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925 results about "Grape juices" patented technology
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Pressure lowering and lipid lowering sweet corn soup and preparation method thereof
InactiveCN104799176AEasy to storeEasy to eatNatural extract food ingredientsFood ingredient functionsGinkgo bilobaLipid lowering
The invention discloses pressure lowering and lipid lowering sweet corn soup and a preparation method thereof. The pressure lowering and lipid lowering sweet corn soup consists of the following raw materials in parts by weight: 40-50 parts of corn, 10-15 parts of oat, 5-10 parts of leek, 5-10 parts of pawpaw, 5-8 parts of cucumber, 4-6 parts of celery, 5-8 parts of chicken meal, 3-5 parts of coix seed, 3-4 parts of tangerine peel, 2-4 parts of mulberry leaf, 1-3 parts of cochinchinese asparagus root, 2-3 parts of ginkgo leaf, 1-3 parts of gynostemma pentaphyllum, 2-4 parts of medlar, 1-3 parts of egg, 2-3 parts of lactic acid bacteria tablet, 5-6 parts of grape juice and 5-7 parts of nutritional additive. The pressure lowering and lipid lowering sweet corn soup prepared by the invention is convenient to store, carry and eat, can be eaten after a can is opened, contains various nutrient substances, is rich in nutrition, has good mouthfeel, can also lower the lipid and can be eaten by various kinds of people; the formula contains natural plant compositions such as the tangerine peel, the mulberry leaf, the cochinchinese asparagus root and ginkgo leaf; the sweet corn soup has the effects of lowering lipid, lowering pressure, tonifying lung, strengthening spleen, protecting liver and nourishing kidney, can be eaten for a long time, can nourish the five internal organs, improves the immunity and has a health care effect of strengthening the body.
Owner:HEFEI YUEJIE ECOLOGICAL AGRI TECH
Production method of aged dry red wine
The invention discloses a production method of aged dry red wine. The method is characterized by comprising the following steps of: removing the stem of grape and crushing; steeping at low temperature for 4-12 hours; after the steeping, separating part of the grape juice, and adding yeast into the pulp to perform temperature-controlled alcohol fermentation; meanwhile, centrifuging the separated grape juice for producing pink wine; after the alcohol fermentation, performing temperature-controlled micro-oxygenation on the separated raw wine; and then performing the processes of malolactic fermentation, clarification, freezing, filtering and the like to obtain the aged dry red wine. Through the invention, the chroma, tannin and total phenol of the produced aged dry red wine are obviously improved in comparison with the common aged dry red wine; moreover, the aged dry red wine produced by the method disclosed by the invention has stable color, full body, mellow and coordinative mouthfeel and strong structure sense; the aging potential is obviously enhanced; and the production method is simple and easy to control and suitable for industrial production.
Owner:YANTAI CHANGYU GRP CO LTD
Fermented grains-fruit juice wine and its brewing process
InactiveCN1363652AConsistent qualityConsistent tasteAlcoholic beverage preparationFruit wineFruit juice
A fermented wine is prepared from grains and fruit juice (grape juice) through proportioning, mixing, fermenting and distillation. Its advantages include both grain wine smell and fruit wine smell ,unique taste and rich nutrients.
Owner:马兴宝
Blueberry ice wine and manufacturing method thereof
ActiveCN101845373AResolve high aciditySolve the chromaticity differenceWine preparationTemperature controlFragaria
The invention relates to blueberry ice wine and a manufacturing method thereof. The blueberry ice wine is obtained through fermentation brewing by mixed fermentation liquid formed by 62 percent of blueberry juice, 15 percent of bramble juice, 5 percent of strawberry juice, 8 percent of Shuanghongshan grape juice and 10 percent of Vidal grape juice in percent by weight. The invention adopts the blueberry, the bramble, the strawberry and the grape with rich functional ingredients as major raw materials to be fermented after being mixed, and uses the technology such as advanced low-temperature and temperature-control fermentation, pulsed light sterilization and the like to solve the technical problems of high acidity, low color intensity, poor mouth feeling and serious nutrient ingredient loss in the blueberry ice wine brewing process. The products are limpid and transparent, the fruit fragrance is dense, rich and mellow, and the wine is sweet, smooth and tasty, and has the unique features of the blueberry ice wine. In addition, the invention also has the advantages of sanitary, safe and simple operation process, low energy consumption and no pollution.
