65 results about "Alcoholic cider" patented technology

The invention relates to the field of image understanding, discloses an image description generation system and method based on a weighing attention mechanism, and solves the problems that an existingimage description scheme lacks a polishing process, the training process and the testing process are inconsistent, and the generation description recognition degree is not high. The method comprisesthe following steps: a, processing a data set: extracting global features and local features of an image, constructing the data set, marking words in the data set, and generating corresponding word embedding vectors; B, training an image description generation model: generating rough image description by adopting a first layer of decoder based on a residual attention mechanism, and carrying out polishing on the generated image description by adopting a second layer of decoder based on the residual attention mechanism; And c, further training the model in combination with reinforcement learning: simulating a test process of the model in the training process, guiding the training of the model by generating a described CIDEr score, and adjusting the model in combination with reinforcement learning.

The invention belongs to the technical field of health wine, and discloses a preparation method of cordyceps wine which has health care effect for human health. The preparation method comprises the following steps of: taking grain and cordyceps substrates according to the proportion of 1:0.8-1.2; crashing; adding water; steaming for sterilization; putting into a cylinder for ferment; separating wine and lees; and slaking to produce the cordyceps wine. In the preparation process, the cordyceps substrates and the grain are adopted as raw materials, the effective components of cordycepin, cordyceps polysaccharide, and the like in the substrates are dissolved into the prepared cordyceps wine. The cordyceps wine prepared by the process has rich raw materials, changes waste into valuable and can greatly reduce the production cost of the cordyceps wine, otherwise, the cordyceps wine can be produced by a solid fermentation process, the effective components of cordycepin, cordyceps polysaccharide, and the like in the cordyceps substrates can be better dissolved into the wine, and the cordyceps wine can generate special flavor and is beneficial to increasing the function and the quality of nutrient wine.

The present invention describes methods, systems, and appliances that allow a user to prepare a wide array of different types of customizable beverages using various combinations of base liquids and ingredients. These methods, systems and appliances allow users to design and prepare various types of beverages, both carbonated and non-carbonated, that incorporate various ingredients. These methods, systems, and appliances allow for such beverages to be prepared at varying pressures and temperatures, allowing users to custom-design individual servings of beverages such as beers, wines, ciders, and spirits.

Summarizing, we may say that this invention involves a stopper for bottles of beverages in general, particularly for wine, champagne, cider, sodas, and the like, which comprises: a metallic cap with internal plastic plastering (liner) so as to attain airtight closure and a “twist-off” system or the like with screwed threads that enables a quick opening of the bottle; a plastic cube of adequate hardness, with negative impressions or locks that hold and coincide with the external locks in the metallic cap, and the external diameter of which has a number of vertical grooves that allow for an anti-turn locking mechanism when it is placed inside an external aluminum cover; an external aluminum cover, the internal diameter of which locks with the outside of the referred plastic cube, in a cylinder-like and closed manner on one end on which are set the two parts mentioned above. It may have different width and length according to the purpose it is intended to serve, and it has circular threads or frangible bridges in order to guarantee the security of the content.

The invention provides a method for brewing a cider wine from a concentrated apple juice. The method comprises the following steps: adding potassium metabisulfite into the concentrated apple juice with a sugar degree of 19 to 21 Brix and acidity of 0.4 to 0.5% and carrying out primary standing to inhibit growth of bacteria; adding activated active dry yeast and carrying out fermentation at 20 to 25 DEG C until CO2 bubbles are not produced or the sugar degree does not change; after completion of fermentation, carrying out cooling and secondary standing so as to obtain bulk wine; subjecting the bulk wine to ageing and then carrying out filtering with diatomite so as to remove wine lees and a part of solids; and finally, carrying out filtering with a filter membrane to achieve degerming effect so as to obtain the cider wine. The invention provides the fermentation technology for brewing the cider wine from the concentrated apple juice. According to the invention, the concentrated apple juice is used as a raw material, then yeast is added for alcoholic fermentation, and after completion of primary fermentation, clarification, filtering and filling are successively carried out; and the cider wine prepared by using the method has alcohol content of 9 to 11% Vol, soft taste, elegant bouquet and good stability, and is clear, transparent and glossy.

