products may include soups, beverages such as milk shakes, soft drinks, and alcoholic beverages such as beers, and so forth.Typically a method for controlling the delivery of a portion of a flowable substance includes the steps of:i) Delivering the flowable substance in a stream; andii) Noting the time for the delivery of a portion of a targeted amount; andiii) Determining the weight of the portion, andiv) Using this information to influence the delivery of further substance to meet a pre-determined target value.A preferred method is characterized by both the weight of the flowable substance being delivered and the time for the delivery of same being repeatedly or continuously assessed to achieve delivery of a pre-determined target weight or volume.

The invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash; providing a fruit juice adjunct to the mash; extracting a wort from the mash; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In other aspects, the invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash, heating the mash and extracting a wort from the mash after heating; providing a fruit juice adjunct to the wort; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In still further aspects, the inventive methods can include the step of priming a fermented malt beverage by adding fruit juice adjunct to the fermented malt beverage. In composition aspects, the invention provides fermented malt beverages produced by use of fruit juice adjuncts, as well as intermediate products in producing fermented malt beverages with fruit juice adjuncts.

A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an alcoholic beverage. Additional ingredients may be added for flavor or to enhance the fermentation process. In particular, a saccharide source may be added to control resulting alcohol content.

This invention relates to a method for producing low mellow or mellowless flumet fermented liquor with the low temperature double tower rectify method, which carries out super-short time contact-low temperature decompression distillation to the raw spirit in a first tower, in which, the bottom gets the de-mellow solution, the top gets the mixture of water, alcohol and perfume contents, the top distilled part enters into the middle of the second tower at low temperature, which applies decompression fractionation, the top distilled part is the perfume contents with the constant pressure boiling point lower than alcohol, which are collected directly in the way of controlling temperature of the segregator and controlling refluence ratio and the methyl alcohol in them is removed, alcohol product is collected from the middle of the tower, perfume contents with the boiliong point higher than the alcohol are collected from the lower part of the tower, the residue liquid at the bottom is the perfume compoment with the highest boiling point, the de-mellow liquid at the bottom of the first, the perfume components at the top of the second tower and the the perfume components at the bottom of the second tower are mixed and added with suitable distilled water to get low-mellow or mellowless raw fermented liquor.

The invention relates to the preparation field of alcoholic beverage, in particular to gingko wine preparation with high health care component content, which is produced by taking deserted ginkgo biloba sarcotesta as the raw material, and adopting biological enzyme degrading pectic substance, cellulose, amylum, and other substances, and adopting the processes of wine yeast and natural grape fermentation or off-flavor alcohol infusing after enzyme destruction and defecation. The problems of foreign flavor and toxic component are simultaneously solved. The health care function of the gingko wine is more powerful than that of grape wine, the wine body is unique, the fruit aroma is stronger, the gingko wine is golden-colored and full of nutriments, with pure taste; and the gingko wine has the effects of dilating coronary arteries, enhancing blood flow, inhibiting blood coagulation, activating plasmin system, improving cardiotrophin, promoting cholesterin conversion, maintaining blood vessel elasticity, preventing and treating thromboembolia, coronary heart disease, angina pectoris, cerebral vasospasm and preventing cancer and restraining cancer, and the like. The gingko wine has remarkable economic benefit and social benefit.

The invention relates to a sweet potato and soybean composite fermented beverage and a preparation technology thereof, belonging to the field of a non-alcohol beverage. The preparation technology comprises the following steps of: mixing sweet potato juice with soybean milk according to the volume ratio of 3-5:1 to form into a fermenting base material; preparing culture solution with low-fat milk; homogenizing, sterilizing and cooling; vaccinating lactic acid bacteria; cultivating in an activating way; acclimatizing and cultivating to form into several generations with the definite proportion between the fermenting base material and the defatted milk to be taken as the final fermenting strains; and refrigerating the prepared fermenting liquid and ripening to be the finished product. The technical indexes of the prepared fermented beverage are as follows: the protein is larger than and equal to 2.5375mg/mL, the flavone is larger than and equal to 0.045525mg/mL, the polysaccharide is larger than and equal to 1.498mg/mL, the lipid is larger than and equal to 0.6707mg/mL, the acidity is 1.3-1.4, no coli group, no pathogenic bacteria, and the viable count of the lactic acid bacteria is larger than 4.55*10<6>/ml. The prepared sweet potato and soybean composite fermented beverage integrates the trophism of the soybean with the hygienical capability and the flavor of the sweet potato into a whole, not only enriches the new species of the yoghourt, but also explores a new approach for the deep processing of the sweet potato.

