Product
Patsnap Eureka
For R&D, Patsnap Eureka makes reading and utilizing patents & technical documents easy.
Patsnap Eureka AIR
Designed for self-driven R&D workflows. Generate viable solutions, solve complex R&D challenges, empower your innovation with AI.
Patsnap Eureka Materials
Designed for material experts only. Revolutionize your material R&D, from search, analyze, to developing new materials.
Feature
TechResearch
Generate reliable direction feasibility study reports for your R&D in just a few steps.
TechSeek
Discover and master advanced knowledge NOW. Basics, ideas, possibilities, all at once.
TechMind
As an expert in R&D Theories, TechMind can generates customized viable solutions instantly.
TechRisk
Analyze your overall solution with one click, know your potential R&D risks in advance.
TechMonitor
Get weekly tech updates, stay abreast of the latest tech innovations and key insights.
Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
203 results about "Potassium metabisulfite" patented technology
Efficacy Topic
Property
Owner
Technical Advancement
Application Domain
Technology Topic
Technology Field Word
Patent Country/Region
Patent Type
Patent Status
Application Year
Inventor
Potassium metabisulfite, K₂S₂O₅, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a disulfite and is chemically very similar to sodium metabisulfite, with which it is sometimes used interchangeably. Potassium metabisulfite is generally preferred out of the two as it does not contribute sodium to the diet.
Preparation method of purple sweet potato wine
ActiveCN101724533ABeautiful colorRich and elegant wineMicroorganism based processesAlcoholic beverage preparationPectinaseSucrose
The invention provided a preparation method of a purple sweet potato wine, which is characterized in comprising the following steps of: talking purple sweet potato, cleaning, cutting into pieces or cutting into blocks, steaming to be completely cooked, evenly mixing with water, wherein the quantity of the water is 0.5-3 times of that of the cooked purple sweet potato, adding pectinase and evenly mixing, preserving temperature at 45-55 DEG C for 5-10h, cooling to be 35-40 DEG C to prepare enzymolysis material, and dividing the enzymolysis material into two parts; adding 0.6-1.5% of milled rice koji into one part of the enzymolysis material, and preserving temperature at 35-40 DEG C for 18-24h to prepare bacteria culturing material; and mixing the other part of the enzymolysis material with the bacteria culturing material, adding wine-making yeast expansion culture solution and aroma-producing yeast expansion culture solution, fermenting in a sealing way for 3-4 days, adding sucrose and fermenting in a sealing way for 3-6 days, filtering, adding proper amount of potassium metabisulfite, fomenting at 18-20 DEG C for 15-20 days, removing deposition, ageing, fine filtering, and sterilizing to obtain the final product of the purple sweet potato wine. The preparation method takes the purple sweet potato wine as raw materials, has good product quality, high nutrition value, high commodity additional value and strong practicality.
Owner:SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
Method for prepaing granular profile control agent in copolymerization crosslinking type
This invention describes a process for preparing a new copolymerized and cross-linked granular profile control agent. The process uses two organic monomers, acrylamide and acrylic acid, as the major raw materials, bentonite or montmorillonite as the reinforcing agent, ammonium persulfate or potassium persulfate as the initiator, potassium metabisulfite as the reductant, and N,Ní»-methylene diacrylamide as the cross-linker to synthesize the granular profile control agent. Since the process uses bentonite or montmorillonite as the reinforcing agent, and ammonium persulfate or potassium persulfate / potassium metabisulfite as the oxidation-reduction system, ití»s easy to operate and the PH value is adjustable.
Owner:李松棠
Preparation method for silver and graphene composite coating of cyanide-free system
The invention discloses a preparation method for a silver and graphene composite coating of a cyanide-free system. Due to the fact that common problems that cyanide silver plating pollution is serious, the human body will be harmed, and meanwhile a silver coating has some defects exist, the preparation method is characterized in that dispersed grapheme is added in the cyanide-free system, and composite plating is carried out on a copper substrate. The preparation method comprises the basic steps that (1) a substrate is subject to oil removing and polishing, and silver soaking treatment is carried out; (2) sodium thiosulfate, potassium metabisulfite and silver nitrate are prepared into silver plating liquid, graphene powder, a certain amount of deionized water and a certain number of dispersing agent are mixed to be added into the silver plating liquid, and ultrasonic dispersion is carried out; and (3) a silver plate serves as an anode, the substrate serves as a cathode, the silver plate and the substrate are placed into the silver plating liquid to be subject to electroplating, and the silver-graphene composite coating is obtained. Compared with the prior art, the method is simple in process, good in controllability and wide in application scope; and the prepared silver-graphene composite coating is good in resistance to high temperature oxidation, high in resistance to sulfur, high in mechanical property and high in resistance to corrosion.
