969 results about "Chaptalization" 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 present invention relates to a functional drink with Chinese chestnut bifidus-factors and a preparing method; the main and complementary materials of the functional drink are Chinese chestnut kernel, sticky rice or corn and mineral water or soft drink water, then are added with sweetening agent, seed fat, favor agent, emulsor, stabilizing agent, antioxidant and quality-improving agent, etc. The preparing method of the functional drink with Chinese chestnut bifidus-factors is that: the Chinese chestnut is taken as the main material to be selected, cleaned, dried, exuviated, blanched, polished, color-fixated, preboiled, cleaned with spraying water, primarily grinded and pulped, mashed, liquefied, saccharised to be glycosides and then filtered; and the finished products are obtained by the process procedures of the sticky rice or corn of: dipping, primarily grinding and pulping, liquefying, saccharising to be glycosides, filtering, blending, enzyme removing, decoloring, fine grinding, mixing, pH value adjusting, centrifugal filtering, degassing, screening, heating, homogeneous emulsifying, prompt high temperature sterilization, filling, secondary high temperature sterilization, rapid cooling, drying, observing and labeling. The active ingredient bifidus-factors added in the drink can improve the nutrition value of the drink.

The invention relates to a lutein ester soft sweet and a preparation method of the lutein ester soft sweet. The soft sweet comprises 60-90% of sweet material, 0.01-10% of lutein ester micro-capsule or water soluble powder, 0.1-15% of gelling agent, 0.01-5% of sour agent, 0-10% of extract, 0-30% of concentrated juice, 0-0.5% of food flavor and 5-34% of water. The preparation method of the lutein ester soft sweet comprises the following steps of: a. sugaring off; b. gelling; c. mixing sugar liquid with gel liquid or gel peptone; d. adding lutein ester, the extract, the concentrated juice, the flavor and the sour agent into the mixed liquid; and e. preparing a finished product. The lutein ester soft sweet has health care functions of relieving visual fatigue, improving eyesight, preventing age related macular degeneration (AMD), and is good in mouthfeel, not glutinous, chewable and palatable in sour and sweet, thus being a healthy snack food; and the preparation method of the lutein ester soft sweet is simple, easy to operate and suitable for industrial production.

A preparation method of a white spirit combining a Fen flavor type, a Luzhou flavor type and a Maotai flavor type is characterized in that the preparation method comprises the following steps: 1, adding Xiaoqu, and carrying out cultivation saccharification to obtain a cultivation grain; 2, taking the cultivation grain and a distillers' grain with the weight ratio of the cultivation grain to the distillers' grain of 1:3.3-4.5 to prepare a grain; 3, adding high temperature Daqu, and carrying out high temperature accumulation; 5, adding middle temperature Daqu after the accumulation completing; and 5, putting into a cellar, and fermenting to obtain the mellow, gentle and fragrant white spirit The preparation method of the white spirit combining the Fen flavor type, the Luzhou flavor type and the Maotai flavor type provided in the invention adopts the above steps and fuses the Xiaoqu saccharification of a Fen flavor type white spirit, the high temperature accumulation of a Maotai flavor type white spirit and the mud cellar fermentation of a Luzhou flavor type white spirit; and the prepared white spirit has the advantages of clear and transparent color, mellowness and gentleness, harmony flavor, rich, delicate, soft, sweet and clear taste, and smooth aftertaste, and has a unique style of the mellowness, the gentleness and the fragrance.

The invention discloses an upper beer, which comprises the following steps: (1) choosing Australian grist and Canada grist as raw material; setting the ratio at 30-60% and 40-70% separately; grinding; putting into saccharifying pan; (2) choosing lupulus as scent type and bitter type granulated hop; twice-adding with the proportion at 20-40% : 60-80%; (3) adopting the upper starter to yeast; setting the ester content as double of the lower starter. This beer possesses merits of good taste, appreciable scent and coordinate bitter, which possesses special style.

The invention provides a hygienic medicinal liquor for treating hypertension and angina whose preparing process comprises, steeping yellow rice, boiling, cooling down and charging yeast, mixing, saccharifying, fermenting and charging pseudo-ginseng, gen-seng, ganoderma lucidum, matrimony vine, root of red rooted saliva, safflower, schisandra fruit, apricot seeds, astragalus root, Ligusticum wallichii, kudzu vine root.