Owner:宿迁医美科技有限公司
Brewing method for ice grape wine
ActiveCN101144054AQuality assuranceGuaranteed continuityMicroorganism based processesWine preparationGrape wineFood flavor
The present invention discloses a brewing method of ice grape wine, and the method comprises the process steps of grape harvesting, pressing, ice grape juice storage, fermenting, ice grape wine storage, stabilization, refrigeration, degerming, filtering, and pouring, etc. The ice grape wine can be produced manually, the juice rate is high, the flavor quality is stable, the ice grape wine can not be fermented when being stored, and the quantity of the sulfur dioxide is lower.
Owner:YANTAI CHANGYU PIONEER WINE CO LTD
Method for producing fruit juice of germinant unpolished rice and ganoderma lucidum, and production
InactiveCN1759760ASimple processing methodHigh degree of industrializationFood preparationPlant ingredientsFruit juiceAdditive ingredient
A nutritive health-care fruit juice is prepared through choosing Korean ganoderma as bacterial strain, preparing culture medium from germinated long-grained non-glutinous rice mild, malt juice and germinated soybean juice for deep ferment, slant culture, stage-one shaker culture, stage-two seeding tank culture, deep fermenting, mixing the fermented liquid with grape jice, apple juice and orange juice, homogenizing, degassing, sterilizing and cooling. Its advantage is rich bioactive substances (ganoderma polyose, gamma-aminobutanoic acid, etc).
Owner:SUZHOU JINJI FOODS
Grape juicing device for fruit
Owner:曾祥胜
Jujube cocktail
InactiveCN102051304ARetain nutrientsRetains the rich nutrients in jujubeMicroorganism based processesAlcoholic beverage preparationAdditive ingredientPeppermints
The invention discloses a jujube cocktail and a production method thereof, and belongs to the technical field of brewing. The jujube cocktail contains jujube wine as base wine and also contains the following ingredients: jujube juice, lemon juice, orange juice, peppermint juice, grape juice and hawthorn juice. The invention achieves the industrial production of the jujube cocktail, prolongs the shelf life of the jujube cocktail, provides convenience for drinking the jujube cocktail, facilitates the mass consumption and improves the market prospect. The jujube cocktail product is nutritious, clear and crystal, fragrant and mellow, unique in taste, and elegant and pleasant, has typical jujube wine fragrance and fruit fragrance, and is suitable for the consumer groups of all ages. The production method adopts the clarification treatment, so as to solve the problems of sediments and cloudiness during the storage process and prolong the shelf life. The invention fundamentally solves the technical problem that the cocktail needs to be mixed just before drinking and breaks through the traditional concept of drinking the cocktail in a bar or a similar place.
Owner:山西悦卜林创业投资有限公司
Sweet white grape wine brewed with guirenxiang grape and its brewing process
The sweet white grape wine brewed with Guirenxiang grape has the physical and chemical indexes of: alcohol content 16 + / - 1.0 vol%, total sugar 170-190g / L, total acidity 7.0-9.0g / L, free SO2 30-50 mg / L, total SO2 less than 200 mg / L and volatile acid less than 1.5 g / L. It is brewed with Guirenxiang grape juice as material, and through squeezing, clarifying, freezing, concentrating, fermenting, blending, ageing, sterilizing, filtering and packing. The sweet white grape is sweet and sour, spicy, and with rich nutrients and health functions.
