46 results about "Hard cider" patented technology

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

The invention relates to a cider with low alcohol content, which is characterized in that the alcohol content of the cider with the low alcohol content is 3-7% v/v, the reducing sugar is 0-100g/L, the total acid is 4-8g/L calculated by malic acid, the free sulfur dioxide is not more than 50mg/L, the total sulfur dioxide is not more than 200mg/L, and the volatile acid is not more than 0.8g/L calculated by acetic acid; and the brewing method comprises the steps of separation, cleaning, juice extraction, pectinase clarification treatment, fermentation, clarification with a fining agent; freezing treatment; and preparing a finished product. The cider with the low alcohol content has the advantages that the alcohol content of the cider with the low alcohol content achieves 3-7% v/v, the cider is light yellow, clear and transparent, has no suspended solids and has elegant and fresh apple aroma, coordinated wine aroma, sweet and sour taste and fresh property, thereby being applicable to all ages and both sexes for drinking; and the brewing method is scientific, reasonable, simple and easy to control.

The invention discloses a method for processing cider wine containing more ester. According to the method, the content of ester in the cider wine is increased through adjusting and controlling the variety and content of nutrients in normal apple juice; according to a further study, the content of ester in the cider wine can be effectively increased through adding leucine, glutamine, pyridoxine and zinc chloride to the normal apple juice. Various appropriate nutrients such as amino acids, microelement and vitamins are added to the normal apple juice, so that more precusor substances for fermentation and generating metabolites are provided for saccharomycetes, the cider wine is enabled to accumulate more ester during the fermentation process, ester fragrance is increased, and the quality of the cider wine is improved.

The invention discloses a method for preparing cider by using tea polyphenol as an antioxidant, wherein SO2 is replaced by the tea polyphenol. The fresh fruit juice of local Delicious apples is used as a raw material and a yeast embedding technology is adopted, thus the cider is prepared. Tea polyphenol is added in the fermenting mash of apple juice to be used as the antioxidant and the dosage is 100-300mg/L. The method has the characteristics that the raw material is rich, the production technology is simple, and the product is clear and transparent, has high alcohol level, is full bodied, tastes mellow and is humorous, smooth and refreshing; and the wine liquid has good stability and no sulfur dioxide residue and is safe to drink, and the like.

The invention relates to a production method of low-alcohol cider. According to the invention, process steps such as original fruit puree impregnation, high-temperature enzymolysis, high-temperature initiation, low-temperature long-time fermentation, and the like are adopted. The obtained cider has the advantages of golden color, clear wine body, good sour and sweet taste, soft and harmonious taste, rich and long-lasting aroma, and sufficient aftertaste. With the method, apple deep processing industrial chain in our nation is prolonged, apple added value is increased, and a defect of insufficient taste of cider in our nation is overcome. With the method, a firm basis is made for expanding consumer groups of the cider in our nation, and the cider is provided with competitiveness in domestic and international markets.

The present invention relates to the field of production of a beverage, especially cider, by fermentation of apple juice and/or pear juice. Specifically, the invention relates to a method of preparing a beverage with enhanced levels of desirable fermentation-derived flavor compounds comprising a step of fermentation of apple juice and/or pear juice with at least one Pichia kluyveri yeast strain, a beverage obtainable by the method and a cider comprising a high concentration of the flavor compound, hexyl acetate.

The invention discloses a production method of sparkling cider wine. The production method uses concentrated apple juice as a raw material, the apple juice is diluted or blended, then high-temperature pasteurization is performed to kill infectious microbes, then carbon dioxide produced by yeast metabolism is dissolved in wine liquid by adopting a natural pressure rising method in which a tank body is closed after normal pressure, low-temperature wine storage to make a yeast gradually settle after a fermentation liquor is mature preliminarily, and then under-pressure filtration, bottling and sterilization are performed. For balancing the sour taste, brought into the wine liquid, of organic acid in the apple juice, a sweetening agent is added during apple juice blending or before wine liquid filtration. Rapid fermentation of the cider wine is achieved by adopting the production method, the fermentation operation is convenient and rapid, and no sulfur dioxide residue is produced. A production test proves that the finished product sparkling cider wine has strong carbon dioxide mouth irritation, the full-bodied fermentation fragrance of the apple juice, moderate sourness and sweetness and relatively mellow taste and is suitable for industrial production.

The invention discloses a making method of low-alcohol cider wine. The alcoholic strength of the cider wine prepared through the method is 6.35% and reaches the low-alcohol standard. The method includes the step of brewing the low-alcohol cider wine through the optimal fermentation process with fresh apple juice as the raw material by adding brewing yeast and glucose oxidase to the juice at the same time by means of single factor experiment and response surface analysis. The low-alcohol cider wine can be brewed through the fermentation process, and the low-alcohol cider wine brewed by adding glucose oxidase to the applie juice through the optimized process contains abundant species of aroma substances, is good in sensory index, has the due color and luster of cider wine, is clear and transparent, free of obvious suspended matter, soft in taste and mellow and harmonic in wine body and is healthy healthcare low-alcohol fruit wine.