Owner:NANCHANG HANGKONG UNIVERSITY
Electroplating solution for cyanide-free silver plating and cyanide-free silver plating method
The invention discloses an electroplating solution for cyanide-free silver plating and a cyanide-free silver plating method, wherein the electroplating solution is formed by preparing the following components: 40-45g / L silver nitrate, 200-250g / L sodium thiosulfate, 40-45g / L potassium metabisulfite, 20-30g / L ammonium acetate and 0.6-0.8g / L thiosemicarbazide; and the cyanide-free silver plating method mainly comprises the following steps: polishing, deoiling and activating a plating part, depositing silver plating by direct current, and passivating. The electroplating solution of the invention has excellent stability and dispersibility; by the DC deposition method, the silver coating reaches the nanoscale, which is well combined with a substrate with smooth and compact surface, good radiance, strong anti-tarnishing capability, simple process, convenient operation, low cost and capability of meeting requirement of the production field.
Owner:HENAN UNIV OF SCI & TECH
Manufacturing method of blueberry wine
The invention relates to the technical field of brewage food, particularly a manufacturing method of blueberry wine. The method comprises the following steps: selecting fruits, removing impurities, and crushing; regulating the components, and carrying out primary fermentation; adding sucrose, adding wine active dry yeast, and fermenting for 23-28 days while controlling the temperature at 15-20 DEG C; after the fermentation finishes, adding a pectinase potassium metabisulfite, and carrying out secondary fermentation for 50-70 days while controlling the temperature at 10-15 DEG C; carrying out tank switching and filtration during the secondary fermentation until the blueberry fruit wine is clear; stopping fermentation, and aging; after aging finishes before filling, putting the fruit wine in a temperature controller, heating to 75-80 DEG C, and carrying out methanol treatment for 20-30 minutes; carrying out pasteurization at 65-70 DEG C for 20 minutes; and carrying out sealed package to obtain the finished product. The blueberry wine has favorable color, fragrance and mouthfeel, can maximally maintain anthocyanin and other natural active components in the blueberries, and is short in manufacturing time. The methanol content in the blueberry wine is much lower than the Chinese standard.
Owner:汪国武
Brewing method of grapefruit wine
ActiveCN106047564AStrong fermentation abilityHigh alcohol productionAlcoholic beverage preparationPretreatment methodCitron melon
The invention discloses a brewing method of grapefruit wine. The brewing method is characterized in that the whole grapefruit is used as the raw material, soluble solid, alcohol content and sensory evaluation are used to research influence of different pretreatment methods and yeasts on fruit wine fermentation, and strain capability evaluation tests show that yeasts SY and BV818 which are high in fermentation capability, high in wine yield and good in taste have high acid resistance, potassium metabisulfite resistance, sugar resistance and alcohol content resistance and are optimal strains for brewing the grapefruit wine. The free radical removing ability of the grapefruit wine brewed by the method reaches 73.69%, and the FRAP value of the grapefruit wine reaches 196.60mmol Fe<2+> / L; the grapefruit wine has the special fragrance and taste of the grapefruit and has effects of moistening the throat and dredging the intestines. The brewing method has the advantages that resources are utilized reasonably, grapefruit processing is further deepened, fruit wine varieties are enriched, grapefruit peel resources are utilized comprehensively, and the method is good in social and economic benefits.
Owner:ZHONGKAI UNIV OF AGRI & ENG
Brewing method of fermented blueberry wine
InactiveCN105087277AKeep the flavorElegant and soft aromaAlcoholic beverage preparationPectinaseGrape wine
The invention discloses a brewing method of fermented blueberry wine. The brewing method comprises the following steps: selecting Bluecrop blueberries and Duke blueberries; crushing moderately till the blueberries are in half-grain state; adding potassium metabisulfite and tannin into the half-grain blueberries, and mixing the potassium metabisulfite and tannin with the half-grain blueberries uniformly; adjusting the temperature to 20-30 DEG C, and adding pectinase into the mixture; inoculating by adopting wine brewer's yeast; fermenting under stirring every two hours till the content of residual sugar is not larger than 4g / L wherein the fermentation temperature is not higher than 30 DEG C; carrying out mechanical extruding after fermentation is finished for separating skin dregs from wine liquid; carrying out fining and clarification; carrying out stability analysis; regulating the concentration of free sulfur dioxide and the alcoholic strength; and filtering and storing. According to the brewing method, the proper blueberry variety is selected for producing the blueberry wine, thus the taste of a product is guaranteed; through the half-broken and half-grain fermentation method, the prepared blueberry wine is soft and elegant in aroma; and through color protection of tannin, the colour and luster, the taste and the nutrition of the product are guaranteed, and the wine body is relatively mature and plump.
