184 results about "Fruit wine" patented technology

1. The name of the design product: fruit wine bottle (Bai Nian wine industry Chifeng red). 2. The use of the design product: the design is used for fruit wine container. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

The residue filtering device comprises a temporary storage assembly used for temporary storage, the temporary storage assembly comprises a bottom bin, a filtering assembly is arranged in the bottom bin, the center of an annular plate is fixedly connected with the side surface of a motor, and an output shaft of the motor is fixedly connected with the top end of a rotating column. A circular filter screen is fixedly connected to the side surface of the connecting cylinder, and the lower surface of the positioning cylinder is fixedly connected to the center of the bottom of the inner wall of the bottom bin. According to the residue filtering device, a motor is started to enable a circular filter screen to rotate along with the motor, then fruit wine needing to be filtered is added into a connecting pipe right above a transfer bin, and then high-pressure clear water is connected into the other connecting pipe, so that the device can actively clean the filter screen through the high-pressure clear water; the influence of easily generated bacteria on the fruit wine quality is avoided, and the beneficial effects of improving the fruit wine filtering quality and keeping the overall sanitation degree of the device are achieved.

The utility model discloses a fruit wine distillation device. The fruit wine distillation device comprises a material steamer and a cooling tank, the material steamer comprises a lower-layer steamer, an upper-layer steamer and a steam guide pipe, the lower-layer steamer is of a jacket structure composed of an inner-layer steamer body and an outer-layer steamer body, and a material bearing silk screen is arranged at a top steamer opening of the inner-layer steamer body; the cooling tank comprises a heat exchange tank body and a cooling inner container, and the cooling inner container is communicated with the upper-layer steamer through a connecting pipe. The material steamer heats fruit materials, meanwhile, heat exchange and cooling are achieved through a double-layer structure of the cooling tank, the material steamer comprises an upper steamer body and a lower steamer body, the lower steamer body is of a jacket structure with an inner layer and an outer layer, rapid distillation is achieved, then the production efficiency of the fruit wine is improved, the temperature controllability is improved, alcohol extraction is more sufficient through uniform heating, and the fruit wine quality is improved. According to the method, the wine yield is improved, damage to aroma substances is avoided, the flavor of the fruit wine is guaranteed, and due to the stability of the temperature and the distillation process, the product quality is more stable.

The invention discloses coffee and dendrobium wine and a preparation method thereof, and belongs to the technical field of wine beverage preparation, the coffee and dendrobium wine comprises the following raw materials by weight: 35-45% of rice; 8%-25% of coix seeds; 5%-10% of dendrobium nobile; 35%-45% of coffee cherries; 2%-5% of distiller's yeast; 1%-3% of fruit koji; the dendrobium is one or more of dendrobium officinale, dendrobium devonianum and dendrobium nobile; the coffee cherries are Yunnan small-grain coffee. The coffee dendrobium wine prepared by the invention has the characteristics of mellow taste, unique fragrance, rich nutrition and the like, meets the increasingly diversified requirements of consumers on special wine products and the requirements on health preservation, can furthest reserve the effective components of dendrobium and coffee cherries, has excellent taste coordination, and is suitable for popularization and application. The coffee pulp wasted during coffee processing is turned into wealth, and the method is suitable for industrial production.

The invention discloses a roxburgh rose and sugarcane composite fruit wine fermentation method which comprises the following steps: mixing roxburgh rose normal juice and sugarcane normal juice according to a volume ratio of 1: 3-3: 1 to obtain mixed fruit juice, adjusting the pH value of the mixed fruit juice to 4.5-5.0 and the initial sugar degree to 22-26 degrees BX, inoculating activated yeast according to 0.3-0.5% of the mass of the mixed fruit juice, and fermenting at 22-26 DEG C for 8-10 days.

The application discloses a fermented fruit juice with the effect of reducing high uric acid and a preparation method thereof, and comprises the following steps: step one, obtaining fruit wine after fruit juice fermentation, and obtaining de-alcohol fruit juice by removing alcohol from the fruit wine; step two, inoculating lactic acid bacteria into the de-alcohol fruit juice to perform lactic acid fermentation, and obtaining the fermented fruit juice; the lactic acid bacteria comprises lactobacillus helveticus CICC6064 and / or lactobacillus paracasei CICC20292. The fruit juice prepared by the fermentation process disclosed in the application not only retains the metabolic products of the yeast fermentation except for alcohol, but also increases the biomass and improves the content of apple polyphenol monomers through lactic acid bacteria fermentation, so that the fermented apple juice has the effects of rich taste and nutrition and reducing high uric acid, and has the innovation in the field of functional development of ordinary fruit juice.

