66 results about "Flavored wine" patented technology

The invention relates to a processing method of rose aromatized wine, which comprises the following steps: (1) grading Merlot grape fruit, sufficiently washing with water, crushing, squeezing, and adding sodium metabisulfite to obtain a grape mash; (2) adding Kushui roses, of which calyces are removed, into the grape mash, mixing, removing stems, and crushing to obtain a grape liquid; (3) adding activated pectinase into the grape liquid for impregnation for 36-48 hours, adding activated yeast, and fermenting at 22-27 DEG C by a conventional process; when the primary fermentation finishes after 10-12 days, separating new artesian wine, storing the wine in a closed fermentation tank, and carrying out secondary fermentation under the condition of not removing skin residues; when the secondary fermentation finishes after 60-90 days, removing wine legs, fully storing the wine in a tank for 2-3 months, adding chitosan and bentonite, and clarifying for 2.5 hours, thereby obtaining the clarified wine; and (4) filtering the clarified wine, adding sodium metabisulfite, sterilizing by a conventional process, and bottling. The invention has the advantages of simple production technique, low cost and low pollution.

The invention provides osmanthus-flavored wine and a preparing method thereof. The osmanthus-flavored wine comprises, by weight, 10-30 parts of fresh osmanthus, 5-10 parts of eaglewood branch, 5-10 parts of acacia, 10-20 parts of jasmine, 5-10 parts of fructus lycii, 1-5 parts of rehmannia, 5-10 parts of semen cassiae, 1-5 parts of honeysuckle, 1-5 parts of poria, 5-15 parts of aloe, 10-20 parts of angelica sinensis and 5-10 parts of rock sugar. The osmanthus-flavored wine is high in nutritional value, has the effects of clearing away heat and toxic materials, clearing the liver and improving vision, maintaining beauty and keeping young, nourishing the liver and the kidney, promoting sleep and the like and is good in taste and suitable for the vast of people. The preparing method of the osmanthus-flavored wine is simple, easy to master and capable of improving the working efficiency.

The invention discloses a method for producing an osmanthus-flavored wine. The method comprises five steps: preparing tangerine fragrance mud; honeying osmanthus pulp; conditioning an osmanthus-flavored primary wine; scenting an osmanthus-flavored mother wine; and conditioning the osmanthus-flavored wine. The method has the advantages that the fragrance and juice flavor of osmanthus can be maintained in the pulp by honeying the osmanthus pulp, and can infiltrate the wine by conditioning the osmanthus-flavored primary wine, leaf lard is added to further fuse the juice flavor of the osmanthus and the wine flavor, and the tangerine fragrance mud is used for sealing a jar mouth to add tangerine fragrance into the wine, wherein kaolin mud can make the osmanthus-flavored wine achieve a special fermentation effect; and therefore, the wine is a golden yellow transparent liquid and crystal clean, and has pleasant osmanthus fragrance and mellow, lingering and endless taste; and the osmanthus-flavored wine produced by the method fully integrates the fragrance and juice flavor of the osmanthus.

The invention relates to a production method of pit-flavor flavored wine, which comprises the following steps: by using sorghum, rice, glutinous rice, wheat, maize, wheat bran and other grains as the main raw materials, carrying out fermentation, distillation and the like to produce the novel flavored wine, wherein the byproducts in the middle steps are reutilized. The novel flavored wine has the advantages of repressed peculiar smell, enhanced pit flavor, high stability and lower cost, and is convenient and quick to produce.

The invention discloses a health-maintenance pickled pleurotus eryngii with kernels, which is prepared by the following raw materials in parts by weight: 300-350 parts of fresh pleurotus eryngii, 1-2 parts of monosodium glutamate, 20-22 parts of red chilli oil, 8-10 parts of peanut kernels, 8-10 parts of apricot kernels, 25-30 parts of salt, 5-7 parts of white sugar, 30-35 parts of red chilli paste, 0.4-0.6 part of pepper, 1-1.2 parts of dry red chilli shreds, 0.5-0.7 part of shredded scallions, 3-5 parts of osmanthus-flavored wine and 1-2 parts of health-maintenance extract. The pickled pleurotus eryngii is spicy, fresh and palatable and meanwhile has a health-maintenance dietetic therapy function without toxic and side effects due to the reasonable compatibility of the health-maintenance extract; and added with kernels, the pleurotus eryngii is savory in mouthfeel and meanwhile is rich in nutrition.