Owner:WOLIN QINGDAO FOOD CO LTD
Specimen preparation and organization exposure method of metallic phase of zinc and alloy thereof
ActiveCN101806684ADeformation will not appearShort processPreparing sample for investigationSpecimen preparationWet grinding
The invention discloses a specimen preparation and organization exposure method of metallic phase of zinc and alloy thereof. The method comprises the following steps: performing wet grinding with a flat file with fine teeth, performing mechanical polishing, performing chemical polishing and exposing organization, wherein the chemical polishing step adopts the chemical polishing liquid composed of sulfuric acid, lactic acid, hydrogen peroxide and water; and the organization exposure step adopts the etching agent composed of potassium metabisulfite, sodium sulfate, chromium oxide and water, thus samples for metallographic observation can be successfully prepared. The operation is simple and convenient, the time for sample preparation is short, the consumption of material is low; and the organization exposure definition of the prepared samples is high, thus the method is particularly suitable for the specimen preparation and organization exposure of metallic phase of zinc and alloy thereof.
Owner:NINGBO POWERWAY ALLOY MATERIAL
Double-phase stainless steel microstructure and sigma mesophase chromatic corrosive and corrosion method
InactiveCN102766869AResponse is smooth and safeEasy to operatePreparing sample for investigationCorrosion reactionHydrofluoric acid
The present invention relates to a double-phase stainless steel microstructure and sigma mesophase chromatic corrosive and a corrosion method, and is suitable for the detection of double-phase stainless steel. The corrosive comprises components of: 0.1-2g of potassium metabisulfite, 5-25ml of hydrochloric acid with mass percent concentration of 40%, 5-15ml of nitric acid with mass percent concentration of 68%, 5-15ml of hydrofluoric acid with mass percent concentration of 40% and 150-300 ml of deionized water. The invention has advantages of good corrosion effect, good display effect of structure of a corroded specimen, no pollution, stable corrosion reaction, and easy configuration.
Owner:ZHENSHI GROUP EASTERN SPECIAL STEEL
Multicomponent moisture holding agent in low cost and preparation method
The present invention provids a preparation method of multicomponent low-cost water-retaining agent. Said water-retaining agent is prepared by adopting two organic monomers of acrylamide and acrylic acid as main agent, adding attapulgite and bentonite as reinforcing agent, using ammonium persulate or potassum persulfate as oxidant, using sodium sulfite and potassium metabisulfite as reducing agent and using N,N'-methylene-diacrylamide as cross-linking agent through a certain preparation process.
Owner:师进
Cyanide-free bright silver plating electroplating solution
The invention relates to a cyanide-free bright silver plating electroplating solution which is characterized by mainly consisting of silver nitrate, potassium thiosulfate, potassium metabisulfite, potassium sulphate, boric acid, sulfuric acid, brightener, deionized water and the like. The cyanide-free bright silver plating electroplating solution does not contain cyanide, the coating is bright in mirror surface, a cyanide silver plating effect can be achieved, and the cyanide-free bright silver plating electroplating solution has the characteristics that the coating has less possibility of discoloring, and the solution is low in brittleness and high in adhesion force.
Owner:ZHANGJIAGANG XIANGXIN ELECTROPLATING MATERIAL
Preparation method of dry red wine
The invention discloses a preparation method of an amur grape beibinghong dry red wine. The method comprises the steps of preparing grape mash by artificially threshing and crushing raw materials; adding potassium metabisulfite; adjusting the sugar content of the grape mash by adding sugar; performing first fermentation by adding active dry yeast; separating skins and dregs to obtain a supernatant liquor; performing second fermentation on the supernatant liquor; separating wine lees to obtain a raw wine; performing tank turning and ageing; rapidly cooling the raw wine by adding a clarification stabilizer, and freezing; filtering and sterilizing; bottling; storing. The preparation method is scientific, reasonable and easy to control operations, and can be applied to special wine manors for producing high-grade dry red wines in a small scale.