The invention relates to a red bean paste grain concentrated pulp non-alcohol drink and a preparation method thereof. The grain concentrated pulp drink is prepared from the following raw materials: red beans, black beans, dry cowpeas, white sugar, maltodextrin, non-dairy creamer, compound stabilizer and water. The preparation method of the grain concentrated pulp comprises: preparing a grain concentrate; preparing an auxiliary concentrate; blending; sterilizing; and finally, obtaining the red bean paste grain concentrated pulp non-alcohol drink which has a strong bean paste flavor, offers a full and smooth mouthfeel, contains rich dietary fibers, and has long-lasting stability.

The invention discloses dendrobium anti-alcohol liver protection tea and a preparation method thereof, and the dendrobium anti-alcohol liver protection tea is composed of the following raw materials by weight: 20-30 parts of dendrobium, 80-100 parts of white tea, 16-22, parts of penthorum chinense pursh, 10-15 parts of jequirity stem, 6-12 parts of Chinese wolfberry leaf, 3-6 parts of phyllanthus urinaria, 4-8 parts of pomelo peel 6-9 parts of radix puerariae, 1-3 parts of milk thellostle, 2-5 parts of purple flower ssowthistle, 1.5-2.5 parts of chamomile, 1-2 parts of water chestnut leaf, 2-3 parts of gardenia, 0.5-1.5 parts of Melissa, 1-2 parts o spearmint, and the proper amount of water. The dendrobium anti-alcohol liver protection tea has the effects of clearing heat, detoxifying, dispelling the effects of alcohol, removing jaundice, resolving dampness, and protecting liver, can accelerate the metabolism of ethanol, reduces blood ethanol concentration, has a protective effect on the liver, can reduce the damage to the liver, can help to treat alcoholic fatty liver, alcoholic fatty liver, alcoholic liver fibrosis and alcoholic cirrhosis caused by alcohol drinking by long-term drinking, is free of side effect, and has wide application prospect and enormous economic benefits.

Devices and methods are described that enable controlled, repeatable and accelerated aging and infusion of alcohol containing beverages. The devices include newly reaction canisters in a computer controlled environment of valves, pumps, interconnecting plumbing, sensors and mixing and dispersing manifolds. Embodiments include devices and infusing materials. The infusing materials include traditional aging/infusing materials such as oaks traditionally used to make barrels for aging and infusion as well as other woods and a variety of non-wood infusion materials such as citrus, beans and seeds. The combination of controls, sensor and computer interface allows for repeatable preparation of aged/infused drinks and for development of new aged/infused drinks.

The two-yeast twice fermentation preparing process of low alcohol yangtao drink includes the following steps: pre-treatment of yangtao fruit, preparing water solution of SO2-NaOH, squeezing yangtao, reinforcing nutrients of yangtao juice, activating distiller's yeast, alcohol fermentation, preparing aroma-forming yeast seed, fermentation culture of aroma-forming yeast, secondary mixed fermentation, clarifying, eliminating gelatin and filtering, lowering acid and heat treatment, trimming and packing. The low alcohol yangtao drink of the present invention has rich nutrients, alcohol aroma and yangtao aroma.

The invention relates to a high-stability chestnut shell brown pigment as well as a refining method and an application thereof. The high-stability chestnut shell brown pigment is a brown liquid made by refining by taking chestnut shell thick extract as a raw material, can be completely dissolved in an aqueous solution with pH of 4-14 and an ethanol solution with the concentration less than or equal to 65% and is in transparent brown; colour index of the brown pigment is 8000-12000, and the index of red is 5.0-7.0; and the brown pigment is added to 15-60% vol of alcoholic drink and cola type carbonated drink and is respectively placed for 30 days under the conditions of irradiation outside, inside and under a fluorescent lamp and temperatures of 4 DEG C and 40 DEG C, and the determined pigment loss ratio is lower than that of a caramel pigment under equal conditions. The chestnut shell brown pigment product prepared by the invention is high in purity, good in dissolubility, high in stability, low in pigment loss ratio and high in safety and can mix colour in the alcoholic drink and coca type carbonated drink by replacing the caramel pigment, and the chestnut shell brown pigment is represented by adopting the index of red and colour index for the first time.