The invention belongs to the field of brewing industry, and particularly relates to fragrant and sweet osmanthus-flavored wine and a brewing method thereof. The preparation method comprises the steps that natural osmanthus and raisin tree seeds serve as the main raw material, baijiu produced through a solid state method serves as basic liquor, the method of combing baking through an oven with steeping and consolute is adopted, and the fragrant and sweet osmanthus-flavored wine is brewed. The method is simple and practical, the taste is mellow, the wine is sweet and mellow after being fed into the mouth, the fruit flavor is rich, the aftertaste is long, fragrance particular to the osmanthus and the natural fresh and sweet property of the raisin tree seeds are achieved, the nutrient substance is rich, and the health-care effects of strengthening the spleen and stomach, aiding digestion, activating the blood, tonifying Qi, strengthening muscles and bones, promoting blood circulation, warming the waist and knees and removing the extravasated blood are achieved.

The invention discloses a preparation method of waxberry-flavored wine, belonging to the technical field of processing of foods and beverages. The preparation method comprises the following steps: soaking fresh waxberries into a rice-prepared wine liquid with the alcoholic strength higher than 45 degrees, so as to produce a specific waxberry-flavored soaking wine raw liquid and soaking wine residues; distilling the soaking wine residues so as to obtain distilled wine with the alcoholic strength higher than 60 degrees, blending the distilled wine with the soaking wine raw liquid in a certain proportion, so as to obtain the waxberry-flavored wine with relatively natural waxberry flavor. The waxberry-flavored wine is mellow in taste, stable in quality, transparent in color, and phenomena of sediment, turbidity and the like are avoided. Meanwhile, the alcohol in the soaking wine residues is adequately utilized, so that the wasting is avoided, and the economic benefit is increased.

The invention discloses cinnamon chicken flavor seasoning powder prepared from the following raw materials in parts by weight: 30-40 parts of chicken breast, 6-8 parts of osmanthus, 10-15 parts of wax gourds, 4-5 parts of corn starch, 1-2 parts of purple cabbage, 2-3 parts of black medlar, 2-3 parts of figs, 1-2 parts of lily, 3-4 parts of pulp of dogwood fruits, 1-2 parts of wampee kernels, 1-2 parts of mulberry twig, 2-3 parts of spikenard, 3-4 parts of fungus powder, 5-6 parts of coix seed oil, 3-4 parts of table salt, 1-2 parts of chicken essence and 8-10 parts of osmanthus-flavored wine. The seasoning powder which is rich in nutrition and has the flavor of the osmanthus-flavored wine is prepared by taking the chicken breast, the osmanthus and the wax gourds as main raw materials and various ingredients as auxiliary materials; the seasoning powder is fine and smooth in texture and uniform in color and luster; due to the addition of various traditional Chinese medicine components, the cinnamon chicken flavor seasoning powder has the effects of preventing phlegm from forming and stopping coughing, regulating blood sugar level, refreshing the mind and invigorating the stomach, tonifying the liver and kidneys as well as preventing and resisting cancers.

The invention discloses an osmanthus-flavored wine which is prepared by the following steps: mixing scented osmanthus, ginseng flowers and rock candy, fermenting, adding longan pulp, red jujubes and kaoliang spirit, and sealing. The osmanthus-flavored wine is prepared with a physical method; no additive is added in a preparation process, so that the osmanthus-flavored wine is safe and sanitary; the osmanthus-flavored wine is simple to prepare and has the effects of strengthening spleen and stomach, helping digestion, activating blood, benefiting vital energy and the like.

