51 results about "Sake - alcoholic beverage" patented technology

The application provides a rice heart-white gene WCG1 and application thereof, and particularly relates to positioning, cloning, function verification and application of a WCG1 gene for controlling a rice kernel heart-white phenotype. A C / A natural variation exists at a ninth exon 986 site of the WCG1 gene, the variation site makes the rice kernel present a heart-white phenotype, that is, a kernel middle heart-white and edge transparent phenotype, and the phenotype is an excellent phenotype of "sake brewing good suitable rice" specially selected in sake brewing.

The invention relates to the technical field of food science and engineering, and particularly discloses a production process and a formula of coffee wine. The production formula of the coffee wine comprises the following raw materials in parts by weight: a low-alcohol strong-flavor liquor base, herbal coffee beans, cordyceps sinensis, Chinese wolfberry fruits, glutinous rice, a flavor blending component, an acidity and color adjusting component and a sugar adjusting component. Wherein the alcoholic strength of the low-alcohol Luzhou-flavor liquor base is 38 degrees; the preparation method comprises the following steps: S1, preparing raw materials; s2, performing soaking; s3, performing cooking; s4, filtering; s5, storing the material juice; s6, preparing a sake base; s7, mixing; s8, blending flavor and color; s9, standing is conducted; s10, filtering is carried out; and S11, bottling. The production process and formula of the coffee wine can be used for producing high-quality and functional compound wine, and have the advantages of mild and efficient process, good product stability, harmonious and mellow flavor and full reservation of nutritional functional components.

The utility model relates to the technical field of beer production, in particular to a different-beer-variety clear wine tank conversion device which comprises a supporting table, no less than two clear wine tank bodies for storing different beer varieties are installed on one side of the top end of the supporting table, a liquid outlet pipe with a valve is installed at a liquid outlet of each clear wine tank body, and a liquid outlet pipe with a valve is installed at the liquid outlet of each clear wine tank body. And a sliding adjusting mechanism is mounted on one side, positioned on the sake tank body, of the supporting table. Through the cooperative design of the sliding adjusting mechanism, the switching mechanism and the cleaning mechanism, the bright beer tank bodies for storing different varieties of beer can be switched and butted on a semi-automatic beer filling production line; rapid butt joint of the sake tanks for storing different varieties of beer and the filling production line is achieved in an automatic disassembly and assembly and cleaning mode, tedious operation of manual disassembly and assembly and butt joint is avoided, and therefore the conversion and butt joint efficiency of the sake tanks for storing different varieties of beer is improved, and efficient filling production of different varieties of beer is facilitated.

To provide a new style beer-taste beverage which is rich in alcohol concentration and flavor by fermentation, although an authentic extract which has not been conventionally used is similar to a general Pilsner-style beer.SOLUTION: A beer-taste beverage comprising a malt fermented product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more.SELECTED DRAWING: None

The present application provides a method for preparing Japanese sake by using brown rice as raw material. The method is as follows: using common brown rice, soaking, steaming, then adding sweet koji into saccharification tank, sealing, incubating at 24-28 DEG C, then adjusting workshop temperature to above 6 DEG C and below 10 DEG C to inhibit yeast activity, meanwhile, keeping part of saccharifying mold activity to complete the decomposition and liquefaction of rice starch and saccharification, then squeezing or adding water to bring the lees to carry out the first fermentation, separating the solid rice skin layer rich in protein and fat, pumping the clear liquid into fermentation tank to carry out the second fermentation, sterilizing, clarifying and filtering to obtain Japanese sake. The method of the present application uses brown rice as raw material, without the outer polishing process, can prepare Japanese sake with pure taste, clear body, total acid, amino acid nitrogen and various sensory indexes meeting the Japanese sake brewing style, and the overall raw material and production cost can be reduced by more than 50% compared with the existing Japanese sake production process.

The invention belongs to the technical field of fermented tea beverages, and particularly discloses compound fermented Kangpu tea as well as a preparation method and application thereof. According to the compound fermented Kangpu tea, black tea water is inoculated with compound bacteria for fermentation, the compound bacteria are composed of foal bacillus medialis, saccharomyces cerevisiae and sake lactobacillus, the mass ratio of the foal bacillus medialis to the saccharomyces cerevisiae to the sake lactobacillus is 2: 2: (1-2), the preservation number of the foal bacillus medialis is WDCM No. JCM 16936, the preservation number of the saccharomyces cerevisiae is CGMCC No. 2.3973, and the preservation number of the sake lactobacillus is CGMCC No. 2.3973. The sake lactobacillus is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.34016. Compared with single-bacterium or two-bacterium composite inoculated fermentation, the growth activity, the acid production capacity and the reducing sugar consumption capacity of the Kangpu tea are better, the content of flavor substances such as aldehydes and esters is improved through the GC-IMS technology, and the flavor quality of the Kangpu tea is improved.