Owner:SINO FRENCH JOINT VENTURE DYNASTY WINERY
Soybean sauce mutton shashlik and preparation method thereof
The invention provides soybean sauce mutton shashlik and a preparation method thereof. The mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 260-280 parts of mutton, 1-1.5 parts of liquorice, 2-2.2 parts of platycladi seed, 1.2-1.4 parts of semen plantaginis, 2.2-2.4 parts of white poria, 2.5-2.7 parts of thunbergia fragrans root, 3-3.3 parts of carrot leaf, 1.5-1.8 parts of morusaustralis poir, 8-10 parts of cashew nut, 10-11 parts of panicum miliaceum, 3-4 parts of cheese powder, 4-5 parts of water-soaked bamboo slice, 1-2 parts of grape seed powder, 4-5 parts of hawthorn kernel powder, 22-24 parts of soybean sauce, 50-55 parts of rock candy, 10-11 parts of grape juice, and 3-4 parts of nutrition additive. The mutton flavor is rich because beneficial components in traditional Chinese medicines can be sufficiently absorbed by the mutton through cooking, the mutton shashlik tastes sweet and refresh due to the syrup cooked by the rock candy and the grape juice, and the prepared mutton shashlik is bright in color, unique in flavor and nice in smelling, and can meet the requirement of consumers to color, flavor and taste. Furthermore, the soybean sauce mutton shashlik has the effects of invigorating spleen and replenishing qi, clearing heat and removing toxicity, tranquilizing by nourishing the heart, and resisting tumors.
Owner:HUAIYUAN DAYU FOOD TECH
Process for brewing high-degree aromatic grape spirit
InactiveCN101962603AEliminate the effects of tanninsPromote leachingMicroorganism based processesWine preparationAcetic acidDistillation
The invention discloses a process for brewing high-degree aromatic grape spirit, which mainly comprises the steps of: juice and slag separation, skin and slag as well as juice fermentation, distillation, blending and the like. Compared with the prior art, in the process of the invention, grape pips in grapes are firstly removed and grape juice and a certain amount of grape pip-removed grape skin are mixed and fermented, a high-acidity and low-temperature fermentation process is adopted, thus the obtained grape spirit has quality characteristics of the grappa and the flavor of the high-qualitypure-grain white wind; the indexes of the total acid and the total ester are far higher than that of the grappa and slightly lower than that of the white wine, and the total quantity of ethyl acetateand ethyl lactate accounts for above 90 percent of the total ester quantity.
Owner:SHIHEZI UNIVERSITY
Grape-flavored electronic cigarette liquid and a preparation method thereof
InactiveCN104087415AEasy to prepareImprove product qualityEssential-oils/perfumesBiotechnologyLiquid smoke
The invention provides a grape-flavored electronic cigarette liquid and a preparation method thereof. The grape-flavored electronic cigarette liquid disclosed by the invention is obtained by uniformly mixing propylene glycol, glycerol, 1,3-butanediol, xylitol liquid, grape juice concentrate, edible grape essence and the like according to a certain proportion, wherein the grape juice concentrate is obtained by pressing, extracting, carrying out rotary evaporation under reduced pressure and concentrating; the grape-flavored electronic cigarette liquid comprises the following components in parts by weight: 1-80 parts of propylene glycol, 1-60 parts of glycerol, 1-50 parts of 1,3-butanediol, 1-30 parts of xylitol liquid, 5-10 parts of grape juice concentrate and 0.1-2 part of edible grape essence. The electronic cigarette liquid provided by the invention has relatively good grape fragrance and sweet mouthfeel and the smoking demand of consumers on fruit-flavored electronic cigarettes can be met.
Owner:张萍
Brewing method of improving aroma characteristics of prickly pear fruit wine by non-saccharomyces cerevisiae
InactiveCN111154593AGuaranteed AlcoholImprove aroma profileMicroorganism based processesAlcoholic beverage preparationBiotechnologyAroma aroma
The invention discloses a brewing method of improving aroma characteristics of prickly pear fruit wine by non-saccharomyces cerevisiae. The non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed fermentation. The non-saccharomyces cerevisiae is one or more species of Hanseniaspora uvarum strain F119, Wickerhamomyces anomalus strain C11 and Hyphopichia burtonii strain C30,and the non-saccharomyces cerevisiae is a wild non-saccharomyces cerevisiae isolated from Guinong No. 5 prickly pear. According to the present invention, the non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed fermentation, and the saccharomyces cerevisiae consumes sugar to produce alcohol; and the non-saccharomyces cerevisiae has low production of alcohol and high production of aroma substances, and the combination of the two yeasts not only ensures the alcohol content of fruit wine, but also improves the type, content and aroma characteristics of aroma substancesin fruit wine.