The invention belongs to the technical field of food processing, and particularly relates to a brewing method of high-calcium, high-absorption and high-resveratrol-content cerasus humilis fruit wine. According to the method, mixed treatment of ultrasonic impregnation and enzymolysis impregnation is adopted as a pretreatment mode of the fruit wine, and the fermentation process of the fruit wine is precisely regulated and controlled. Compared with the fruit wine prepared by the traditional method, the product prepared by the brewing method provided by the invention has the advantages that the calcium ion concentration and the resveratrol concentration are greatly improved; meanwhile, the organic acid content of the product is obviously higher than that of the cerasus humilis fruit wine obtained by the traditional method; the increase of the content of the organic acid further promotes the generation of a calcium chelate product in the fruit wine, so that calcium ions in the cerasus humilis fruit wine prepared by the product are more easily absorbed by a human body, and the nutrition utilization value of the product is greatly improved.

1. Name of the product in this design: Packaging Box (Fruit Wine). 2. Purpose of this design: For packaging products. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses a Pichia kluyveri strain and an application of the Pichia kluyveri strain in navel orange wine brewing. The pichia kluyveri is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation name is UT002, and the preservation number is CGMCC No.39116. In the navel orange wine brewing process, the UT002 shows excellent methanol reducing capacity, the methanol content is lower than that of commercially available commercial yeast, the safety is high, meanwhile, the fruit wine aroma can be improved, the navel orange variety aroma is highlighted, the complexity and typicality of the navel orange wine aroma are increased, and a more balanced and rich aroma profile is formed, so that the highest acceptability is obtained in the sense organ, and the navel orange wine has good market prospects. The navel orange wine has commercial application potential, and industrial development of navel orange wine in the whole production area is promoted.

A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation in an anaerobic fermenter by adding yeast and optionally sugars to produce ethanol; carrying out an aerobic acetic acid fermentation in an aerobic fermenter by adding acetic acid bacteria to produce acetic acid, shearing the acetic acid pomace to produce a raw puree; and further processing the raw puree into a puree or powder. The process can be used to produce a product that qualifies for Kosher certification. The nutrient-rich product can be used as an ingredient in foods as a flavour, texture and color enhancer, to mask bitter flavours or off-notes, as a preservative, to fortify processed foods.

The invention relates to the technical field of fermentation engineering and wine brewing, and discloses a low-alcohol fruit wine brewing process based on compound microorganism synergistic fermentation, which comprises the following steps: inoculating Meijie yeast into clarified fruit juice, adding L-leucine, culturing under controlled temperature, and removing free iron ions by biological chelation until the liquid level becomes red; then inoculating saccharomyces cerevisiae, starting a trace oxygen introduction and ORP (oxidation-reduction potential) system after main fermentation is started, and controlling potential to carry out metabolism redirected fermentation in a micro-aerobic interval until residual sugar reaches the standard; after the fermentation is finished, adding an alkaline regulator to increase the pH value, inducing the haematochrome-iron compound to flocculate and settle, separating to remove the precipitate, and adding an acidic regulator to adjust the pH value to obtain the low-alcohol fruit wine. According to the method disclosed by the invention, a brewer's yeast respiratory chain is blocked and oxidative stress is applied by utilizing a metabolic redirection strategy under precursor-induced biological iron removal and micro-aerobic environment, so that a carbon flux is promoted to flow to a glycerol synthesis path, the ethanol yield is reduced, and the glycerol content is greatly increased.

The application provides a preparation method of a semi-solid pure loquat whole fruit wine, comprising separation of loquat pulp and loquat kernel, loquat pulp beating, loquat kernel processing, mixing, fermentation and distillation. The application makes full use of rich carbon sources such as starch in loquat kernel and the amygdalin component with the effect of relieving cough, utilizes the aroma and nutrition of loquat fresh fruit, and absorbs the medicinal active components of loquat whole fruit. The semi-solid fermentation mode is adopted to produce the loquat whole fruit wine containing the antioxidant and cough-relieving medicinal active components, realizes efficient and high-value utilization of loquat resources, and the produced loquat whole fruit wine has a high yield and a unique loquat fragrance.