The invention discloses strong-flavor dry white aromatized wine and a method for preparing the same. The strong-flavor dry white aromatized wine and the method have the advantages that the strong-flavor dry white aromatized wine is made of dry white wine and flos rosae rugosae, flos rosae rugosae jam is decolorized by the aid of scientifically compounded laccase and diatomaceous earth under the condition of certain pH (potential of hydrogen) values (of 2.5-4.0), and 88-92% of phenols and 93-97% of anthocyanidin in the flos rosae rugosae jam can be removed; low-temperature extraction technologies of high-voltage pulse electric fields, microwave, ultrasonic, biological enzymatic hydrolysis and the like are organically combined with one another, so that functional substances and aroma components in the flos rosae rugosae can be reserved to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, and proliferation of the probiotics and maximum accumulation of functional metabolites can be acquired to the greatest extent in temperature-shift fermentation and fractional inoculation modes; aging can be accelerated by the aid of the high-voltage pulse electric fields, the ultrasonic technologies and peracetic acid jointly, accordingly, quality indexes of the strong-flavor dry white aromatized wine are equivalent to the vinosity of existing fermentation type common dry white wine which is aged for 8-10 years, good aging effects can be realized, the method is short in period and high in efficiency, and the strong-flavor dry white aromatized wine is good in color and taste stability.

The invention discloses a brewing technique of longan flower semi-sweet flavored wine. The longan flower semi-sweet flavored wine comprises the following main raw materials in percentage by weight: 92-98% of fresh grapes and 2-8% of dried longan flowers. The longan flower semi-sweet flavored wine is prepared through the brewing processes of 1, preparing the longan flowers; 2, pulping the fresh grapes; 3, performing prophase alcohol fermentation; 4, performing anaphase alcohol fermentation; 5, performing malic acid-lactic acid fermentation; 6, storing in an oak barrel; 7, mixing and blending; 8, performing stability treatment; 9, filling and storing in bottles. The wine brewed by the process has a unique longan flower flavor, the alcohol content is 15%v/v, and the sugar content is 35g/L. The wine which is rich in beneficial components of longan flowers and longan honey and has a Cantonese custom and a unique flavor has very good development prospects.

The invention discloses rose-flavored wine and a preparation method thereof. The rose-flavored wine is prepared from wine and rose flowers; the rose flower, which is dried by microwave, is puffed and dried, and more importantly, enzyme deactivation and color fixation are achieved, so that the natural color of the rose flower is reserved to the greatest extent; by soaking and rehydrating in a water solution containing sericin peptide, the loss of active substances of the rose flower caused by freezing can be reduced to the greatest extent, the extraction rate of active ingredients of the rose flower can be improved, and meanwhile a solid foundation can be laid for subsequent variable temperature probiotic fermentation; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; the obtained rose-flavored wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented flavored wine which is aged for 8-10 years in quality index; and the rose-flavored wine, compared with the prior art, is good in aging effect, short in cycle and high in efficiency.

The invention belongs to the technical field of wine brewing and particularly relates to a rice-flavored highland barley wine and a preparation method thereof. The technical problem solved by the invention is to provide a preparation method of a rice-flavored highland barley wine. The preparation method of the rice-flavored highland barley wine comprises the following steps: washing highland barley and then cooking the highland barley thoroughly, washing the rice, soaking the rice and then steaming the rice thoroughly, uniformly mixing the highland barley with the rice, then adding rice wine yeast, forming a nest, saccharifying, then adding water, fermenting, distilling and collecting 55-60%vol wine. The preparation method provides a novel production method for preparing highland barley wine; the prepared wine has fragrance of the highland barley and the elegancy of the rice-flavored wine.

The invention discloses a preparation method of fresh and sweet fragrant bamboo flavored wine. The preparation method comprises the following steps: selecting a ventilated and sunny bamboo forest without long-term and obvious accumulated water, selecting bamboos of which the bamboo ages are respectively 1 degree, 2-3 degrees and 4 degrees, the bamboo bodies are straight, the bamboo leaves are flourishing, and the interval is about 20cm, and then respectively processing the bamboos into bamboos of about 1.5 m/section; scraping off bulges at bamboo joints of the obtained bamboos and grease on the surfaces of bamboo peel by using a scraper, then cleaning the grease on the surfaces of the bamboo joints and the bamboo bodies and by using a cleaning ball until dirt and grease on the surfaces ofthe bamboo peel are cleaned up, and cleaning stains at the two ends of the bamboo joints by using tap water until the surfaces of the bamboo veneers are in a smooth state; processing the cleaned livebamboos into long bamboo chips with the width smaller than or equal to 6 cm through a bamboo slicing machine, separating out the peel of the processed long bamboo chips through a peeling machine, andguaranteeing that the thickness of the centers of bamboo peel is smaller than or equal to 2.5 mm; cutting the bamboo peel into bamboo peel with the length of about 15-20 cm through a cutting machine;and weighing the amount of the bamboo peel required by the extraction according to an extraction proportion.

