49 results about "Sake - alcoholic beverage" patented technology

The invention relates to the technical field of yellow rice wine storage, and discloses a method and equipment for storing yellow rice wine in large tanks. The equipment for storing the yellow rice wine in the large tanks comprises a supporting bottom plate, a tank body is fixedly mounted at the top of the supporting bottom plate, and a dissolved oxygen detection head is fixedly installed at the bottom of an inner cavity of the tank body; a temperature detector is fixedly installed at the position, located on the right side of the dissolved oxygen detection head, of the bottom of the internalcavity of the tank body; a PH value detection head is fixedly installed at the position, located on the right side of the temperature detector, of the bottom of the internal cavity of the tank body; and a heat conducting chamber is arranged on the side surface of the inner cavity of the tank body. According to the method and equipment for storing the yellow rice wine in the large tanks, it is ensured that the temperature cannot be too high when sake enters the inside of the tank body after the sterilization is completed through a buffer tank and a heat exchange refrigeration device, and it isensured that negative pressure inside the tank body in the tank body is not too high and the situation that the tank body is deformed due to high negative pressure inside the tank body does not occur;and the temperature detector and a heating plate can ensure that the temperature inside the tank body is moderate, so that fermentation bacteria are in a more suitable state, and therefore, the agingeffect is better.

The invention discloses a preparation method for cordyceps sinensis male moth wine. The method comprises the following steps of (1) preparation of cordyceps sinensis culture medium fermentation base liquor: taking fresh cordyceps sinensis rice culture medium, adding activated wine-making yeast for potting fermentation to obtain cordyceps sinensis culture medium sake, and then blending with high concentration soaked rice wine to prepare the cordyceps sinensis culture medium fermentation base liquor; (2) soaking and removing fishy smell: soaking dried male silk moth in the cordyceps sinensis culture medium fermentation base liquor for 30-60 days, filtering, adding a fishy smell-removing agent to remove part of the fishy smell to obtain a cordyceps sinensis male moth base liquor; and (3) alcoholizing and blending: blending longan soaked wine in the cordyceps sinensis male moth wine cordyceps sinensis male moth base liquor, adjusting alcoholic content to be 35-38 degrees, ageing for 1-3 months to obtain the cordyceps sinensis male moth wine. The cordyceps sinensis rice culture medium-a by-product of cordyceps militaris process is used as an important raw material; and further the cordyceps sinensis base liquor is produced by fermentation. The method takes full advantages of the cordyceps militaris rice culture medium, changes waste into wealth, greatly increases utilization rate of the cordyceps militaris rice culture medium and has very good economic benefits and social benefits.

The invention relates to the field of beer production, in particular to a sugarcane-flavored beer production process. The sugarcane-flavored beer production process specifically includes: malt crushing, stirring, heating and standing to obtain mash, heating and standing to obtain saccharified liquid, heating to inactivate enzymes, adding hops during boiling, and obtaining clear wort through filtration or whirling precipitation; After the wort is cooled and aerated, it is fermented at a suitable temperature, sake, and a certain proportion of sugarcane juice is added, then fermented and filtered, cooled and left to stand, and finally sugarcane-flavored beer is obtained. By adding sugarcane juice during the fermentation process, it can effectively The nutrition and flavor of sugarcane are preserved in beer, and the content of esters in beer is increased at the same time.

The invention relates to the technical field of wine brewing, in particular to a wine deacidification method. In the prior art, a wine deacidification method has certain defects in the deacidification effect and influences on stability, aroma and taste of wine. The method includes the following steps that firstly, titrable acid of a wine sample to be deacidified is measured, a target value is set, deacidification coefficients are selected according to different seasons, and the mass of required potassium carbonate and potassium hydrogen tartrate is calculated; secondly, potassium carbonate and potassium hydrogen tartrate are accurately weighed and mixed evenly to form a mixed deacidification agent; thirdly, wine to be deacidified with the mass 1-3 times that of the mixed deacidification agent is added into the mixture to be stirred, a trigger reaction is conducted, and the reaction is completed; fourthly, the trigger reaction product is added into raw wine to be deacidified, and evenly stirred and stands still, the raw wine to be deacidified is deacidified, and the raw wine is clarified; fifthly, after the raw wine stands still for 7-10 days, and upper layer clear wine is separated; sixthly, titrable acid of the deacidified raw wine is measured.