Owner:INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
Preparation method of jackfruit white spirit
InactiveCN102559441AIncrease economic value addedAroma harmonyMicroorganism based processesAlcoholic beverage preparationPectinaseFiltration
The invention relates to a preparation method of jackfruit white spirit, which comprises the following steps: performing antioxidating process for pulp and fruit silk of the jackfruit, mixing with water, mashing, pressing, adding potassium metabisulfite, pectinase and citric acid into scum juice, performing enzymolysis, adjusting sugar content of the jackfruit slurry, adding alcohol dry yeast andammonium dibasic phosphate into the jackfruit slurry and fermenting, filtering 2-4% of the mash obtained from fermentation, performing crude distillation and rectification for the rest of the mash, blending distilled liquor with the fermented mash and performing cold-heat treatment, adding oak pieces and ageing, and performing fine filtration and aseptic canning to obtain the finish product as jackfruit white spirit. The invention uses pulp and fruit silk of the jackfruit as raw materials, and adopts fermenting method which combines open type and closed type steps, stirring and standing stepsand artificial ripening process and oak pieces ageing. Jackfruit white spirit thus obtained has a natural harmonious fragrance of jackfruit liquor and oak and a soft mouthfeel, which increases the economic added value of the jackfruit and has practical significance.
Owner:海南省农垦科学院
Metallographical corrosive liquid and preparation method thereof and 2205 duplex stainless steel metallographical display method
InactiveCN103924246AResponse is smooth and safeEasy to operatePreparing sample for investigationMicroscopic observationDistilled water
The invention discloses a metallographical corrosive liquid and a preparation method thereof and a 2205 duplex stainless steel metallographical display method. The metallographical corrosive liquid is composed of potassium metabisulfite, hydrochloric acid and distilled water. The preparation method comprises the following steps: dissolving potassium metabisulfite with distilled water at the temperature of 50-60 DEG C, then adding hydrochloric acid and uniformly stirring, so that the metallographical corrosive liquid is prepared. The 2205 duplex stainless steel metallographical display method comprises the following steps: polishing, cleaning and drying a 2205 duplex stainless steel sample, so that a sample to be detected is obtained; corroding for 10-20 minutes by adopting the metallographical corrosive liquid until the metallographical surface of the sample turns black, so that a sample for observation is obtained, and observing by adopting a metallographical microscope. Compared with the prior art, the invention has the advantages and characteristics that the corrosive liquid is simple to prepare and pollution-free; the preparation method is simple and rapid, and black ferrite crystal particles and white austenite crystal particle tissue can be observed more obviously.
Owner:GANSU JIU STEEL GRP HONGXING IRON & STEEL CO LTD
Method for producing fruit wine
The invention relates to a method for producing fruit wine. The method comprises the following steps of: pulping fruit pulp, squeezing, adding potassium metabisulfite, pectinase and citric acid, performing enzymolysis, adding white granulated sugar to adjust sugar content, and adding high-activity dried yeast and diammonium hydrogen phosphate to perform primary fermentation; filtering mash obtained through primary fermentation and separating, and performing closed fermentation on filtrate; and clarifying fermentation liquor and separating, performing cold and heat treatment, filtering and mixing, adding oak chips for ageing, and performing precision filtering and high-temperature instant sterilization to obtain a fruit wine finished product. The fruit wine which is prepared from the fruit pulp by an open and closed combined and stirring and standing combined fermentation method through cold and heat treatment is clear and bright, and has mellow and fine and smooth taste, and tannin and pigment of oak are dissolved in the fruit wine, so the fruit wine has elegant and harmonious tropical fruit fragrance and oak fragrance, and has the characteristics of rich nutrition, high stability, no suspended matter or precipitate, long quality guarantee period and the like.
