10 results about "Low alcohol wine" patented technology

This invention relates to the field of alcoholic beverage processing technology, and discloses a polysaccharide compound stabilizer for improving the foam performance of low-alcohol baijiu (Chinese white liquor) and its application. The compound stabilizer comprises astragalus polysaccharide, tanshinone polysaccharide, and β-cyclodextrin. The mass ratio of astragalus polysaccharide to tanshinone polysaccharide is 1:3 to 3:1, and the two polysaccharides account for more than 70% of the solid mass of the compound stabilizer. β-cyclodextrin accounts for more than 0% and no more than 30% of the solid mass. The compound stabilizer is added to low-alcohol baijiu (Chinese white liquor) obtained by blending or reducing the alcohol content of light-aroma baijiu, with a final alcohol content of 5% vol to 15% vol, at an addition amount of 15 g / 100 mL to 20 g / 100 mL. After mixing, dispersion, static stabilization, and membrane filtration, low-alcohol baijiu with improved foam performance is obtained. This invention can increase the maximum foam height of low-alcohol baijiu and prolong the foam disappearance time, while maintaining the clarity, suitable viscosity, and sensory harmony of the liquor.

The utility model discloses a pot type distiller fin quick heat exchange anti-burnt pot device, which comprises a distillation pot shell which is hollow inside and is provided with a containing space for containing low-alcohol liquor; the steam guide pipe is connected to the top of the distillation boiler shell and is communicated with the accommodating space; the steam guide pipe is used for guiding out wine steam in the accommodating space; the heater is arranged in the accommodating space and is used for heating the low-alcohol wine in the accommodating space to form wine steam; the heater comprises a plurality of plate fins which are arranged at intervals, plate cavities are formed in the plate fins, the plate cavities and the containing space are mutually independent, steam inlets and liquid outlets are formed in the plate fins at intervals and communicate with the plate cavities, the steam inlets are used for receiving external hot steam, and the liquid outlets are used for discharging condensate water outwards; the double plate surfaces of each plate fin can exchange heat with low-alcohol liquor in the distillation boiler shell, so that the heat exchange area is increased, the heat exchange efficiency is improved, the conditions of boiler sticking and scorching are reduced, and the effects of quickly exchanging heat and reducing boiler sticking are realized.

The invention provides rich flower and fruit flavor liquor and a preparation method thereof.The preparation method comprises the steps that after flower and fruit raw materials are subjected to enzymolysis treatment through flavor compound enzyme, on one hand, the flower and fruit raw materials are soaked in low-alcohol after-run for pre-fusion, and cross steaming is conducted through a double-kettle / series method to obtain low-concentration main flavor base liquor; on one hand, the flower and fruit raw materials are extracted with front-stage high-degree wine, purification treatment is performed with egg white liquid to obtain high-concentration aroma extraction liquid, aroma substances in the flower and fruit raw materials are transferred into a baijiu body through the two modes, and finally the aroma substances in the flower and fruit raw materials are blended according to different proportions. The natural mixed liquor with different intense flower and fruit fragrance is flexibly prepared.

1. The name of the design product: wine bottle (low-alcohol wine). 2. The use of the design product: bottle for containing wine. 3. The design points of the design product: the combination of patterns and colors. 4. The picture or photo that best shows the design points: front view. 5. The design for which protection is sought includes colors. 6. The bottom of the design product is a part that is not easily visible or invisible during use, and the bottom view is omitted.

The invention discloses a black corn whole plant gradient utilization method and application thereof, and belongs to the field of deep processing of agricultural products, full utilization of resources and biotechnology (full resource utilization of agricultural products), and the method comprises the following steps: S100, extracting anthocyanin from black corn straws, bracts, spike stalks and corn stigma by adopting an acidic ethanol solution to prepare anthocyanin freeze-dried powder; s200, the black corn kernels are smashed and gelatinized, anthocyanin low-alcohol liquor is prepared through saccharification and low-temperature dark fermentation, and liquor residues are separated; and S300, desugaring and crushing the wine residues, and compounding the crushed wine residues with sugar-controlling nutritional components to prepare the high-protein, high-fiber and sugar-stabilizing biscuits. According to the method, function division and high-value conversion of multiple parts of the whole black corn plant are achieved, the anthocyanin retention rate is high, by-products can be made into sugar-stabilizing biscuits and tablets, and the good sugar-controlling meal replacement and health-care effects are achieved.

The invention discloses a preparation method of base liquor for improving ester aroma and grain aroma of low-alcohol strong-aroma white spirit, which is characterized in that the production efficiency of flavor substances such as ethyl hexanoate in the base liquor of the low-alcohol strong-aroma white spirit is remarkably improved through compound functional pit mud enhanced esterifying enzyme activity, multi-grain raw material compound enzyme synergistic hydrolysis and a three-stage temperature control fermentation process; meanwhile, the problems of weak ester fragrance, insufficient grain fragrance, boring wine body and the like which are easily caused by low-alcohol wine are solved through a rear-section esterifying enzyme directional supplementing and double-temperature-zone molecular association aging technology.