1. The name of the design product: fruit wine box (Bai Nian wine industry Chifeng red). 2. The use of the design product: the design is used for the packaging of wine bottles. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

The embodiment of the utility model provides a fruit wine fining device, and relates to the technical field of fruit wine brewing. The fruit wine gluing device comprises a colloid stirring tank, a mixing pipe, a mixing pump, a wine body tank and a first connecting pipe, the mixing pipe comprises a first pipe body, a second pipe body and a third pipe body which are communicated with one another, and the first pipe body is communicated with the colloid stirring tank; the mixing pump is provided with a first liquid inlet and a first liquid outlet, and the first liquid inlet is communicated with the second pipe body; the wine tank is provided with a second liquid inlet and a second liquid outlet, and the second liquid outlet is communicated with the third pipe body; the first connecting pipe is communicated with the first liquid outlet and the second liquid inlet at the same time. The fruit wine fining device is simple in structure and low in cost, an existing tank body structure does not need to be modified, other hardware facilities do not need to be customized, and the fining efficiency and quality can be improved.

The invention discloses a treatment method for reducing the acetic acid content of mulberry wine, and belongs to the technical field of fruit wine brewing. The method aims at solving the problem that the content of acetic acid is too high due to the fact that the mulberry wine is easily polluted by aerobic infectious microbes such as acetic bacteria and improper fermentation control in the traditional brewing process. According to the technical scheme, the method is characterized in that mulberry fruits are crushed within 6 h after being picked, saccharomyces cerevisiae is immediately inoculated, potassium metabisulfite is added after juice is obtained through squeezing, then alcoholic fermentation is conducted at the temperature of 15-18 DEG C, the oxidation-reduction potential of fermentation liquor is continuously monitored in real time through an on-line oxidation-reduction potential sensor during alcoholic fermentation, and the content of the fermentation liquor is detected. And when the monitoring value is higher than a set control upper limit threshold value, filling nitrogen or argon into the fermentation liquid, stopping filling until the oxidation-reduction potential value is reduced and is continuously stabilized below the control upper limit threshold value for at least 30 minutes, and after fermentation is completed, carrying out tank inversion and standing treatment to obtain clarified wine liquid. The method is mainly used for producing the mulberry wine with low acetic acid content and pure flavor.

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.

The invention belongs to the field of wine brewing, and relates to a rosa sterilis and crystal grape mixed fruit wine rich in fatty acid ethyl ester and a preparation method of the rosa sterilis and crystal grape mixed fruit wine. According to the preparation method, the rosa sterilis and crystal grape mixed fruit juice is taken as a main raw material, fermentation is carried out by virtue of Saccharomyces cerevisiae XJ-YSSCE010-1, flavor substances such as ethanol and fatty acid ethyl ester are generated, and the rosa sterilis and crystal grape mixed fruit wine rich in fatty acid ethyl ester is prepared. The saccharomyces cerevisiae XJ-YSSCE010-1 is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms, and the preservation number of the saccharomyces cerevisiae XJ-YSSCE010-1 is CGMCC (China General Microbiological Culture Collection Center) No. 31174. The preparation method disclosed by the invention is beneficial to increasing the content of flavor substances such as fatty acid ethyl ester in the rosa sterilis and crystal grape mixed fruit wine.

The utility model relates to the technical field of separation devices, in particular to disintegrating slag separation equipment for fruit wine processing, which comprises a containing cylinder, a sealing cover, a feeding pipe, a drainage pipe, a limiting ring, a guide ring, a filter cylinder and gauze, the fruit wine can fall onto the guide ring after being discharged through the drainage pipe, the guide ring guides the fruit wine and finally enters the filter cartridge, the filter cartridge and gauze filter residues, the fruit wine enters the containing cartridge, and when the filter cartridge needs to be cleaned, the sealing cover is opened, the guide ring is pulled upwards till the filter cartridge is completely located above the limiting ring, and then the fruit wine can be cleaned. A user can conveniently and intensively clean the disintegrating slag in the filter cartridge, and the problems that the disintegrating slag is inconvenient to clean, peculiar smell is easily generated due to long-time deposition and fermentation, and the production efficiency and the quality of the fruit wine are influenced are solved.