The invention discloses healthcare yellow wine with poria cocos and a preparation method of the healthcare yellow wine with the poria cocos. The healthcare yellow wine with the poria cocos is made from raw materials mainly including sticky rice, the poria cocos, Chinese yam, medlar, fructus crataegi and red dates. The preparation method includes: cleaning the sticky rice and soaking the same till rice grains are soft; smashing and evenly blending the poria cocos, the Chinese yam, the medlar, the fructus crataegi and the red dates with the soaked sticky rice prior to cooking, spreading the cooked sticky rice blended with the poria cocos, the Chinese yam, the medlar, the fructus crataegi and the red dates prior to adding in Angel sweet distiller's yeast for saccharification, further adding in proper brewing water and activated yellow wine yeast, and subjecting fermentation liquor to squeezing, filtering, wine decocting and ageing after primary fermentation and secondary low-temperature fermentation. The healthcare yellow wine with the poria cocos is rich in functional components such as pachymaran and the like and does not cause dizziness due to low alcohol content, and has the healthcare functions of being anti-fatigue and anti-aging, calming and soothing the nerves and the like.

The invention discloses a method for preparing a lactic acid fermentation beverage by using yellow wine lees and belongs to the technical field of food processing. According to the method, the yellow wine lees containing a plurality of amino acids, vitamins and fragrance substances which are produced by fermenting yellow wine, and oat are used as main raw materials; the rice immersing pulp water processed during the production of the yellow wine is used as the production water; a lactic acid fermentation beverage good in taste and rich in nutrition is prepared by a technology of carrying out enzymolysis twice and fermentation twice. The method for preparing the lactic acid fermentation beverage by using yellow wine lees comprises the following steps: mixing the wine lees with the oat according to a certain ratio to prepare raw pulp, gelatinizing, liquefying, saccharifying, fermenting, mixing, homogenizing, filling and sterilizing; the prepared lactic acid bacteria beverage is high in stability; the content of the amino acids and the fragrance substances is obviously higher than that in other cereal beverages. The lactic acid bacteria beverage is coordinated in color, free of impurity and delamination, has natural fermented mellow flavor and fruit flavor, is moderate in sour and sweet tastes, and has a certain health effect.

The invention relates to saccharification processing technology of jerusalem artichoke by utilizing high-quality fructose biomass as a raw material and strain selection and technology optimization for producing mannitol by taking jerusalem artichoke as carbon source through fermentation. The method comprises the following steps: 1) crushing jerusalem artichoke tuber into coarse particles, filtering after water leaching and enzymolysis for 6 hours, supernating at 42 DEG C, rotating, evaporating and concentrating to obtain saccharification jerusalem artichoke juice with high concentration of fructose; 2) establishing high performance liquid chromatography analysis and detection conditions which can synchronously analyze the content of fermentation liquor substrate (glucose and fructose) and products (mannitol); and 3) inspecting the capacity for producing lactic acid and mannitol through fermentation by seven lactic acid bacteria by utilizing saccharification jerusalem artichoke juice with different concentration of total sugar, thus determining lactic acid bacteria with high transformation rate and production intensity of fructose, and optimizing production fermentation conditions and the highest concentration of tolerant substrate. Through feed-batch fermentation, production efficiency can be improved and mannitol can be continuously produced in large scale. The method not only generates no byproduct of sorbitol, but also has low production cost, wide raw material sources, simple technology, and mature technical route and can be implemented in industrialization.

Disclosed is a Maca healthcare wine. The preparation process includes the following steps: mixing Maca raw powder and yeast uniformly according to the proportion of (50-200):1, fermenting through solid saccharification for 5-10 days in a sterile environment at the constant temperature 13-18 DEG C, feeding Maca base materials fermented into a wine base for 30-60 days according to the proportion of 1:(10-40). Nutrient active ingredients in the dry Maca powder are activated after the Maca raw powder is subjected to solid saccharification, content of nutrient ingredients in the Maca healthcare wine is increased greatly, and the Maca healthcare wine is sweet, soft and mellow in taste. Besides, the Maca healthcare wine has the style of white liquor of China while having a healthcare function.

The invention discloses lactobacillus mixed fermentation rice drink and a preparation method thereof. The preparation method comprises the following steps of respectively adding beerwort and saccharifying enzyme in gelatinization liquid formed by steaming and gelatinizing rice flour and water, saccharifying the gelatinization liquid for 3 hours to 4 hours at the temperature of 60 DEG C to 65 DEG C to obtain saccharification liquid, adding lactobacillus zymophyte liquid, performing primary fermentation treatment for 70 hours to 80 hours at the temperature of 37 DEG C, performing secondary fermentation treatment for 12 hours to 20 hours at the temperature of 4 DEG C to 5 DEG C to achieve krausen liquid, adding white granulated sugar, homogenizing, canning, sterilizing and obtaining the required lactobacillus mixed fermentation rice drink. The constituents of the drink comprise 10 grams to 20 grams of total solid in per 100mL, 0.5 gram to 2.0 gram of protein in per 100mL and 9 grams to 18 grams of total sugar in per 100mL. The acidity of the drink is 60oT to 90oT. The drink uses lactobacillus mixed fermentation, thereby being rich in nutrition, fine and smooth in taste, strong in flavour and good in nutrition health care function.