The invention discloses a rice-flavored wine flavor improving and aging promoting method. The method includes steps: sealing to-be-treated rice wine in wine storage vats, adding activated carbon powder, feeding compressed air, cooling wine liquor to 2-4 DEG C, and keeping for 12h or longer; cooling wine liquor to a temperature ranging from -8 DEG C to 1 DEG C, feeding compressed air, and keeping for 24-48h at the temperature; feeding compressed air for 30-45 minutes, and keeping for 2-5 days at a temperature ranging from -8 DEG C to 1 DEG C; filtering the wine liquor through diatomite until the wine liquor is crystal clear; feeding compressed air into the wine liquor for the last time, and after the wine liquor recovers to the normal temperature, hermetically alcoholizing for 5-10 days toobtain aged rice wine. The method has advantages that by intermittent air feeding, oxidation of alcohol and aldehyde in wine is accelerated, and reactions of esterification, condensation, redox and the like are accelerated; in addition, volatile substances such as hydrogen sulfide, mercaptan and dimethylsulfide in wine liquor can be effectively eliminated, and wine aging is promoted.

The invention discloses an osmanthus-flavored wine brewing process. The osmanthus-flavored wine brewing process comprises the following steps that 1, 400-500 parts by weight of sweet osmanthus flowers, 10-20 parts by weight of rose flowers and 5-15 parts by weight of honeysuckle flowers are mixed and then completely washed, and impurities are removed; 2, the mixed flowers obtained in the step 1 are placed in a microwave oven, the microwave oven is not covered, and the mixed flowers are dried at medium baking temperature for 3 min to 5 min till the mixed flowers are dry; 3,after the dried mixed flowers obtained in the step 2 are ground into powder, then rock candy powder is added, and the mixture is contained in a closed container to be fermented for 30 d to 40 d; 4, edible alcohol is added, the mixture is stirred to be uniform, and filtering is carried out to remove impurities; 5, lemon juice obtained after fresh lemon slices are squeezed is added; 6, ultrasonic waves with the frequency being 32 kHz and the temperature being 30 DEG C to 50 DEG C are used for treatment for 20 min; 7, after honey is added, the mixture is contained in a closed container to be soaked for 60 d to 110 d.

The invention provides low-degree rose flavored wine suitable for industrialized production and a production method of the low-degree rose flavored wine. The rose flavored wine contains a rose extract and a roselle extract, the finished wine is rich in nutrient substances, fragrance of roses is stimulated especially by innovative addition of roselle, and the finished wine is thick and fragrant in fragrance, rich in taste and suitable for most people to drink; in addition, the roselle and the roses are fitted perfectly, the wine body is enriched, the nutrient substances in the wine are more sufficient, and the finally obtained rose flavored wine is soft in taste, elegant in fragrance and plump and rich in the wine body.

The invention discloses a nut, chrysanthemum and pear containing fermented drink with a brain strengthening function. The drink is prepared from raw materials in parts by weight as follows: 220-250 parts of chrysanthemums, 50-60 parts of snow pears, 0.01-0.02 parts of amylase, 0.2-0.3 parts of a radish extracting solution, 20-22 parts of osmanthus-flavored wine, 7-8 parts of peanuts, 14-15 parts of walnut kernels, 3-4 parts of chestnut leaves, 1-2 parts of Chinese thorowax roots, 2-3 parts of rhodiola rosea, 3-4 parts of dahurian angelica roots, a proper quantity of lactic acid bacteria, a proper amount of white granulated sugar, a proper amount of milk powder, a proper amount of citric acid and a proper amount of water. The adopted auxiliary materials such as the walnut kernels and the like have the functions of brain boosting, blood nourishment and kidney and spleen tonification; the adopted chestnut leaves and other traditional Chinese medicines have the efficacy of eyesight improvement, brain strengthening and sleep improvement.