Owner:GUIZHOU INST OF TECH
Fragrance-enhancing tobacco essence
ActiveCN102304423AGreat tasteImprove dryness and astringencyTobacco preparationEssential-oils/perfumesBiotechnologyMaillard reaction
The invention discloses a formula of tobacco flavoring essence. According to the formula, the tobacco flavoring essence consists of the following components in percentage by mass: 25 to 50 percent of maillard reactant, 10 to 20 percent of plum extractum, 8 to 15 percent of honey essence, 1 to 6 percent of maple extractum, 8 to 20 percent of liquorice extractum, 1 to 5 percent of red date extractum, 1 to 5 percent of grape juice extract, 1 to 2 percent of Virginia tobacco extractum, 2 to 10 percent of glycerin, 10 to 20 percent of propylene glycol, and 5 to 15 percent of distilled water. By the formula, taste of the tobacco can be improved, natural sweet fragrance of the tobacco can be enhanced, dry, astringent and bitter mouthfeel of customers can be improved and requirements of the customers can be met.
Owner:GUANGZHOU AOJIAN PERFUME
Use of the residues from wine production
InactiveUS20060078568A1Stimulating regulating healing regenerating effectBiocideCosmetic preparationsFlocculationFibroblast
A cosmetic or pharmaceutical preparation comprising a winemaking residue is comprised of from about 1 to about 10% by weight of polyphenols and from about 25 to about 50% by weight of proteins, based on the dry residue weight. The press residues obtained in the flocculation of the fermented grape juice contain synergistic mixtures of polyphenols and proteins from the yeasts and increase the efficacy of the cosmetic or pharmaceutical preparations into which they are added for countering the effects of skin aging and damage to fibroblasts and kerotinocytes caused by UV-A and UV-B radiation.
Owner:PAULY GILLES +1
Pure grape juice beverage and production method thereof
InactiveCN103876226AFactors Inhibiting Quality DeteriorationPrevent precipitationFood sciencePurplish redBottle
The invention discloses a pure grape juice beverage and a production method thereof. The production method is characterized by taking fresh grape as raw material and comprising the following steps: processing the raw material, crushing, carrying out enzymolysis, juicing, heating, roughly filtering, carrying out secondary enzymolysis, finely filtering, mixing, sterilizing, filling and sealing, reversing bottle for sterilizing and cooling, putting on labels and spraying codes, and packing to produce a clear type pure grape juice beverage which is delicious and has the characteristics and taste of the grape. The method is capable of carrying out large-scale industrial production; the produced grape beverage is purplish red in color, clear and transparent, and long in quality guarantee period; the grape beverage is stored, circulated and sold at normal temperatures.
Owner:SICHUAN UNIV
Method for processing organic plant matter into dry powder, oil and juice products
InactiveUS20060277887A1Fruit and vegetables preservationFood preparationHigh concentrationFood additive
Methods are disclosed for processing organic plant matter into dry powder, oil and juice products for use alone or in combination with other constituents as a food additive, nutriment, dietary supplement, nutraceutical, pharmaceutical or a component of a cosmetic product having a high concentration of polyphenolic compounds, including the naturally occurring antioxidant resveratrol. In a particular embodiment, Muscadine grapes and rice hulls are mixed together in a predetermined ratio and subsequently pressed to extract the bulk of the grape juice from the Muscadine grapes, resulting in a residue consisting essentially of Muscadine grape marc and rice hulls. An active enzyme may be introduced into the mixture to soften the grape skins and thereby facilitate break down of the mixture into the residue. The residue is then pressed again, dried at low heat and high air flow, and the grape seeds separated from the remaining residue. The remaining residue is then ground, fragmented or powdered to produce the dry powder product. The separated grape seeds may be further processed to extract grape seed oil and produce a sludge consisting primarily of crushed grape seeds, which can be further processed by powdering to form a grape seed powder having a high concentration of polyphenolic compounds, including resveratrol. The residue is stored at a temperature only slightly above 32° F. (0° C.) and less than about 60° F. (15° C.) to both preserve and promote the continued metabolic synthesis of polyphenolic compounds, including resveratrol.