The preparation method of the raspberry wine comprises the following steps: S1, pretreating raw materials: cleaning raspberries and litchis, freezing for later use, unfreezing before crushing, and mixing and pulping; washing red rice, cooking, and cooling for later use; s2, saccharifying: adding sweet distiller's yeast and Maotai-flavor yeast into the red rice, adding purified water, uniformly stirring, and fermenting to obtain a saccharified product; s3, performing enzymolysis: adding pectinase into the mixed fruit pulp of the raspberries and the litchis, and performing extraction to obtain enzymolysis fruit pulp; s4, main fermentation: preparing a suspension from active dry yeast and distilled water, activating in a constant-temperature water bath, and adding the activated yeast liquid into a mixture of the saccharification product and the enzymolysis fruit pulp for low-temperature fermentation; s5, separation and post-fermentation: after the main fermentation is completed, separating sake from fruit paste and yeast, and performing post-low-temperature fermentation on the sake; and S6, ageing and filtering: ageing the wine liquid after the secondary fermentation, naturally clarifying, filtering, and taking supernate, so as to obtain the raspberry wine. The invention solves the problems of nutrition loss, single flavor and unstable quality of the existing raspberry wine.

This invention discloses a sake brewing process using highland barley as raw material and its application, belonging to the field of fermented wine brewing technology. The process includes: after finely peeling the raw material, controlling the temperature of the added grain-moistening water to include, but not limited to, 15℃~25℃, and moistening the grain with water at a mass ratio of 115%~125% for 16~18 hours; steaming the grain under normal pressure for 13~17 minutes after steaming to promote deep starch gelatinization; spreading and cooling the grain mash until the core temperature is 17℃~19℃, then mixing it with baijiu koji at a low temperature; subsequently implementing a two-stage slurry control mode of "first solid-state stacking saccharification, then adding 75%~85% external water for dilution fermentation"; after fermentation, the mash is coarsely filtered and then precisely filtered through a 0.22~0.45um microporous membrane, combined with instantaneous heat passivation at 68℃~72℃ and rapid cooling. This invention not only increases the yield of finished wine by 8.7% to 11.3%, but also reduces the content of fusel oil by more than 60%, overcoming the industry pain points of non-distilled barley fermented wine being prone to loss of luster and sedimentation during its shelf life. The finished wine is clear and pure, with a typical and elegant aroma of the original grain.

This invention discloses a process for producing sake based on multi-strain mixed fermentation and its flavor profile, belonging to the field of sake brewing technology. This invention provides a method using japonica rice from Northeast China as raw material, employing multi-strain, sequential low-temperature fermentation to regulate ester, acid, and alcohol production during the sake fermentation process. This results in a sake product with flavor compounds at levels and proportions comparable to Japanese sake. The strains include *Rhizopus oryzae*, *Rhizopus chinensis*, *Issaccharomyces orientalis*, and *Saccharomyces cerevisiae*. Compared to existing technologies, the microbial combination, inoculation amount, and inoculation sequence of this invention, combined with synergistic saccharification and fermentation, achieves a ratio of isoamyl acetate, ethyl hexanoate, ethyl lactate, and ethyl acetate, as well as a total ester content, reaching the levels of typical Japanese sake.

This item is a one-liter bottle bag for carrying one-liter bottles of sake or other liquids.

The invention discloses a brewing method of yellow rice wine, which adopts lactobacillus sake L.48 with the preservation number of CCTCC NO: M 20221306, the strain deletes histidine decarboxylase gene, the CRISPR (clustered regularly interspaced short palindromic repeats) repetition number is 39, and biogenic amine can be obviously reduced. According to the process, rice cleaned with warm water is taken as a raw material, lactobacillus sake L.48 is inoculated for co-fermentation with yeast and distiller's yeast, primary fermentation is performed at 25-32 DEG C, secondary fermentation is performed at 18-25 DEG C, and the process is completed within 23 days. Compared with a traditional rice soaking method, the production period is shortened, the biogenic amine content in the product is reduced by more than or equal to 60%, and the ester aroma is improved by 2-3 times.

This invention relates to a method for producing cider, specifically to a sake yeast strain of brewing yeast and the termination of fermentation. The invention is based on the surprising discovery that using sake yeast in cider production yields a beverage with excellent sensory characteristics. In particular, the beverage possesses a pleasant fruity / fruity aroma, which is generally desirable in cider.