Owner:海南省农垦科学院
Method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice
ActiveCN104031797AOvercome the bland tasteOvercoming ambiguous issuesAlcoholic beverage preparationMicroorganism based processesFruit juiceVitamin C
The invention relates to a method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice. The method comprises the following steps: (1) treating raw materials; (2) dipping the raw materials with peels; (3) regulating sugar; (4) establishing a yeast seed tank, and mixing pulp in the seed tank with pulp in a fermenting tank; (5) controlling fermentation; (6) separating sediment by a centrifuge; (7) fining; (8) performing early-stage preparation for cold treatment; (9) performing stability treatment on the wine body; (10) filtering the wine body by cross flow filtration to obtain the nanguo pear wine. According to the method, juice and pomace are mixed in a ratio of 1:1 in the raw material treatment step, so that the flavor in the nanguo pear peel can be well mixed in nanguo pear juice; furthermore, antioxidant potassium metabisulfite and vitamin C are added in the process, oxidative browning in juicing and fermenting processes can be inhibited under the protection of carbon dioxide; over contact between wine and oxygen can be prevented in a centrifugal precipitation mode, and the stability of the wine body can be guaranteed.
Owner:HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
Method for producing fruit antistaling agent
InactiveCN101467553ANo residueExtended service lifeFruit and vegetables preservationPreservativePotassium
The invention provides a production method of fresh fruit preservative. According to the invention, potassium pyrosulfite and stearic acid are mixed and heated, then refrigerated to get solid preservative after adding isinglass or starch; the preservative comprises 80-95 wt% potassium pyrosulfite, 1-2 wt% stearic acid and isinglass or starch. The invention has advantages of simple process and low cost; the preservative produced by the invention has long service life, good fresh-keeping effect and no toxic residue; the preserved melon and fruit has good color and taste.
Owner:TIANJIN ZHONGYING HEALTH FOOD
Double-phase stainless steel casting blank microstructure display chromatic corrosive and corrosion method
InactiveCN102768143ANo pollution in the processResponse is smooth and safePreparing sample for investigationCorrosion reactionDouble phase
The present invention relates to a double-phase stainless steel casting blank microstructure display chromatic corrosive and a corrosion method, and is suitable for the detection of double-phase stainless steel. The corrosive comprises components of: 1-8g of potassium metabisulfite, 10-25ml of hydrochloric acid with mass percent concentration of 40%, 5-5ml of nitric acid with mass percent concentration of 68% and 150-230ml of deionized water. The invention has advantages of reasonably designed formula, good corrosion effect, good display effect of structure of a corroded specimen, no pollution, stable corrosion reaction, and easy configuration.
Owner:ZHENSHI GROUP EASTERN SPECIAL STEEL
Mulberry wine and making method thereof
The invention provides mulberry wine and a making method of the mulberry wine. The mulberry wine is fruit wine made by joint fermentation of mulberries and grapes. The brewing method of the mulberry wine comprises the following steps: the grapes which are fused with the fragrance of the mulberries and are moderate in acidity are selected in the pervious season when the grapes are mature and made into frozen concentrated juice, and the juice is frozen and stored at minus 25 DEG C for use; next year, fresh and clean mulberry fruits are taken and crushed mildly before being mixed with concentrated grape juice after dilution according to the proportion of 3:1, potassium metabisulfite, pectinase and yeast are added to the mixed juice, white granulated sugar is added to adjust the sugar degree, the mixed juice is fermented at 18-20 DEG C for 15-30 days, and then the fruit wine is obtained. The fruit wine is rich in nutrition since the fruit wine integrates the nutrients of the mulberries and the nutrients of the grapes, thereby having the effects of preventing angiosclerosis, strengthening the spleen and stomach, aiding digestion, supplementing the nutrients, blacking the hair, beautifying the face, preventing cancer and the like; the nutritive value of the fruit wine is increased, the difficulty in fermentation and even the risk of vinegar formation by a rancidity effect due to poor liquidity of mulberry pulp are avoided, and therefore resources are utilized reasonably; moreover, the color is beautiful, the fragrance is strong, and the taste is rich and smooth.
Owner:鼎龙国际葡萄酒业有限公司
Preparation method of pumpkin wine
InactiveCN102876535AHigh glossNo precipitationMicroorganism based processesAlcoholic beverage preparationBiotechnologyPectinase
The invention relates to a preparation method of a product with pumpkins as raw materials, more specifically to a preparation method of a pumpkin wine. The pumpkin wine processed by the preparation method provided in the invention has mellow wine flavor and rich nutrition. The technological steps of the method include: conducting washing, peeling, dicing and pulping on pumpkins, immediately adding potassium metabisulfite, then adding 0.03-0.05mg of pectinase into every 100ml of pumpkin juice, and conducting thermal preservation at a temperature of 40-60DEG C for 2-3h; adding white sugar, adjusting the sugar content of the pumpkin juice to 15-20%, adding citric acid to adjust the acidity of the pumpkin juice to 0.5-0.7; inoculating 10-20% of active dry yeast into a sucrose solution with a concentration of 8%, and carrying out activation at 25-30DEG C for 1-2h so as to obtain a yeast activation solution; then inoculating 10-20% of the yeast activation solution into pumpkin juice clarified by pasteurization, and carrying out activation at 25-30DEG C for 20-24h; and performing fermentation, aging, blending, clarification as well as sterilization.