The invention belongs to a composite raw material fermented food preparation and processing technology, and particularly relates to juicy peach composite fruit wine and a preparation method thereof. Comprising the following steps: step 1, pretreating juicy peaches and compound ingredients; 2, the juicy peaches and the compound ingredients in the step 1 are smashed and pulped respectively; 3, the pH values and the sugar degrees of the juicy peach pulp and the composite ingredient pulp obtained in the step 2 are measured, the composite ingredient pulp obtained in the step 2 is added into the juicy peach pulp, and composite pulp is obtained through blending; step 4, adding pectinase into the compound fruit pulp obtained in the step 3; step 5, carrying out sterilization and enzyme deactivation treatment on the composite fruit pulp after enzymolysis; step 6, inoculating the compound fruit pulp subjected to sterilization and enzyme deactivation treatment twice; and step 7, pre-fermenting the compound fruit pulp inoculated in the step 6, carrying out secondary feeding after the pre-fermentation is completed, carrying out main fermentation after the feeding is completed, finally removing filter residues, separating out a fermented stock solution of the juicy peach compound fruit wine, and then filtering and sterilizing the stock solution to obtain a finished product.

The present application provides a kind of whole fruit fruit wine, it is by fruit, 50 degrees of liquor base liquor, yellow sugar, honey proportion mixed soak and is made into.The fruit is unique plant in Wudang Mountain of Hubei, has the effect of generating fluid to quench thirst, clearing spirit and reducing qi, is respected as holy fruit in ancient times, Ming Dynasty emperor Zhu Di also lists fruit as tribute to the court.Fresh fruit contains rich phosphorus, iron, calcium, vitamin C, carotene and other nutrients and seventeen kinds of amino acids necessary for human body, has the effect of helping digestion, resolving phlegm, tonifying kidney, refreshing brain, invigorating blood, strengthening body, tranquilizing pain, reducing pressure and reducing lipid, also has the health care effect of anti-inflammatory analgesic, eliminating fatigue, detoxification, enhancing immunity, etc.The present application not only improves the utilization value of fruit, but also greatly improves the nutritional and health care function of fruit wine, with low cost, improves economic benefit, and creates good social benefit.

The application discloses a low-methanol fermentation fruit wine brewing method suitable for high-pectin fruits and belongs to the technical field of fruit wine brewing. The method comprises the following steps: step 1, raw material pretreatment; step 2, addition of brewing accessories; step 3, component adjustment; step 4, stage-by-stage fermentation and pith residue separation: including a pre-fermentation stage and a main fermentation stage; and step 5, pectin removal, clarification and filtration and bottling. The technical scheme of the application significantly improves the fermentation efficiency, and after 3 months of storage, the sensory score is higher, the taste is better, and the aroma quality is better.

The invention discloses fruit cleaning equipment for fruit wine production, and relates to the field of fruit wine fruit cleaning equipment.The fruit cleaning equipment comprises a main body, arc-shaped blocks are arranged at the two ends in the main body, arc-shaped sliding grooves are formed in the outer sides of the arc-shaped blocks, and a first groove is formed in the position, located at one end of each arc-shaped sliding groove, in the main body; according to the device disclosed by the invention, the sliding plates freely move front and back and up and down, so that the positions of the aeration devices in the sliding plates can be better changed; when the aeration device moves back and forth and up and down, the conveying belt at the top can be pushed to move in a concave-convex fluctuating mode to make contact with the surfaces of fruits, the aeration device is matched to move back and forth and up and down, the fruits in the main body can make effective contact, the phenomenon that the cleaning rule is too rigid is prevented, and the cleaning efficiency is improved. And therefore, the fruit can stay at one position all the time, and the cleaning efficiency of the fruit can be improved.

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 present application relates to fruit wine brewing technical field, especially to a kind of efficient solid-liquid separation brewing equipment of hawthorn fruit wine.The technical scheme comprising: the tank body of erection on support, stirring mechanism is equipped in tank body, it includes transmission shaft, threaded guide rod and the stirring page of being sleeved on it, both are through helical transmission cooperation.Locking switching mechanism connected with transmission shaft locks transmission shaft circumferential rotation in first working condition to make stirring page helical downward stirring, the second working condition is locked stirring page circumferential rotation to drive transmission shaft rotation.Tank body bottom is equipped with slag discharge driving mechanism, with threaded guide rod bottom end transmission connection, when transmission shaft rotates, drive slag discharge component action.The present application is combined by negative pressure fermentation and pneumatic switching, utilizes stirring page helical downward to realize three-dimensional depth stirring, strengthens solid-liquid mass transfer;After switching, planet variable speed mechanism is driven to increase the torque of auger and discharge slag, effectively prevent fiber fruit residue blockage.