The invention discloses bamboo shoot flavor sake and a preparation method thereof, and belongs to the technical field of food processing and brewing. The method comprises the following steps: blanching husked bamboo shoots, cooling, and crushing to prepare bamboo shoot pulp; adding water into the bamboo shoot pulp, carrying out primary enzymolysis by using cellulase and pectinase, then carrying out secondary enzymolysis by using neutral protease, then inactivating enzyme and centrifuging to obtain supernate, namely a bamboo shoot flavor precursor liquid; in the preparation process of the sake, 60%-70% of the total amount of the bamboo shoot flavor precursor liquid is added within 12-24 h after other fermentation raw materials except the bamboo shoot flavor precursor liquid are added, the remaining bamboo shoot flavor precursor liquid is added within 48-72 h after the bamboo shoot flavor precursor liquid is added for the first time, and the bamboo shoot flavor sake is obtained after fermentation is completed. The bamboo shoot flavor sake prepared by the invention has obvious bamboo shoot faint scent, mellow and sweet taste, harmonious wine body and excellent fusion degree of the bamboo shoot flavor and the sake.

1. Name of the designed product: wine bottle (Tang Dynasty Qingjiu 750ML). 2. Use of the designed product: for packing wine. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: perspective view. 5. The light yellow liquid in the design picture is the content not belonging to the claimed design. 6. Other circumstances needing explanation: the part marked A is made of transparent material.

The utility model discloses a squeezer for producing and processing sake, which comprises a squeezer body, a round rod is arranged at the top of the squeezer body, the round rod is in sliding connection with the top of the squeezer body, and the bottom of the round rod is fixedly connected with a pressing disc. The filter barrel is moved into the squeezer body, a user starts the motor, the output end of the motor drives the worm to rotate, the worm rotates to drive the worm gear to rotate, the worm gear drives the rotating rod to rotate, the rotating rod can drive the gear to rotate, and the gear drives the toothed plate to move. A toothed plate drives a round rod to move downwards, the round rod drives a pressing disc to press a filtering barrel, clear wine liquid is pressed out of raw materials and collected through the filtering barrel, efficient machining of the squeezer body is facilitated, the existing mode that hydraulic equipment is tedious and inconvenient to overhaul is replaced, and therefore the purposes of being simple in structure, convenient to operate and high in practicability are achieved. And maintenance is convenient, and efficient machining is achieved.

The invention discloses a method for detecting ligustrazine by using a fluorescent probe, the probe is a Tb-EDTA complex, and is formed by coordination of Tb < 3 + > and ethylenediamine tetraacetic acid; based on a fluorescent quantitative analysis method, the probe is used as a recognition element, and the ligustrazine content in a liquor sample is detected. The probe is formed by coordination of Tb < 3 + > and EDTA (ethylene diamine tetraacetic acid), and a charge transfer (LMCT) process from a ligand to metal is regulated and controlled by utilizing a specific coordination effect between ligustrazine (TMP) and a Tb < 3 + > center, so that fluorescence quenching at 548 nm and new fluorescence peak enhancement at 650 nm of the probe are caused, and ratio type response is formed. The probe is simple to prepare and good in stability, and has a wide linear detection range (0.1-40 [mu] mol / L), a low detection limit (0.038 [mu] mol / L) and excellent selectivity on TMP. The probe is successfully applied to quantitative detection of TMP in complex actual samples such as soy sauce type white spirit, sake and urine, the recovery rate is high, repeatability is good, and a new powerful tool is provided for food flavor analysis and biological medicine monitoring.

This item is a cup. The inside of the item has a convex portion resembling a mountain. When the cup is tilted, the fluid poured into the cup circulates around the convex portion. For example, when the cup is tilted and the fluid circulates, the aroma of sake is released.

The system according to the embodiment aims to recommend the best sake to wine lovers and effectively communicate its appeal. [Solution] A system according to an embodiment includes a reception unit, an analysis unit, a proposal unit, and a visualization unit. The reception unit inputs a user's preferred wine characteristics. The analysis unit analyzes the taste of sake based on the information input by the reception unit. The proposal unit analyzes the data obtained by the analysis unit and proposes the most suitable sake. The visualization unit visualizes the analysis results obtained by the proposal unit.