The invention belongs to the technical field of food and specifically relates to a cider brewing technology. The invention provides a cider with fresh apples as a raw material, wherein the cider has a good taste and is rich in nutrients. The technological steps of the invention comprise: crushing and squeezing; standing for clarification; alcoholic fermentation; malic acid-lactic acid fermentation; and ageing and clarification.

The invention discloses semi-sweet cider.The cider adopts different apple varieties, the apples are subjected to mixing and juicing according to a certain proportion, sour papaya juice is added to apple juice, wild yeast strains on the apple skin are subjected to optimization and propagation, an apple yeast bacterium solution and fruit wine dried yeast are inoculated into the apple juice for mixed fermentation according to different proportions, temperature modulation fermentation is adopted for fermentation temperature, the fermented apple raw wine is subjected to ageing and blending, and the semi-sweet cider is obtained through the technologies of cold and heat exchange, clarification, filtration and the like.The semi-sweet cider is good in mouthfeel, rich in fruit flavor, unique in flavor and suitable for popular taste demands and has the high economic benefit and a market development value.

The invention relates to cactus brewed wine and cactus steeping wine in proportion with 100 to 30 to 80, belonging to class of food and drinks, which aims to overcome the problems of high alcoholic strength of traditional white spirit and large foodstuff consumption during brewing. The pure green wine is between the white spirit and the cider; wherein, the alcoholic strength is 25 to 50 %v/v and the sugar content is about 15%. The foodstuffs used as the materials can be single or multi-sort; wherein, the proportion can be broomcorn 35%, rice 20%, sticky rice 16%, wheat 15%, corn 8% and mung bean 6%. All the foodstuffs, the mold culture and the cactus ferment singly about 14 to18 days and then are mixed together to ferment about 2 to 3 days before distilling. The steeping process is that the cactus is steeped by foodstuff wine or tuber crop wine with 50%v/v alcoholic strength in proportion with 100 to 20 to 80 for 30 to 60 days and then the steeping wine can be obtained after separating the leavings. The invention has the advantages of simple technology, honest taste, pure color, plummy wine body and strong perfume between the white spirit and the cider, therefore is possessed not only with a peculiarity of cider, but also the value of medicated wine.

The invention discloses a cider preparation process comprising the following steps: apple sorting, cleaning, crushing, juicing, SO2 adding, pectinase adding, standing, separating, low temperature fermenting, transferring into a pool, SO2 refilling, alcohol adding, storing, mixing, glue feeding, filtering, freezing, aseptic filling and packaging to obtain a finished product. The cider disclosed by the invention has double nutrients generated by the apple and biological fermentation, thereby capable of reducing the deposition of cholesterol in blood vessels, preventing arteriosclerosis, reducing blood fat and softening the blood vessels if being usually drunk.

The invention discloses dry cider and a preparation method for the same, and belongs to the technical field of preparation of fermented fruit wine. The preparation method comprises the steps of (1) enucleating and dicing apples, impregnating the apples in a color protection solution for standing, taking out and juicing the impregnated apples, and collecting juice; (2) performing enzyme deactivation on the juice, adding pectinase for enzymolysis, performing heating treatment and filtration, and adding concentrated apple juice into filtrate to regulate the concentration to required concentration to obtain juice; (3) adding compound yeasts into the juice, and performing primary fermentation and secondary fermentation until the content of residual sugar in fermentation liquor is less than or equal to 4g/L to obtain secondarily fermented wine; (4) standing the secondarily fermented wine at 4 to 6 DEG C, adding a clarifying agent for clarification, performing intercooling treatment and cold filtration on the clarified fruit wine, performing filtration by using a microporous filter membrane, and performing bottling and sterilization to obtain the dry cider. The preparation method is easy to operate; the dry cider prepared by the method is low in residual sugar content, high in alcohol content and nutrient-rich, and has good mouth-feel.