The invention discloses konjac oligomerization mannose sweet potato vinegar and a preparation method thereof. The konjac oligomerization mannose sweet potato vinegar is prepared from the following raw and auxiliary materials in weight ratio: 10-20 parts of konjac, 100-150 parts of sweet potatoes, 8-12 parts of bran, 16-23 parts of husk, 0.02 part of alpha-amylase, 0.015 part of calcium chloride, 0.3 part of saccharifying enzyme and 0.1 part of magnesium chloride. The preparation method comprises the following steps: (1) hydrolyzing the konjac by using aspergillus niger; (2) uniformly mixing steamed sweet potatoes and konjac hydrolysate, liquefying the mixture by using the alpha-amylase, saccharifying the mixture by using the saccharifying enzyme, and hydrolyzing cellulose and pectin by using the aspergillus niger to obtain saccharification liquor; (3) inoculating lactobacillus fermenti, brewer yeast and aroma-producing yeast into the saccharification liquor, fermenting at low temperature, and standing to obtain alcoholization liquor; (4) mixing the bran, the husk and the alcoholization liquor to carry out acetic fermentation, spraying vinegar, and ageing to obtain the konjac oligomerization mannose sweet potato vinegar. The konjac oligomerization mannose sweet potato vinegar prepared by using the method has the characteristics of mild sourness, remarkable sweet potato flavor and capability of relaxing bowels.

The invention belongs to the technical field of food and relates to health vinegar, a health vinegar beverage rich in lactic acid bacteria and a preparation method thereof. The health vinegar beverage is prepared according to the following steps: by taking black rice as a main material, pasting, saccharifying, mixing yeast, performing alcoholic fermentation, performing acetic fermentation, smoking and fermenting, pouring vinegar, and the like. In the brewing process, lactic acid bacteria, selenium-enriched yeast and acetic bacteria are used for cooperatively fermenting, so that the lactic acid content in the product is promoted and the product flavor and taste are improved. The selenium-enriched yeast can increase the organic selenium content in the product, can promote anti-oxidation effect and can enhance the immunity of the organism and the function of preventing tumor. Active lactic acid bacteria are added and mixed into the vinegar beverage in the later period, so that the vinegar beverage can synergically exert the anti-oxidation effect and can adjust the enteric microbial flora balance. In the product, the taste of the vinegar and the vinegar beverage can be improved, the category and content of functional components are increased, the healthcare effect is well exerted and the market requirement is met.

The present invention relates to yeasts for producing fermented soy sauce and sauce product and their preparation process and application. The saccharifying and aromatizing yeast for soy sauce consists of fermenting red yeast, esterified red yeast and Aspergillus niger in the weight ratio of 1 to 0.5-1 to 0.03-0.07. The saccharifying and aromatizing yeast for sauce product consists of fermenting red yeast and esterified red yeast in the weight ratio of 1 to 0.5-1. The present invention can produce powerful acid proteinase, amylase and esterase and rich enzyme system to result in obviously improved taste, color and scent of the fermented soy sauce and sauce products, raised full nitrogen and ammonia nitrogen contents in fermented soy sauce and sauce products and raised quality of fermented soy sauce and sauce products.

A chestnut beverage with high nutritive value is prepared from chestnut, sweetening agent, souring agent, stabilizer, and oligose through choosing chestnut, removing shell and film, grinding, protecting color, filtering, liquefying, boiling, saccharifying, mixing, homogneizing, filling it in containers, and sterilizing.

The invention relates to a preparation method of semi-sweat red rice yellow wine. The method is characterized by comprising the following steps of: decocting sticky rice; putting into a tank to ferment; in the process of stirring and cooling and oxygenating, adjusting sugar degree, squeezing and filtering, blending, decocting wine for sterilization and packaging and aging, further adopting a preparation method of cooling and extracting dregs, adjusting sugar degree and cooling and maintaining dregs between the step of stirring and cooling and oxygenating and fermenting and the step of squeezing and filtering. The step of cooling and extracting dregs is realized by quickly cooling the fermenting dreg liquid to 10 DEG C and standing for 1-2 days for extracting fermenting dreg liquid at the bottom. The step of adjusting sugar degree is realized by adding adjusting sugar degree sweet mash to the fermenting tank. The step of cooling and maintaining dregs is realized by cooling the fermenting dreg liquid at 1 DEC G/day and cooling to 0-2 DEG C, maintaining the temperature and continuously culturing for 20-30 days. The preparation process of the method provided by the invention is based on a mechanical production line of red rice yellow wine, and the fermenting process is completed in one tank. Compared with conventional brewing process, the preparation method provided by the invention has the advantages that the fermenting period is shortened, the demand of sugar degree of the semi-sweat red rice yellow wine is met, and meanwhile, the brewing flavor is better.