Owner:NUTRAGON
Brewing process of natural sweet grape wine
InactiveCN103966039ARound tasteFruityMicroorganism based processesWine preparationYeastVitis vinifera
The invention relates to a brewing process of grape wine, in particular to a brewing process of natural sweet grape wine. The brewing process of the natural sweet grape wine is characterized by comprising the following steps: (1) processing a raw material: picking ripe grapes with the sugar content of more than 20%, and cooling and pre-cooling the grapes in a pre-cooling house within two hours after the grapes are picked, as to enable the kernel temperatures of the grapes to reach 5-10 DEG C; (2) removing stems and sorting: removing the stems of the pre-cooled grapes, and removing bad fruits and secondary fruits; (3) freezing; (4) squeezing for obtaining juice; (5) clarifying; (6) fermenting and ageing: warming the obtained grape juice to 14-16 DEG C, adding activated grape wine yeast, and fermenting at the controlled temperature of 16-18 DEG C; (7) performing cold stabilization; (8) sterilizing and filling. By adopting the brewing process of the natural sweet grape wine, the consumption demand of ordinary consumers on high-grade sweet grape wine can be easily met.
Owner:宁夏林业研究院股份有限公司
Health-care wine and preparation method thereof
InactiveCN101948730AImprove immunityRelieve fatigueAlcoholic beverage preparationBifidus factorRhizome
The invention is comprehensive heath-care wine. Based on the mixture of fermented grape juice distilled wine and millet vinegar, Chinese herbal medicines including hawthorn, burdock root, cassia seed, cynomorium songaricum, Chinese angelica, eucommia bark, medicinal cyathula root, codonopsis pilosula, dried longan pulp, liquoric root, astragalus, cinnamon, south dodder seed, common curculigo rhizome, Chinese wolfberry, mint safflower, Chinese date, desertliving cistanche, raspberry, epimedium herb, rehmanniae vaporata and prepared tuber of multiflower knotweed are added with water and decocted by the conventional decocting method to prepare decoction; bifidus factor, zinc gluconate, citric acid and cooked white sugar are added into the dectoction; and the finished product is obtained by settling, clarifying, coarsely filtering, fining, finely filtering, stabilizing by freezing and filtering by a membrane. The product has overall health-care functions, excellent taste and high stability and adopts a simple and easy-to-implement process.
Owner:QINGDAO JINNAN DRINK
Method for preparing Kushui rose dry red wine
The invention discloses a method for preparing Kushui rose dry red wine, which comprises: intercropping seedlings of China Kushui rose which represents Asian rose fragrance and an imported American red grape variety which can adapt to the northwest district with high elevation, no pollution and big temperature difference between day and night; and after flowering and fruiting, fermenting the red grapes scented by the Kushui rose to obtain dry red wine. The method avoids disrupting the special fragrance and nutrients of rose like the conventional rose wine preparation method adopting a distillation process and also avoids disrupting the special natural fragrance of rose by blending rose and grape juice. Kushui rose contains rich aroma essential oil, tannin, selenium, leucine and over 200 kinds of active substances, and red grapes contain 25 kinds of nutritive elements, such as tannin and vitamin C; therefore, the Kushui rose dry red wine has remarkable effects of softening cardio-cerebral blood vessels of human bodies, activating blood flow, removing blood stasis, activating collaterals, restoring mental clarity and improving immunity.
Owner:YONGDENG KUSHUI XINGSHUN ROSE
Grape jelly and processing method thereof
The invention discloses grape jelly and a processing method thereof. The grape jelly is prepared from the following raw materials in mass ratio: 20-35% of grape juice, 1-5% of fruit granules, 0.1-2% of herb juice, 8-15% of gelatine powder, 0.5-5% of gel, 18-30% of sweetener, 0.2-1% of citric acid and the balance of water. The grape jelly is obtained by taking grape juice, fruit granules, herb juice and gelatine powder as raw materials and adding gel, sweetener and citric acid by virtue of the steps of carrying out pre-treatment on the raw materials, mixing, seasoning, filling and sterilizing, food additives such as essence are not needed to be added, the obtained grape jelly is sour, sweet and palatable, lubricative and easy to eat as well as green and healthy and has the healthy functions of helping digestion, promoting appetite and cleaning intestines and stomach after being eaten frequently.