The present invention provides a kind of wine direct throw starter, comprises component A and component B, wherein, described component A is made up of saccharomyces cerevisiae freeze-dried powder and Loggery yeast freeze-dried powder; Said component B is made up of It consists of lyophilized powder of Lactobacillus rhamnosus, lyophilized powder of Oenococcus oeni, lyophilized powder of Lactobacillus acidophilus and lyophilized powder of Lactobacillus brevis. The invention also provides a preparation method of wine direct throwing starter. The invention also provides a wine fermentation method. In the wine direct-throwing starter provided by the invention, component A is used for alcoholic fermentation, and component B is used for post-fermentation, that is, malolactic fermentation, which can greatly increase the nutrients in dry red wine and make dry red wine The wine is delicate and mellow, with a noble aroma. The experimental results show that when the wine is fermented with the wine direct-injection starter provided by the invention, the content of gamma-aminobutyric acid and resveratrol in the obtained wine is relatively high, and the wine is fine and mellow with a noble aroma.

The invention provides a method for reducing acidity of wild Kiwi berry wine using Oenococcus oeni, and in the facultative anaerobic condition, the Oenococcus oeni 6066 glycerin bacteria liquid is inoculated to a tomato juice medium, after culture at 20-24 DEG C. with pH 3.4-3.8 for 42-54 hours, a bacteria liquid whose bacterium concentration is about 2.5x108 cfu/mL is obtained. The alcohol content is adjusted to 10-14% volume fraction with pH 3.4-3.6, and 35-45 mg/kg sulfur dioxide is added, and according to 8-10% of bacteria liquid by volume is inoculated into the Kiwi berry wine, and after malic acid-lactic acid fermentation, reladling, centrifugal clarification, disinfection and loading operation, the low-acidity wild Kiwi berry wine is prepared. The product wine prepared by the method has the advantages of reduced acerbic feeling and increased pure fragrance; the product wine is in yellow and green color with clear transparency and mellow mouthfeel, and has typical Kiwi berry fragrance, and the deacidification process is simple and feasible and is suitable for industrial production.

The invention relates to a construction method and application of oenococcus oeni engineering bacteria. The construction method comprises the following steps: (1) preparing lipase gene lipase; (2) preparing homologous arm genes with lipase genes; (3) preparing plasmid pMG36e-lipase; (4) preparing nisl fragments; (5) preparing a linear fragment without containing an erythromycin sequence; (6) preparing an expression vector pMG36n-lipase; and (7) transforming the expression vector pMG36n-lipase into oenococcus oeni competent cells to obtain the oenococcus oeni engineering bacteria. The oenococcus oeni engineering bacteria with a function of degrading esters obtained by the invention can be applied to production of wine, so that adverse effects on taste, aroma and the like of the wine causedby excessive esters in the current wine brewing process are avoided, the preservation time of the wine is shortened, and the production period of the wine reaching the same taste is shortened.

The invention discloses an urination-promoting and dampness-excreting oxtail. The urination-promoting and dampness-excreting oxtail is prepared by the following raw material drugs in parts by weight: 120 parts of oxtails, 6 parts of table salt, 4 parts of white sugar, 4 parts of peanut oil, 3 parts of peels of bunge pricklyash, 2 parts of peppers, 4 parts of garlic, 5 parts of fresh ginger, 1 part of spice-leaves, 2 parts of barks of Japanese cinnamon, 2 parts of anises, 2 parts of cinnamons, 1 parts of amomum fruits, 2 parts of dahurian angelica, 4 parts of common achyranthes herbs, 2 parts of cordate houttuynia, 2 parts of barbed stullcap, 2 parts of leonurus heterophyllus, 2 parts of plantain, 4 parts of cogongras rhizome, 0.1 part of bog rushes, 44 parts of carrots, 18 parts of tomatoes and 8 parts of cider vinegar. Compared with prior art, the urination-promoting and dampness-excreting oxtail prepared according to the invention is developed for young children; the meat of the urination-promoting and dampness-excreting oxtail is rich in nutrition, heavy in aroma, unique in flavor, high in protein content, low in fat and high in calcium; the urination-promoting and dampness-excreting oxtail has the functions of clearing away heat and toxin, promoting urination and excreting dampness. Diseases such as acute and chronic nephritis and urinary tract infection in children can be effectively prevented and treated by long-term taking of the urination-promoting and dampness-excreting oxtail disclosed by the invention.