The invention discloses a method for enhancing the stability of fruit wine tartar. In the method, firstly, high-acid fresh fruit juice is fermented to obtain clarified fruit wine, and the aged fruit wine is refrigerated at low temperature for 5-8 days and then centrifuged to obtain upper-layer sake; Add sodium alginate solution to the sake, quickly circulate the sake added with sodium alginate solution, so that the sodium alginate solution and the wine sample are mixed evenly in the fermentation tank, and under the action of pulse electricity, free calcium ions in the fruit wine are adsorbed and settled ; Suction filtration, gumming and clarification; add sodium alginate solution and electric field treatment again, the fruit wine is suction filtration with diatomaceous earth and then membrane filtration and filling. The sodium alginate used in the present invention belongs to polysaccharide, is green and pollution-free, and is insoluble in alcohol. The pulsed electric field cooperates with the sodium alginate to quickly combine with calcium ions to form calcium alginate, and the formed calcium salt is easy to separate. The process is easy to operate and low in energy consumption. The stability of the fruit wine produced by the invention is significantly improved, and the quality of the fruit wine is obviously improved during the shelf life.

The invention discloses a high-concentration dilution system and method for zero-wine-loss beer. The system is arranged between a fermentation tank and a bright beer tank and comprises a filter and a rear buffer tank which are sequentially connected through a pipeline, wherein a deoxygenated water pipeline is connected to the filter, and fermentation liquor remaining in the filter is diluted by the deoxygenated water through the deoxygenated water pipeline and is jacked into the rear buffer tank. According to the high-concentration dilution system and method for zero-wine-loss beer, the fermentation liquor remaining in the filter and the system pipeline is treated through automatic circulation of the dilution machine and the rear buffer tank, so that the remaining fermentation liquor enters the bright beer tank after meeting the specification of bright beer, the wine loss is greatly reduced, and the zero-wine-loss dilution process of the fermentation liquor is realized as far as possible.

The invention relates to the technical field of beer production, in particular to a production process for improving the taste of beer. According to the technical scheme, the method comprises the steps that barley malt is selected and fed into a grinding machine to be ground, the ground barley malt is added into a saccharifying tank, and hot water is added for saccharifying treatment; adding maltose juice into a boiling pot, adding hot water, mixing with the maltose juice, boiling, and adding humulus lupulus into the boiling pot; adding the boiled sugar juice into a rotary precipitation tank, precipitating the sugar juice in the rotary precipitation tank, taking clear liquid, and sending the clear liquid into a water bath cooler; adding the cooled sugar juice into a fermentation tank, and adding yeast into the fermentation tank for fermentation; and filtering the fermented liquid, and feeding the filtered liquid into a clear beer tank to form beer. The taste of the beer is improved by reducing the usage amount of the humulus lupulus; the residual space in the fermentation tank is reduced, meanwhile, pressurization is performed, so that the pressure in the fermentation tank is increased, the fusion amount of carbon dioxide is increased, and meanwhile, the taste of finished beer is better through low-temperature fermentation.

The invention discloses a preparation method of low-alcoholicity sweet potato sake with vinegar fragrance. The method comprises the following steps: removing an aleurone layer from rice, mixing with sweet potatoes, adding amylase to saccharify, adding multi-strain mixed yeast, fermenting in a wide-mouth jar, and distilling to obtain sake. According to the invention, after standing and blending, the prepared sake is mellow and tasty, has unique sweet potato flavor, and can be added with acetic acid bacteria, so that the sake has slight vinegar fragrance, is slightly sour, has no bitter and astringent feeling, can stimulate appetite, clear food and prevent abdominal distension, and also has beautifying and toxin expelling effects.

A method for obtaining a food product from a wet waste block obtained from a production process for producing products such as beer, whisky, vodka, juniper berry, agave, liqueur or citrus fruit-based distillate, cider, sake, soy sauce and the like, comprising the steps of: adding an enzyme to the waste, an enzyme adapted to decompose possible gluten residues in the material and to act the enzyme for a period of time between 15 and 30 minutes; boiling the waste for at least 20 minutes; the waste materials are cooled and centrifuged, so that most moisture in the waste materials is eliminated; the material is dried with a radiofrequency dryer at a temperature between 70 DEG C and 100 DEG C for a time between 60 and 120 minutes in order to obtain a product having a relative humidity between 14% and 2% at the end of the drying. A food product comprising between 1% and 60% by weight of at least one powder obtainable from the waste obtained from the production process for producing beer, whisky, vodka, juniper berry, agave, liqueur or citrus fruit-based distillate, cider, sake, soy sauce and the like, and between 40% and 99% by weight of at least one cereal flour, vegetable flour or animal flour.