The invention relates to a method for preparing yak milk ice cream by using a lactobacillus sake microcapsule, which comprises the following steps of: 1) microencapsulating lactobacillus lactis by using whey protein isolate and sodium hyaluronate as wall materials to prepare a wet microcapsule; 2) mixing yak milk, lactose, a stabilizer and an emulsifier, heating and homogenizing to obtain a mixed material; 3) sterilizing the mixed material, cooling, and aging; 4) performing inoculation and incubation of lactobacillus sake wet microcapsules on the aged materials to obtain a yak milk ice cream mixture; and 5) adding the mixture into an ice cream machine for congelation to obtain the yak milk ice cream, and putting the ice cream into a cup and freezing and storing in a refrigerator. According to the preparation method disclosed by the invention, whey protein isolate and sodium hyaluronate are used as wall materials to microencapsulate lactobacillus sake, and the microencapsulated lactobacillus sake is added into the yak milk ice cream, so that the activity of probiotics and the quality of the ice cream are improved, and the preparation method can be applied to the development of functional probiotic ice cream.

The utility model discloses an energy-saving yellow wine high-temperature instantaneous sterilization and storage system. The energy-saving yellow wine high-temperature instantaneous sterilization and storage system comprises a balance cylinder, a material pump, an aging tank, a cleaning system and a timing high-temperature sterilization system, the balance cylinder is used for receiving sake raw materials and inputting the sake raw materials into the timing high-temperature sterilization system under the power of the material pump; the cleaning system is used for cleaning the balance cylinder, the aging tank and the pipeline; the timed high-temperature sterilization system is used for carrying out timed high-temperature sterilization on the sake raw material conveyed from the balance cylinder in a 120 DEG C stabilizing pipe after the sake raw material sequentially passes through the material heat exchange system and the material heating system; the sterilized sake raw material is cooled by the heat energy recovery system and the material heat exchange system in sequence and then is conveyed into the aging tank to be aged and aged. According to the device, normal-temperature conveying of sake raw materials is achieved, then preheating and heating are conducted, high-temperature timing sterilization is conducted, heat exchange cooling conveying is conducted, preheating and heating of hot water of a heating system are achieved, heat energy is greatly saved, and energy consumption is reduced.

The invention relates to a method for optimizing the quality of sake by grinding rice. By selecting rice with the milling degrees of 80%, 70%, 60%, 50% and 40% and combining physicochemical property analysis, aroma component analysis and sensory analysis of the rice, a correlation model between the milling degrees of the rice and the flavor of the sake is established, and the sake production process can be optimized according to different market requirements. Experimental results show that the sake brewed from the rice with the grinding degree of 50% has the best nutritional ingredients, fragrance and taste, and is suitable for production of high-quality sake; the grinding degree is 70%, and 60% of rice provides balanced alcoholic strength and taste, so that the rice wine is suitable for the taste of the public; the rice with the grinding degree of 40% is suitable for rapid fermentation and high-alcoholic-strength sake production. The method provides a new thought for optimization of a sake production process, and the flavor and quality of the sake can be flexibly adjusted according to market requirements.

To provide a refreshing low-alcohol Sake (Japanese rice wine) having good drinkability in spite of having an alcohol concentration lower than that of a general Sake, and having flavor like that of Japanese rice wine.SOLUTION: A sake having an alcohol content of 3 to 7 (v / v%), a glucose level of 5 to 12g / dL, and a total concentration of lactic, citric, and malic acids of 1000 to 3000mg / L. The sake may be sake defined by the Japanese Liquor Tax Law. The sake can be produced by brewing.SELECTED DRAWING: None

The invention provides a method for improving the flavor of beverage wine and the beverage wine. The method for improving the flavor of the beverage wine comprises the following steps: respectively baking a first wood block and a second wood block; mixing the fermented sake with the baked first wood block and second wood block, and aging; wherein the first wood block comprises at least one of a Mongolian oak wood block and a maple wood block, and the second wood block comprises at least one of a cherry wood block and a Shangri-La oak wood block; when the first wood blocks and the second wood blocks are the same in size, the ratio of the number of the first wood blocks to the number of the second wood blocks is (0.5-1.5): 1. The baked wood blocks are added in the aging process of the fermented sake, and the ratio of the number of the first wood blocks to the number of the second wood blocks is regulated and controlled to be within a suitable range, so that the caramel taste and the honey taste are synergistically improved, and the wine body is endowed with fruity flavor and sweet flavor attributes within a relatively short time.

The objective is to provide a method for manufacturing beverages, a beverage filling apparatus, and a beverage manufacturing apparatus that can enhance the aroma and taste of beverages by efficiently removing dissolved oxygen from beverages such as sake. [Solution] In a beverage filling process in which a beverage is supplied into a container under an argon gas atmosphere and dissolved oxygen in the beverage is removed while filling the container by bringing the beverage into gas-liquid contact with the argon gas, the container is purged with argon gas and the beverage is supplied into the container under an argon gas atmosphere while colliding with the inner surface of the container, thereby increasing the gas-liquid contact area between the beverage and the argon gas.