The invention discloses a method for relieving hydrolysis of low-alcohol wine and improving the taste plumpness of the low-alcohol wine, belongs to the technical field of wine brewing, and aims to solve the problems that the existing low-alcohol wine is easy to hydrolyze and boring in taste, and the improvement method has flavor loss. The bamboo container ageing base wine prepared by adopting an innovative process is not less than 3 years, low-hardness alcohol-reducing water rich in strontium, metasilicic acid and other trace elements is prepared, 0.008-0.012% of aloe vera mud glue and chitosan oligosaccharide are added into the base wine, the alcohol-reducing water is used for adjusting the alcohol content to be below 40% vol, and the finished product is obtained through standing and filtering. According to the method, through the synergistic effect of the base wine, the alcohol content reducing water and the composite additive, a multiple stable system is constructed, acid ester hydrolysis is remarkably delayed, the plumpness and harmony of the wine body are improved, no artificial chemical additive is added in the whole process, the natural health requirement is met, and the method is suitable for industrial popularization.

The invention discloses a preparation method of health-care wine based on liquid-state fermented cordyceps sinensis mycelia. The preparation method comprises the following steps: (1) activating strains and culturing a seed solution; (2) preparing a composite culture medium and performing enzymolysis pretreatment; (3) a staged synergistic fermentation process; (4) efficiently breaking walls of mycelia and extracting active components; and (5) wine base compounding and stability optimization. Through the strategies of stepped carbon and nitrogen source proportioning, composite enzymolysis and synergistic fermentation, and dynamic regulation and control of dissolved oxygen and material supplementation, the contents of cordycepin (greater than or equal to 0.5 mg / g), polysaccharide (greater than or equal to 20%) and adenosine (greater than or equal to 0.15 mg / g) in mycelia are significantly increased; efficient wall breaking of cell walls is realized by adopting an ultrasonic-low-temperature freeze-drying combined technology, and the dissolution rate of active ingredients is greater than or equal to 90%; and finally, compounding with a low-alcohol-content wine base, and supplementing with a natural antioxidant to prepare a product with flavor and health-care functions. The technical problems that traditional cordyceps sinensis wine is low in active ingredient content and poor in stability are solved, and the cordyceps sinensis wine is suitable for large-scale production.

The invention relates to the technical field of low-alcohol wine, in particular to a non-residual brewing process of black raspberry wine, which comprises the following steps: soaking glutinous rice with mountain spring water; draining off water, and pouring into a steaming barrel for steaming; uniformly spraying mountain spring water on the steamed glutinous rice, and cooling to 75 DEG C; uniformly spreading the cooled cooked glutinous rice on a plate until the temperature is 40 DEG C, stirring the ground herbal distiller's yeast in the plate, spraying mountain spring water at the corresponding temperature on the glutinous rice, and uniformly stirring; pouring the cooked glutinous rice mixed with the herbal distiller's yeast into a fermentation vat, digging out a deep vinasse after the glutinous rice is laid, and carrying out sealed fermentation at 29 DEG C; the fermentation condition in the fermentation vat is observed, after the deep distiller's grains are filled with wine, the black raspberries are put into the deep distiller's grains to be evenly mixed and sealed to be fermented for a period of time, and then medicine juice is added to be evenly mixed and continues to be fermented; and after fermentation is finished, filtering, and pouring the obtained black raspberry wine into a wine jar for storage. The black raspberry wine prepared by the preparation method disclosed by the invention has better quality and longer storage time.

The application discloses a kind of tiger nut pure grain herbal liqueur and its preparation method.It relates to the technical field of brewing liquor.The application provides specific raw material ratio and preparation method and application.The wine body of the application is soft and natural, and has balanced nutrition without side effects.The raw materials are natural and safe, and the drinking safety is higher.The extraction efficiency is high, and the nutrient utilization rate is high: high and low degree liquor two-stage extraction, oil, amino acid, polysaccharide and herbal active substances in tiger nut are fully analyzed, and the raw material utilization rate is significantly improved.The flavor level is good: nut oil fragrance is matched with four kinds of herbal fragrance, separate soaking does not mix smell, xylitol brings soft and natural, and the wine body is soft and not irritating.The wine body has strong stability: two-stage gradient filtration process greatly reduces impurities and colloid, and the finished product is not easy to turbidity and has no sediment during long-term storage.The audience is wider: xylitol low-sugar formula is suitable for health preservation and sugar control groups, and widens the application scenarios of products.The process is standardized and can be produced on a large scale.