Owner:张慧
Method for fermenting red bayberry with dregs
InactiveCN102191152AIncrease profitHigh nutritional valueMicroorganism based processesAlcoholic beverage preparationMyrica rubraChemistry
The invention relates to a method for fermenting red bayberry with dregs. The raw materials comprise 0.9 to 1.0 cubic meter of red bayberry juice, 0.2 to 0.3 cubic meter of red bayberry dregs, 130 to 150 kilograms of white granulated sugar, 0.18 to 0.2 kilogram of food-grade potassium metabisulfite and 107 to 108 cfu / mL of red bayberry wine yeast. The fermenting method comprises the following steps of: weighing the raw materials according to the proportion of the raw materials; mixing the raw materials uniformly; adding the mixture into a fermenting tank; pumping the red bayberry fermenting liquid from the tank bottom by using a sanitary pump; entering from the tank top and circularly spraying for 2 hours per day; fermenting for 15 to 18 days; when the residual sugar in the fermenting tank is 5 to 10 g / L, stopping fermenting; separating the red bayberry wine and the red bayberry dregs; and fermenting to brew 1 cubic meter of the red bayberry wine. By the method, the red bayberry is utilized reasonably; the utilization ratio of the raw materials is increased; and the nutritional value of the produced red bayberry wine is high.
Owner:湖南瑞生源生物科技有限公司
Dragon fruit and mulberry fruit wine and preparation method thereof
ActiveCN104194996AFull bodiedSweet and sour tasteMicroorganism based processesAlcoholic beverage preparationFruit wineFruit juice
The invention discloses a preparation method of dragon fruit and mulberry fruit wine. The preparation method comprises the following steps: 1) preparing fruit juice of dragon fruits and fruit juice of mulberries for later use; 2) weighing the fruit juice of dragon fruits and the fruit juice of mulberries in a weight ratio of (7-10) to (1-2), and uniformly mixing to obtain mixed fruit juice; and 3) adding glucose, brewer's yeast, a yeast nutrient and potassium metabisulfite into the mixed fruit juice, fermenting till the alcoholic strength is 10-12vol% under a condition of 18-25 DEG C, removing the activity of brewer's yeast, sealing and aging the fermentation liquor for over 18 months under a constant temperature condition, filtering and sterilizing to obtain the dragon fruit and mulberry fruit wine. The fruit wine prepared by using the method is clear and transparent and ruby red in color, and the color can be maintained for a long time (at least three years). The body of the brewed fruit wine has special fragrance of original fruits and rich aroma, and the fragrance and aroma are very harmonically mixed together. The fruit wine prepared by the preparation method is sour and sweet and palatable in taste, mellow pure and free from extraneous odor.
Owner:GUANGXI QINZHOU MASHI FOOD
Preparation technology of cordyceps militaris grape wine
The invention discloses a preparation technology of cordyceps militaris grape wine; the preparation technology comprises the following steps of: firstly, mixing grape pulp and potassium metabisulfite and fermenting, adding sugar, keeping on fermenting, sterilizing and filtering to obtain a second solution, adding grape wine yeast and sugar, adjusting the pH (potential of hydrogen) value, then adding cordyceps militaris powder, mixing uniformly, fermenting to obtain a fourth solution, putting the fourth solution into constant-temperature ultrasonic equipment, treating by ultrasonic wave, stirring by using a high-speed mechanical stirrer, repeating the operation for 1-3 times, to obtain the cordyceps militaris grape wine finally. With the adoption of the above manner, the preparation technology of cordyceps militaris grape wine provided by the invention is high in extraction rate, high in speed and short in extraction time, does not damage the structure of an extract, is excellent in effect, and can extract cordycepin, adenosine and cordyceps polysaccharide as much as possible; and the obtained pure natural cordyceps militaris grape wine has significant effects in anti-fatigue, boosting immunity, regulating and reducing hyperlipidemia, delaying senescence and the like; in addition, the cordyceps militaris grape wine is soft in winey and is mellow and fragrant.