Owner:佘延英
Dendrobium officinale wine brewing technology
The invention discloses a dendrobium officinale wine brewing technology which comprises the following steps that dendrobium officinale stalks are soaked for 15min by 0.5PPM ozone water; grapes are subjected to sorting, impurity removal and peduncle removal or squeezing treatment; the stalks are cut into sheets with the length less than 2mm; the sheets and pure water are squeezed into homogenate at a weight ratio of 1:1; the grapes or grape juice is put into a fermentation tank; SO2 and pectinase are sequentially added for treatment; then yeast is added for activation and fermentation; the homogenate is added to a fermentation liquid at a weight ratio of the stalks to the grapes or the grape juice of 1:(10-200); suction filtration is performed after mixed fermentation; SO2 is added for stopping the fermentation when residual sugar is less than 4g / L; natural settlement, fining, freezing, filtration and encapsulation are performed; and a finished product is prepared. The technology can ensure that active ingredients of dendrobium officinale are absorbed by a human body more easily, and are within an absorbable range of the human body; the finished product prepared by the brewing technology has effects of nourishing a stomach, promoting secretion of a body fluid, resisting a cancer, maintaining beauty, keeping young, improving immunity, protecting a blood vessel and the like; and a drinking group of wine is expanded.
Owner:ZHEJIANG XINYUANJING AGRI SCI & TECH
Method for brewing onion grape wine
ActiveCN104087464AHigh content of active ingredientsHigh nutritional valueMicroorganism based processesWine preparationNutritive valuesVitis vinifera
The invention discloses a method for brewing onion grape wine. The method for brewing onion grape wine comprises the following steps: (1) selecting raw materials; (2) sorting; (3) removing stems of grape and uniformly adding 0.2-0.4L / Ton of sulphurous acid on line; (4) carrying out flash evaporation; (5) carrying out alcoholic fermentation by using red grape juice; (6) carrying out malo-lactic fermentation; (7) ending malo-lactic fermentation; (8) ageing for 8-14 months; (9) dipping at the low temperature; (10) fining; (11) freezing; and (12) carrying out sterile filtration. By virtue of the onion grape wine, the onion smell in the wine is greatly reduced under the premise that the effective components of the onion are not damaged; the onion grape wine shows the fragrance similar to green onion pancakes, so that consumers accept the onion grape wine more easily; the onion grape wine is relatively easy to popularize; since the problem of thick onion smell in the wine is solved, the use amount ratio of the onion raw material in the wine brewing process can be higher; the onion grape wine is relatively high in contents of effective components of the onion, and the nutritive value and the health effect of the onion grape wine are improved.
Owner:内蒙古汉森葡萄酒销售有限公司
Grape juice extractor
InactiveCN105077520AIncrease contact areaPress the juice thoroughlyJuice extractionGrape wineEngineering
The invention relates to mechanical grape crushing and processing equipment, in particular to a grape juice extractor for grade seed and peel removal. The grape juice extractor for grade seed and peel removal comprises a circular truncated cone shaped grinding box, wherein a circular truncated cone shaped grinding disc matched with the grinding box is arranged in the grinding box, grinding teeth are arranged on the side face of the grinding disc, an axial rotary shaft and a motor are arranged in the grinding disc, and an output shaft of the motor is connected with the rotary shaft. An inlet is formed in the top end of the grinding box, a filtering mechanism is arranged at the bottom end of the grinding box and comprises a filter screen and a stirring ball for stirring grape pomace on the filter screen, the stirring ball is connected with the bottom of the rotary shaft, the filter screen is inverted-cone-shaped, and the top of the filter screen is connected with the bottom end of the grinding box. A conveying trough for receiving juice is arranged under the filter screen. The grape juice extractor makes grape juice in a mechanical way, is high in production efficiency and thorough in juice extraction, is not in contact with the outside in the whole process, is clean and hygienic and is suitable for popularization and application in grape juice production and wine production.