The invention relates to the technical field of fruit wine fermentation, and discloses a Sanhua plum fruit wine polyphenol substance fermentation extraction process, which adopts an electron acceptor mediated yeast metabolism reprogramming technology, and realizes in-situ conversion and enrichment of polyphenol by controlling the oxidation-reduction potential (ORP) of a fermentation system. According to the method disclosed by the invention, the extraction of polyphenol is successfully upgraded from a simple physical and chemical process to a controllable and efficient biological manufacturing process. The method is not only an'extraction 'process, but also a'conversion' and'strengthening 'process. By precisely regulating and controlling the vital activities of microorganisms, more polyphenols are obtained, and ultimate products which are better in quality, higher in activity, more stable and easier to absorb by human bodies are obtained. Meanwhile, the process has the characteristics of greenness, accuracy and recycling, conforms to the high-efficiency, energy-saving and sustainable development direction of the modern food industry, and has extremely high market application value and industrialization prospect.

The utility model discloses a papaya cleaning device for papaya fruit wine production, which belongs to the technical field of fruit and vegetable cleaning and comprises a cleaning box body, a feeding plate is arranged on the left side of the cleaning box body, and a climbing discharging section which is obliquely arranged upwards is arranged on the right side of the cleaning box body; an aeration device is laid at the inner bottom of the cleaning box body, a transportation device is arranged above the aeration device, the transportation device is arranged on a transportation device mounting frame, a plurality of hinge seats are arranged at the upper end of the transportation device mounting frame, the hinge seats are hinged to the telescopic ends of air cylinders, and the fixed ends of the air cylinders are arranged on the upper end face of the cleaning box body; a spraying pipe mounting frame is arranged above the cleaning box body, a spraying pipe is arranged on the spraying pipe mounting frame, and a spraying head is arranged at the lower end of the spraying pipe. According to the papaya cleaning device, impact force on papayas is soft in the cleaning process, mechanical damage to the papayas is avoided, impurities on the surfaces of the papayas can be effectively removed, the cleaning effect is good, and the papaya cleaning device is easy to install and operate, convenient to maintain and low in energy consumption.

The invention discloses hansenula polymorpha strain hanseniaspora sp. MF1 and application of the hanseniaspora polymorpha strain hanseniaspora sp. MF1 in fermentation of mulberry wine, and belongs to the technical field of food biology. According to the invention, a strain of hanseniaspora uvarum sp.MF1 is screened from mulberry fermentation liquor, and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the hanseniaspora uvarum sp.MF1 is CCTCC NO: M 20232181. According to the compound fermentation method, after main fermentation of saccharomyces cerevisiae is completed, the MF1 strain is sequentially inoculated for secondary fermentation, so that aroma components of the mulberry fruit wine can be remarkably optimized, the proportion of alcohols and esters is generally increased, and the flavor of the mulberry fruit wine is improved; damascenone, 4-terpene alcohol, 2-undecylenal and other high-value characteristic aroma substances are more specifically increased, and the content of n-valeric acid, isovaleric acid and other bad flavor acids is reduced, so that the mulberry wine presents unique and harmonious composite flower and fruit aroma.

1. The name of the design product: packaging box (blue forget blueberry wine gift box). 2. The use of the design product: the design product is used for product packaging. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

The invention discloses a preparation method of ultralow-temperature high-quality apple ice wine, and belongs to the technical field of fruit wine preparation. The method comprises the following steps: picking naturally frozen and thawed ice apples on a fruit tree as a raw material, crushing the raw material, and sequentially carrying out pectinase treatment, squeezing and pectinase clarification at 0-4 DEG C; inoculating saccharomyces cerevisiae, and performing temperature-controlled fermentation under the ultralow temperature condition of 0-4 DEG C; and after fermentation is finished, fining clarification, membrane filtration, filling and storage are performed to obtain a finished product. Through the synergistic effect of natural freeze-thaw raw materials and ultralow-temperature fermentation, natural sugar and organic acid of apples are reserved to the maximum extent, excellent sour and sweet balance is achieved, the fragrance intensity of honey and flower fragrance is remarkably improved, the wine body is endowed with pure and fresh taste, and the wine is suitable for being drunk by people. The technical problems of high sugar consumption, flavor loss and insufficient characteristic aroma in the existing normal-temperature and low-temperature fermentation methods are solved.

1. The name of the design product: small night light (Miao embroidery fruit wine). 2. The use of the design product: used as a small night light. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.