Owner:JIANGSU LONGLIQI BIOSCIENCE CO LTD
Method for brewing cider wine from concentrated apple juice
InactiveCN105199910AEasy to prepareReduce investmentAlcoholic beverage preparationAlcohol contentBrix
The invention provides a method for brewing a cider wine from a concentrated apple juice. The method comprises the following steps: adding potassium metabisulfite into the concentrated apple juice with a sugar degree of 19 to 21 Brix and acidity of 0.4 to 0.5% and carrying out primary standing to inhibit growth of bacteria; adding activated active dry yeast and carrying out fermentation at 20 to 25 DEG C until CO2 bubbles are not produced or the sugar degree does not change; after completion of fermentation, carrying out cooling and secondary standing so as to obtain bulk wine; subjecting the bulk wine to ageing and then carrying out filtering with diatomite so as to remove wine lees and a part of solids; and finally, carrying out filtering with a filter membrane to achieve degerming effect so as to obtain the cider wine. The invention provides the fermentation technology for brewing the cider wine from the concentrated apple juice. According to the invention, the concentrated apple juice is used as a raw material, then yeast is added for alcoholic fermentation, and after completion of primary fermentation, clarification, filtering and filling are successively carried out; and the cider wine prepared by using the method has alcohol content of 9 to 11% Vol, soft taste, elegant bouquet and good stability, and is clear, transparent and glossy.
Owner:LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
Making method of persimmon glutinous rice wine
ActiveCN104560520AImprove controllabilityImprove stabilityMicroorganism based processesAlcoholic beverage preparationBiotechnologyFermentation broth
The invention discloses a making method of persimmon glutinous rice wine. High-quality sticky rice and persimmons are used as raw materials for making wine, anqi sweet wine starter and anqi wine-making yeast are used as a saccharifying agent and a leavening agent, and a semisolid fermentation process is adopted to make the glutinous rice wine with the persimmon flavor. The making method of persimmon glutinous rice wine comprises the following key points: cleaning and soaking plump sticky rice with brewing water, steaming the sticky rice with steam and gelatinizing the steamed sticky rice completely; cooling the gelatinized sticky rice, mixing with the sweet wine starter for saccharifying the sticky rice; cleaning mature and fresh persimmons without rotting by brewing water and preparing persimmon pulp; adding with potassium metabisulfite for sterilizing the persimmon pulp, and mixing the persimmon pulp and the saccharified sticky rice uniformly; and activating the yeast and inoculating the yeast into the uniformly-mixed raw materials and fermenting, curing the fermentation liquid after fermentation, and then filtering and blending. The prepared persimmon glutinous rice wine has fresh, sweet, fine and smooth mouthfeel and has rich and natural fruit flavor, the fruit flavor is well coordinated with the aroma of the glutinous rice, and the persimmon glutinous rice wine is amber.
Owner:SHAANXI UNIV OF SCI & TECH
Breathable anti-abrasion anti-electrostatic and waterproof fabric and preparing method thereof
InactiveCN107740197AStable and guaranteed waterproof levelBreathable and wear-resistantConjugated cellulose/protein artificial filamentsArtificial filament heat treatmentPolyesterEthanolamine synthesis
The invention relates to the field of fabric production, in particular to a breathable anti-abrasion anti-electrostatic and waterproof fabric and a preparing method thereof. The fabric is formed by blending cotton and linen fiber, viscosity fiber and anti-electrostatic polyester fiber; the fabric is prepared from, by weight, 30-40 parts of cotton and linen fiber, 35-40 parts of viscosity fiber, 30-40 parts of anti-electrostatic polyester fiber, 33-46 parts of polylactic acid, 25-38 parts of metasilicic acid trimethyl ester, 22-28 parts of dilauryl thiodipropionate, 21-25 parts of sodium dodecyl benzene sulfonate, 13-17 parts of phosphatidyl ethanolamine, 9-14 parts of potassium metabisulfite, 8-9 parts of cetyl trimethyl ammonium bromide, 8-9 parts of hydroxypropyl starches, 5-7 parts of nano silicon dioxide, 5-7 parts of sodium cetyl sulfate, 4-6 parts of linoleic acid, 3-4 parts of silane coupling agent, 3-4 parts of binding agent and 180 parts of deionized water.