PCT No. PCT/NZ95/00109 Sec. 371 Date Apr. 24, 1997 Sec. 102(e) Date Apr. 24, 1997 PCT Filed Oct. 26, 1995 PCT Pub. No. WO96/13572 PCT Pub. Date May 9, 1996This invention relates to a method for pasteurization and fermentation in the production of an alcoholic beverage. The method involves taking a fermentable soluble extract from a processed brewer's mash, mixing it in a mixing zone with a fermented fermentable extract containing an alcohol content of at least 4% alcohol by volume together with other products formed during fermentation, processing this mixture by heating the mixture to a temperature of at least 51 DEG C. (124 DEG F.) holding the mixture at that temperature for ten to twenty minutes and then cooling the mixture to a minimum of 10 DEG C. (50 DEG F.) before fermenting the mixture according to known fermentation processes. In order to produce a continuous flow process and better control the specific gravity of the unfermented fermentable extract, the liquid extract from the brewer's mash may be converted to a soluble powder product which can then be provided in a continuous flow of powder product for dissolving with a continuous flow of water to produce a continuous flow of fermentable soluble extract for mixing with a continuous flow of fermented fermentable extract taken from an outlet of a continuous fermenting plant, the mixture being processed as above before entering the continuous fermenting plant for fermentation to produce an alcoholic beverage.

The invention belongs to the technical field of alcoholic drinks, and specifically discloses a fermentation type lichee wine flavouring method which is as follows: peeling and denucleating lichee, mixing with water, pulping, then adjusting pH value, adding pectinase for enzymolysis, after the enzymolysis, separating pomace, then adjusting the initial fermentation sugar content and acidity, inoculating yeast fluid, fermenting at 20-25 DEG C for 6 days, filtering to obtain raw wine; mixing the raw wine and lichee juice, fermenting and returning liquor two times at 20-25 DEG C; continuing second returned liquor aging for 3-6 months, filtering, sterilizing and bottling for preparation of a lichee wine product. The lichee wine prepared by the preparation method has full-bodied pleasant lichee flavor and bouquet, the wine body is pale yellow, clear and transparent, fresh in taste, soft and mellow in wine quality, rich in a variety of amino acids, phenols, organic acids, vitamins and potassium and other mineral nutrients.

The invention discloses a production method of a fermented low-alcohol strawberry juice drink, which belongs to the technical field of food processing. The production process of the present invention is as follows: using strawberries as raw materials, cleaning, arranging, beating, compound enzymolysis, adding active dry wine yeast to strawberry juice for anaerobic fermentation, centrifuging, filtering, blending, filling, sterilization, and final preparation Get a low-alcohol strawberry juice drink. The characteristics of the present invention are: using biological enzymolysis and fermentation technology to jointly process strawberry pulp, effectively improving the yield of strawberry juice and the dissolution rate of active nutrients, producing a small amount of alcohol during the fermentation process, and endowing the strawberry juice drink with a novel flavor and taste , the product has a strong strawberry fruit fragrance, sweet and mellow, strong nutrition and health care functions, can meet different levels of consumer demand, and has broad market development prospects. The low-alcohol strawberry juice drink produced by the invention is another new product in strawberry processing, its development is beneficial to the development and progress of the strawberry industry in my country, and provides an effective method for the deep processing and value-added transformation of strawberries in the full fruit period.

The invention relates to the field of preparing alcoholic beverages, in particular to a dry or semi-dry type apple beer which is prepared by making use of using concentrated apple juice as a main raw material through the processes of dilution, blending, addition of proper amount of malt wort and hops, alcoholic fermentation with saccharomyces cerevisiae, cooling, filtration and filling. The carbon dioxide content of the apple beer is between 2.0 and 5.0 kilograms per square centimeter at a temperature of 20 DEG C. The apple juice content can reach over 60 percent. The apple beer and the method can make full use of the prior concentrated fruit juice production equipment and beer fermentation equipment, and change solve the problem that the prior beer production requires a large amount of beer malts and food grains. The method makes full use of apple resources in China to produce the apple beer which has powerful fruit favor, clearness and brightness, abundant nutrition, delicate bubbles, purified natural taste, low cost and high quality, and has obvious economic and social benefits.

The invention discloses a distilled milk wine, which is characterized by the following: adopting milk as raw material to ferment; distilling to obtain alcohol beverage; sterilizing whey; inoculating; fermenting; distilling; filtering; allocating. The invention displays sweet and milk taste, which improves sleepiness and beauty.