The invention provides a rice core white gene WCG1 and application thereof, and particularly relates to positioning, cloning, functional verification and application of a rice core white phenotype control WCG1 gene. C / A natural variation exists at the 986 site of the ninth exon of the WCG1 gene, the variation site enables rice grains to present a white-core phenotype, namely, the middle-core-white and edge-transparent phenotype of the grains, and the phenotype is an excellent phenotype which is specially selected in sake brewing and is suitable for wine making.

To provide an alcoholic beverage that contains a high concentration of polyphenols, exhibits a bright transparent red color, and can retain a refreshing sour flavor for an extended time, which has been unavailable traditonally.SOLUTION: An alcoholic beverage of the present invention is characterized by being composed of an alcoholic beverage base material containing a Hibiscus roselle extract. The Hibiscus roselle extract is characterized by containing polyphenol components. The alcoholic beverage base material is characterized by being transparent red in color. The alcoholic beverage is further characterized by having a pH of 4.5 or less. The Hibiscus roselle extract is characterized in that its Brix value is 0.3 or more. The alcoholic beverage base material is characterized by being any one or a combination of shochu, vodka, gin, maotai liquor, baijiu, sake, plum wine, whisky, and beer.SELECTED DRAWING: None

The invention provides a beer filling guiding and jacking control system and method. The beer filling guiding and jacking control system comprises a clear beer conveying pipeline L1 and a CO2 supply pipeline L2. The medium switching valve group V1 is arranged at the intersection of the sake conveying pipeline L1 and the CO2 supply pipeline L2 and is used for selectively connecting one of the sake or the CO2 into a downstream main conveying pipeline; and the online conductivity sensor S1 is arranged on the main conveying pipeline, is positioned at the upstream of the wine filling machine and is used for detecting the conductivity value of the flowing fluid in real time. According to the invention, the mixing of water and gas is avoided, and the comprehensive technical effects of guaranteeing the original concentration of beer, reducing dissolved oxygen and greatly reducing the loss of beer and the consumption of CO2 are realized.

The utility model discloses a raw material soaking and cleaning device for rice sake preparation, which relates to the technical field of food processing equipment and comprises a support frame and a soaking tank fixedly mounted on the left side of the upper end of the support frame. A motor is fixedly installed at the upper end of the right end of the supporting frame and installed at the right end of the soaking tank, a cleaning impeller is fixedly installed at the output end of the motor, a soaking and cleaning mechanism is arranged in the soaking tank, and a scraping plate is rotationally installed on the upper portion in the left end of the soaking tank. Raw materials are placed in the soaking tank to be soaked, then a motor drives a cleaning impeller to rotate, water in the soaking tank rotates along with the cleaning impeller, the raw materials in the soaking tank are cleaned, the motor drives a bevel gear to rotate, a driven belt wheel drives a scraping plate to rotate, and the cleaned raw materials are scraped out through the scraping plate; the rice sake has the advantages that impurities are effectively removed, the taste and quality of the rice sake are improved, the risk of infectious microbe pollution in the brewing process is reduced, and the safety of the sake is guaranteed.

Previously, seasonings made from sake lees have been known to enhance umami and richness, as well as reduce the odors of meat and seafood. However, there is no knowledge about its effect in making meat and seafood feel moist and tender. [Solution] We offer a seasoning that uses digested sake lees (sake lees) as an ingredient, obtained by digesting (breaking down) sake lees with koji and enzymes, resulting in a moist and tender texture for meat and seafood.

This utility model relates to the field of sake distillation cooling, and discloses a cooling device for sugar-free osmanthus sake distillation. The device includes a cooling cylinder, with a cooling pipe fixedly connected to the inner wall of the cooling cylinder. A circulating chiller is installed outside the cooling cylinder, and a circulating pump is fixedly connected to the outer wall of the circulating chiller. An air pump is fixedly connected to the top of the cooling cylinder, and an air supply pipe is fixedly connected to the output end of the air pump. A through hole is formed in the outer wall of the air supply pipe. A rotating cylinder is installed inside the cooling cylinder, and a vent hole is formed in the outer wall of the rotating cylinder. In this utility model, by incorporating the cooling pipe, circulating chiller, and circulating pump, and utilizing the spiral cooling pipe to extend the cooling path of the distillate, the air pump distributes air through the through hole in the air supply pipe, combined with the motor-driven rotating cylinder and spiral blades to agitate the liquid, ensuring rapid and uniform cooling and condensation of the sugar-free osmanthus sake distillate, thus improving the cooling effect.