Owner:重庆龙佰绪生态农业开发集团有限公司
Multivitamin fruit and vegetable compound beverage
The invention relates to multivitamin fruit and vegetable compound beverage. The compound beverage comprises the following raw materials in parts by weight: 10-20 parts of apple juice, 10-20 parts of yellow crisp pear juice, 5-10 parts of grape juice,5-8 parts of orange juice, 0.2-1 part of lemon juice, 2-5 parts of pineapple juice, 20-30 parts of carrot juice, 5-8 parts of spinach juice, 1-10 parts of pumpkin juice, 1-10 parts of white gourd juice, 1-3 parts of bitter melon juice, 2-8 parts of cabbage juice, 2-5 parts of cucumber juice, 1-2 parts of Chinese parsley juice, 1-4 parts of yam juice and 0.5-1 part of ginger juice. The multivitamin fruit and vegetable compound beverage contains various nutrients and vitamins, and keeps the best original flavor and fragrance of fruits and vegetables so as to greatly improve taste.
Owner:李浩
Method for the Production of Wine and Wine Obtained from Such a Method
InactiveUS20080026100A1High specificity of actionPrevent oxidationWine preparationFood preparationMicroorganismCompound (substance)
A method is described for the production of wine, comprising the steps of:a) preparing a grape must;b) subjecting said grape must to clarification; andc) subjecting said clarified grape must to alcoholic fermentation to obtain said wine;characterized in that it comprises the step of adding to said clarified grape must, in sequence 1) at least one tannin and 2) a lysozyme. The use of tannin and lysozyme according to the invention enables to eliminate the sulfiting step involved in traditional methods and the sulfite-free wine thus obtained exhibits good chemical and microbiological stability.
Owner:SAINT SIMEON MARKETING E INVESTIMENTOS LTA
A refreshing wine
InactiveCN102260616AAlcoholic fragranceLong aftertasteMicroorganism based processesWine preparationAlcoholMedicine
Owner:周凤英
Stone-milled black cereal nutritional dried noodles
The invention discloses stone-milled black cereal nutritional dried noodles, which are prepared from the following raw materials in part by weight: 60 to 70 parts of stone-milled triticale flour, 20 to 30 parts of stone-milled black soybean flour, 20 to 30 parts of stone-milled black corn flour, 15 to 20 parts of stone-milled black glutinous rice flour, 10 to 15 parts of stone-milled black sesame powder, 10 to 15 parts of stone-milled black peanut powder, 10 to 20 parts of blackcurrant powder, 3 to 5 parts of dark plum juice, 3 to 5 parts of black grape juice, 8 to 12 parts of lotus seed powder, 8 to 12 parts of olive powder, 5 to 10 parts of black jujube powder, 2 to 5 parts of lily powder, 2 to 5 parts of Chinese yam powder, 4 to 8 parts of astragalus powder, 4 to 8 parts of Chinese angelica powder, 5 to 10 parts of dark brown jam, 1 to 2 parts of refined salt, and 0.2 to 0.3 part of dietary alkali. The produced dried noodles are slightly ash black, have thick wheat aroma and unique flavor, are rich in a large quantity of nutritional components such as protein, fat, amino acid, vitamin and mineral substances, also contain a large quantity of natural pigments such as anthocyanin and chlorophyll belonging to flavone or flavonoid compounds, have the health-care effects of nourishing yin, moisturizing lung, delaying senescence, reinforcing qi, nourishing blood, enhancing immunity, keeping brain health, maintaining mental tranquility and the like, and integrate nutrition and food therapy.
Owner:ANHUI DINGKANG FOOD
Ultra-fine fruit-vegetable nutrient mungbean noodle and preparation method thereof
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Grape juice treating method before processing
The invention relates to grape juice treating method before processing. The method comprises the steps that fresh grape is washed and crushed, to be prepared into grape paste with grape skin and seed, and the grape paste is conveyed into microwave field to be processed through microwave radiation, so as to promote components, such as polyphenols and the like, in the grape skin and seed to be rapidly dissolved in grape juice; and subsequent processing, such as juice expressing and the like, is performed according to a conventional method, and then the grape juice product contains rich polyphenols can be produced. As the microwave processing temperature is low and the time is short, the adverse effect during the conventional heating processing is avoided, the loss of the color, the flavor and the nutrient components of the grape juice are furthest reduced, the contents of the functional components, such as polyphenols, in the grape juice are effectively increased, and the microwave processing can also effectively kill microorganism and enzyme; and the method has the advantages that the efficiency is high, the method is energy-saving, and industrialized production is easy to be realized.
Owner:内江学农泰科技有限公司
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