Owner:JIANGSU AOYANG SHIJIA CLOTHING CO LTD
Preparation process of composite fruit wine
InactiveCN110042032AReduce lossesGreat tasteMicroorganism based processesAlcoholic beverage preparationVitamin CAdditive ingredient
The invention discloses a preparation process of composite fruit wine. The process comprises the following steps: mixing, crushing and fermenting kiwifruits, peaches, food-grade vitamin C and potassium pyrosulfite, respectively fermenting the obtained juice and peel residues under a certain condition to obtain pre-fermentation liquor A and pre-fermentation liquor B, fermenting and clarifying the pre-fermentation liquor A and the pre-fermentation liquor B under a certain condition to obtain clarified fruit wine, uniformly mixing purified water, the prepared apple ferment and the clarified fruitwine, adjusting the alcohol content to 10-12 degrees by using the prepared distilled wine, and performing filling and sterilization to obtain the composite fruit wine. The composite fruit wine produced by the process effectively retains nutritional ingredients, so that a large amount of beneficial ingredients in the fruits such as vitamins, trace elements including zinc, iron, calcium and selenium, amino acids, proteins and pectin are not easy to get lost. The fruit wine is good in taste, pure in chroma, clear and transparent, combines the nutrients of kiwifruits, peaches, apples, peach blossoms and brown sugar, has a unique flavor and strong fruit fragrance, and is particularly suitable for women to drink.
Owner:NANYANG NORMAL UNIV
Roxburgh rose fruit wine and preparation method thereof
InactiveCN108624449AAchieve scaleIncrease production capacityAlcoholic beverage preparationFruit wineFiltration
The invention relates to roxburgh rose fruit wine and a preparation method thereof. The fruit wine is prepared by fermentation of raw materials in parts by weight, 800-1200 parts of roxburgh roses, 500-1000 parts of purified water, 30-70 parts of white granulated sugar, 0.05-0.1 part of yeast, 0.02-0.05 part of bentonite, 0.008-0.012 part of egg white and 0.13-0.18 part of potassium metabisulfite.The roxburgh rose fruit wine prepared according to the method has the advantages that unique flavor substances and various nutritional ingredients of the roxburgh roses are maintained, and the problems that the roxburgh rose fruit wine is easy to oxidize to generate the oxidation smell, becomes muddy easily to generate sediments, has short shelf life and the like are solved; after fermenting andaging, the roxburgh rose fruit wine is subjected to clarification, filtration, stabilization and refined filtration, so that the finished roxburgh rose fruit wine has stable color and luster and is clear and transparent, tastes soft, mellow, refreshing and fine, various fragrances interact with one another, and the aftertaste lasts long; the wine has unique taste of the roxburgh roses and the mellow sense of fruit wine, and has various health care effects of promoting digestion, tonifying spleen, promoting astringency, stopping diarrhea, clearing summer-heat by cooling, invigorating health effectively and the like.
Owner:贵州云上刺梨花科技有限公司
Preparation method of roxburgh rose extract
InactiveCN108403808AKeep active ingredientsIncrease added valueDermatological disorderPlant ingredientsFruit juiceRose water
Owner:厦门特旭生物科技有限公司
Making method of lemon fruit wine
InactiveCN105112222AWith health and beautyLow costAlcoholic beverage preparationFruit wineLemon juice
The invention discloses a making method of lemon fruit wine. The method includes the steps that lemon is juiced and then filtered to obtain normal lemon juice, and potassium metabisulfite is added into the normal lemon juice to obtain lemon juice; brown sugar is subjected to high-temperature sterilization to obtain sterile brown sugar; the lemon juice is added into a dry container, the sterile brown sugar is added into the lemon juice, and the sugar degree of obtained brown sugar lemon juice is regulated; the pH value of the brown sugar lemon juice is regulated, and activated saccharomycetes are added into the brown sugar lemon juice; the open container is placed in a constant-temperature culture box for fermentation, and primary fermentation is ended when the sugar degree of the brown sugar lemon juice reaches 0-5 degrees BX; the lemon juice is added into the container; the open container is placed in the constant-temperature culture box for secondary fermentation to obtain fermentation liquor; a clarifying agent is added into the fermentation liquor to obtain clarified liquor after standing; potassium metabisulfite is added into the clarified liquor for sterilization, and sterilized clarified liquor is sealed and stored to obtain the lemon fruit wine.
Owner:SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
Who we serve
- R&D Engineer
- R&D Manager
- IP Professional
Why Patsnap Eureka
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com