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

The invention discloses a sparkling cider production method which includes the steps: a preparing apple juice; b clarifying, pouring the apple juice into a clarifying tank, adding pectinase into the clarifying tank to decompose starch and pectin in the apple juice, and standing for 24 hours at the temperature of 15-18 DEG C to obtain clear apple juice; c fermentation, c1, pouring the clear apple juice in the clarifying tank into a fermentation tank; c2 dissolving dried yeast in boiled sterile water cooled to the temperature of 25 DEG C according to the ratio of the dried yeast to the water of1: 8 in a sterile room, and keeping the temperature for 2 hours to obtain a seed liquid; c3 leading activated seed liquid in the clear apple juice in the fermentation tank, performing water sealing pressure keeping fermentation, and discharging yeast 24 hours after, and continuing to age for 15 days at the temperature of 0 DEG C; c5 filtering mixture by a 0.02-micrometer film until clarifying after ageing is completed to obtain clarifying liquid; d filling and sterilizing to obtain a sparkling cider finished product. The production method is simple in process, and the prepared sparkling ciderhas specific fresh and sweet flavors of fruits, also has pleasant taste of fruit wine and is natural and healthy.

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

The invention provides health-care enzyme tea solid granules and a production method thereof. Main raw materials include ginkgo leaf extract, black tea powder, honeysuckle powder, milk-vetch root powder, Chinese angelica root powder, inulin, longan powder, Chinese wolfberry powder, malt meal and licorice powder; and crystal sugar powder is used as an auxiliary material. The method comprises the following steps: dissolving the raw materials in corresponding purified water, adding the crystal sugar powder, conducting heating, dissolving and sterilization, separately adding a microzyme activationliquid, acetic bacteria and probiotics, performing three times of fermentation to generate an enzyme liquid, conducting blending with honey and cider vinegar and the like, conducting filtration and freeze-drying to obtain powder, and finally conducting split charging with aluminum foil to obtain the functional health-care solid granules. The prepared health-care enzyme tea contains a large amountof health-care nutritional ingredients, trace components and tea nutrient components on the basis of containing amino acids. The enzyme tea solid granules can enhance people's physique and raise immunity, have the health-care efficacy of reducing blood pressure, reducing blood fat, clearing intestinal tracts, and preventing and treating cardiovascular diseases, have accurate drinking dosage, andare convenient to drink.

The invention discloses a cider brewing method. The cider brewing method comprises the following steps: leaving crushed apple slices, juice and the like in a ceramic cylinder to stand for 10-12 h, and then juicing; after taking juice, immediately pumping into a proper amount of sulfur dioxide gas; adjusting the sugar content and the acid content of the juice to be respectively 12-14% and 0.5-0.6%; inoculating distiller's yeast according to the juice and distiller's yeast proportion of 100: 8 after adjustment, and then fermenting for 15-20 days at the ambient temperature of 28-32 DEG C; pouring the upper clear liquid into a storage barrel to be fermented for 30 days, and then pumping into sulfur dioxide gas; and adjusting the alcoholicity of the new in-barrel wine from 10% to 18-20%, then ageing at the temperature of 20 DEG C, and finally obtaining the finished cider after 6-8 months. The cider brewing method is simple, easy in preparation and also easy to operate, and the prepared cider is rich and mild in aroma and excellent in quality.

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

The present invention discloses a cured meat taste sandwich dried bean curd and preparation method thereof, the bean curd is prepared from the following raw materials by weight: 200-220 parts of soybean, 4-5 parts of muskmelon, 6-9 parts of sorghum rice, 7-9 parts of spirulina powder, 9-10 parts of corn oil, 5-7 parts of cider vinegar, 4-5 parts of garlic, 9-11 parts of diced winter bamboo shoot, 5-7 parts of tsatsai, 5-7 parts of tuber mustard, 8-9 parts of beef tendons, 12-13 parts of yak bone, 13-15 parts of dried duck meat, 13-15 parts of sausage, 1-2 parts of all-grass of longspike uraria, 1-2 parts of chicken's gizzard-membrane, 1-2 parts of gardenia, 1-2 parts of curcuma, 1-2 parts of pine pollen and 20-30 parts of nutrient solution. According to the invention, the dried duck meat, sausage and beef tendons are pounded into a meat sauce. The prepared dried bean curd is flavorful of cured meat, delicious in taste, smooth and crisp and fresh and has good mouthfeel. The dried bean curd has functions of benefiting vital energy, nourishing deficiency and warming spleen-stomach. The added Chinese herbs have efficacy of sleep improving, cancer preventing, dietary bias curing, heat clearing, lung moisturizing and cough relieving.

The invention discloses spleen tonifying purple yam in hot toffee. The spleen tonifying purple yam in hot toffee is prepared from, by weight, 40-50 parts of purple yam, 10-15 parts of sticky rice, 8-10 parts of corn kernels, 4-5 parts of black soya beans, 20-30 parts of beef soup, 15-18 parts of litchis, 2-3 parts of bitter gourd, 1-2 parts of stevia rebaudian, 20-25 parts of thin bean curd sheets, 10-12 parts of salad oil, 50-60 parts of soft sugar, 18-20 parts of coconut juice, 4-6 parts of lemon grass, appropriate amount of edible oil and appropriate amount of cider. The dessert in hot toffee is prepared with the litchis and the bitter gourd serving as a core, the thin bean curd sheets serving as a coating, the purple yam and the sticky rice serving as a shell, and the soft sugar and the coconut juice serving as icing, and therefore an eater is given quadruple enjoyment and enjoys the delicacy; the soft sugar is carefully selected to guarantee that sugar filaments are glittering, translucent, sweet, crisp, and golden yellow, the coconut juice is added to make the sugar filaments have an aromatic flavor, as the lemon grass is mixed with the cider, alcohol makes the dessert in hot toffee be cooled fast to be prevented from scalding the mouth, and the purple yam in hot toffee is more fragrant, sweeter and more delicious after being taken; ice blocks are wrapped by the thin bean curd sheets to prevent the situation that liquid flows out as the ice blocks melt after frying, and mouthfeel is prevented from getting worse.