The invention discloses a purely fermented low-alcoholic strength and low-sugar fresh-juice yellow wine and a production method thereof. The yellow wine is manufactured by the components with the weight portions as follows: 100 portions of sticky rice, 15 to 18 portions of wheat koji, 0.15 to 0.2 portion of Chinese yeast, 0.05 to 0.1 portion of lotus nut as well as 0.1 to 0.2 portion of lotus leaf. The production technique thereof comprises: I, raw material processing; II, potting and making air gaps; III, saccharifying and adding the wheat koji to flush the cylinder; IV, fermenting, harrowing operated and after fermenting; V, filter pressing, sterilizing and packaging. The invention solves the six difficulties of Huzhi wine, including easily becoming acid, containing high sugar, searching cold, changing color, hurting stomach and being incapable of producing in hot days and meets the consumption demand of the current consumers on paying more attention on the self-body health care and preserving increasingly.

The invention discloses original pulp beer and a preparation method thereof. The preparation method of the original pulp beer comprises blending of raw materials and improving of processes, wherein big and small wheat malts with specific lower basin values combining burnt malts with different color gradients are selected as main brewing raw materials, so that a liquor body is endowed with the characteristics of durability, turbidity, and outstanding malt fragrance; the processes comprise saccharification high-temperature blanking, a protein-free hydrolysis time direct high-temperature saccharification process, a full fragrant flower adding process adopted in a boiling step and a precipitating step at the same time, and a pericarpium citri reticulatae powder and coriander powder adding process combined with a specific yeast and sterilizing process in the precipitating step, so that the original pulp beer is mellow in taste, gentle in bitter taste, high in excitant, durable and turbid in the liquor body, and rich in malt fragrance and flor fragrance, has a mild pericarpium citri reticulatae fragrance and a coriander fragrance at the same time, is good in foam retention and slow in foam retention attenuation.

The invention relates to a flavor barley wine and a brewing method thereof. The brewing method comprises the following steps: selecting material, grinding, moistening material, stirring material, cooking, spreading and drying in the air, adding distiller's yeast to stir, moistening material again, fermenting, baking the wine, storing, blending and filtering. The invention adopts the technology combining solid natural fermentation with cooling and baking to brew the flavor barley wine, thus the liquor yield is high, the wine quality is good and nearly has no impurity; and the bitterness of thewine can be reduced by controlling the time of secondary material-moistening and the mouthfeel of the wine is good. The brewed flavor barley wine comprises the following components: 72vol.% of alcohol and 90-110g/100mL of acid. Therefore, the demand of people for drinking the high-degree flavor barley wine can be satisfied. The brewing method of the invention can be used in Tibet, thus the brewing cost is reduced and the economic development of Tibet can be promoted.

The invention relates to a high-yield ethyl acetate Wickerhamomyces anomalus and culture method and application thereof. The Wickerhamomyces anomalus, named YF1503, has been deposited in the General Microbial Center of China Microbial Culture Collection Management Committee on May 16, 2017, with the accession number of CGMCC No. 14169; and the yeast strain is deposited in the General Microbial Center of China Microbial Culture Collection Management Committee on May 16, 2017. The 26S rDNA D1/D2 sequence of the strain was similar to that of Wickerhammyces anomalus, and belonged to Wickerhammycesanomalus. The 26S rDNA D1/D2 sequence of the strain was similar to that of Wickerhammyces anomalus. The abnormal Wickham yeast YF1503 of the invention has the characteristics of good ethanol tolerance, ethyl acetate tolerance and high ethyl acetate yield. Through detection, the ethyl acetate yield of the strain can reach 17.31 g/L, and at the same time, the strain has good ester extraction and flavor enhancement effect in sorghum saccharification solution. The strain of the invention can be applied to the brewing industry of Chinese liquor, yellow rice wine, soy sauce and the like which havedemand for ethyl acetate.

The invention relates to a production technology of corn lactic acid fermentation drink; and the production technology is characterized by comprising the following steps of: soaking, pasting, pulping, liquefying, saccharifying, fermenting, blending, homogenizing, canning, sterilizing and the like. The production technology takes dry corns as a raw material, thus solving the problems that the fresh and tender corns are seasonal in selection time, so that the production is limited, and the like; and the advanced processing technologies such as enzymolysis, fermentation and the like are adopted, so that the nutritional ingredients which are beneficial to the human health in the corns are reserved, the consumer can conveniently drink the drink which is better in mouthfeel and easier to absorb, and the nutritive value and the palatability of the raw material corns are improved. The production technology is scientific and reasonable, high in production efficiency and good in quality.