The invention relates to the technical field of wine food and a brewing method thereof, and in particular relates to sour-sweet melon wine and a preparation method thereof. The preparation method comprises the following steps of: (I) preparation of free juice of sour-sweet melon: cleaning the surface of the sour-sweet melon, removing the yellow green peel and melon pulp, cutting the peeled sour-sweet melon into pieces, and breaking to obtain the free juice; and (II) enzymolysis: adding sulphurous acid with mass concentration of 6-8% according to a proportion that 10-20ml sulphurous acid with mass concentration of 6-8% is added into 100L free juice. According to the invention, the sour-sweet melon wine has good quality and unique mouthfeel; the vitamin content in the obtained sour-sweet melon wine is higher than that in existing common Hami melon wine, and the varieties of the Hami melon wine are increased; and meanwhile, the fermentation technology is simple and unique and favorable for producing sour-sweet melon wine with good quality.

The invention discloses cider. The cider is composed of, by mass, 50-60 parts of red Fuji apples, 0.5-1 part of a persimmon, 1.5-3 parts of dark tea solution and 0.5-1 part of momordica grosvenori solution. The invention aims at solving the technical problem by providing the cider which is full in taste, good in wine body clarity and attractive in colors.

The invention discloses a selenium-enriched germinated brown rice-sweet orange compound beverage. The selenium-enriched germinated brown rice-sweet orange compound beverage comprises the following raw materials in parts by weight: 500-550 parts of sweet orange, 50-60 parts of selenium-enriched germinated brown rice, 70-80 parts of soybean milk, 30-40 parts of cider vinegar, 3-4 parts of Lactobacillus bulgaricus, 80-85 parts of coco fruit and so on. The nutritional ingredients, such as protein of the modified dietary fiber of mushroom stalk and mushroom stalk SDF and the like, are increased so that the beverage is capable of promoting human body health and gastrointestinal motility; the selenium-enriched germinated brown rice has very good effects to anaemia and constipation and is capable of promoting blood circulation; basically, people suffering constipation has irascibility, so that these traditional Chinese medicines can be assorted to detoxicate and remove the liver fire and the beverage has very good curative effects; moreover, the beverage is capable of clearing the body, so as to fundamentally solve the problem of constipation.

This invention discloses Sichuan-style hot-pot bottom materials. The Sichuan-style hot-pot bottom materials are characterized by being prepared from the following raw materials in parts by weight: 40-60 parts of old soup, 4-8 parts of cooking wine, 1-5 parts of monosodium glutamate, 3-7 parts of sesame seed paste, 10-15 parts of thick broad-bean paste, 2-5 parts of Chinese prickly ash, 1-3 parts of white pepper, 8-13 parts of cider vinegar, 5-9 parts of light soy sauce, 6-9 parts of dark soy sauce, 3-6 parts of dried orange peel, 5-8 parts of star anises, 2-5 parts of gingers, and 2-5 parts of garlic. The Sichuan-style hot-pot bottom materials provided by the invention have the characteristics of mellow and pure flavor, as well as hot, spicy and delicious taste; moreover, the Sichuan-style hot-pot bottom materials are safe and healthy.

The invention provides simple and rapid multifunctional brewing equipment and process with wort as a starting material, which belong to the field of liquor brewing and are suitable for fermentation of liquids, such as beer, wine, yellow wine, rice wine and cider. With improvement of the living standards, people have increasing requirements for the quality and nutrients of liquor products and continuously pursue new things. The products brewed on a large scale at present, such as domestic beer, are light in water and are not mellow in tastes while imported beer is high in price and limited in resources and thus can not meet the requirements of people. The contemporary self-brewing fermentation equipment is only characterized by miniaturization of large equipment, but the process steps are not simplified. In cities nowadays, the price of land is costly and the labor cost is high all along, so people pursue the simple process and equipment easy to operate. Aiming at the problems, the multifunctional brewing equipment and process, which are characterized by simplifying the previous tedious steps of grinding, gelatinizing, saccharifying, boiling, and the like and heavy equipment, directly inoculating the wort with yeast and controlling the fermentation process, are developed. The equipment has small floor area, and the process is simple and has low requirements for the quantity and technological levels of operators, thus reducing the cost and meeting the requirements of people.