65 results about "White Wine" patented technology

Method and system of maceration of wines in fermentation with recovery of substances released into the atmosphere, which includes a first stage of pre-fermentative cold maceration, which is carried out on crushed grapes and stored in a fermentation tank and where there is an injection of CO2, in order to boost the dissolution of the aromas belonging to the fruity part of the grape; and a second stage where fermentation begins of the grape and the generation of CO2 that carries aromas and alcohol; these substances are sucked out as they are generated; and, subsequently, they are injected back into the must contained in the fermentation tank and it is a system with which it manages to carry out a method of substance recovery in the fermentation of wines; and the stable and structured fixation of aromas in white wine and also colour in red wines.

The invention relates to the technical field of wine bottle identity verification, in particular to a white spirit authenticity auxiliary judgment method, device and equipment and a storage medium. Storing the standard visual angle image data set to a preset identity database to obtain a wine bottle identity database; calling a matched image data set from a wine bottle identity database according to a preset OCR method and the to-be-detected wine bottle image data set; performing similarity analysis on the to-be-detected wine bottle image data set and the matched image data set according to a preset voting method and a preset weighted summation formula to obtain a white spirit authenticity auxiliary judgment result; a multi-dimensional image data set of the wine bottle is collected and preprocessed, a comparison basis is built by combining a standardized database and an OCR technology, a voting weighted judgment mechanism is innovated, and the authenticity identification accuracy of the white wine is improved.

1. Name of the designed product: wine bottle (Zui Hongtuo gold double-peak selected dry white wine). 2. Use of the designed product: used for containing wine. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view. 5. Other circumstances or explanations: part A is transparent material.

1. The name of the design product: wine box (Hongjinlong No. 1). 2. The use of the design product: used as a packaging box for packaging white wine. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view.

This invention relates to the field of food processing technology, and discloses a method for preparing crispy beef, comprising the following steps: S1, taking 100 parts by weight of beef, adding 3.25 parts by weight of salt, 0.2 parts by weight of peppercorns, 0.4 parts by weight of white wine, 40 parts by weight of ice water, and 0.007 parts by weight of sodium sorbate and 0.015 parts by weight of sodium nitrite dissolved in the ice water, and placing it in a tumbler and stirring for 30 minutes. This invention, through precise marinating, ice water tumbling, and 72-hour low-temperature marinating, allows the marinade to fully penetrate the beef fibers, thoroughly removing the fishy smell, improving water retention, and addressing the problem of dryness. A compound brine using 28 kinds of spices is used, resulting in a rich and layered aroma, overcoming the single flavor deficiency of traditional processes. Frying at 260℃ for 2 minutes creates a crispy exterior and tender interior with a stable texture, and the sugar flavor is diluted to enhance palatability. Combined with aseptic cooling, vacuum packaging, and 121℃ high-temperature sterilization, the shelf life is extended, batches are stable, suitable for industrial production, and significantly improves product quality and competitiveness.

Belonging to the technical field of insecticides, the invention discloses a sterilization insecticide, which comprises the following raw materials by weight: 20-40 parts of water; 0.1 to 0.5 part of herb of lindera glauca; 0.1 to 0.5 part of rhododendron molle; 0.2 to 0.7 part of Japanese raspberry root; 0.1 to 0.5 part of typhonium giganteum; and 0.1 to 0.5 part of Aconitum aureum. 0.1 to 0.5 part of pinellia ternate; 0.05 to 0.4 part of plant ash; 0.2 to 0.8 part of white spirit; according to the invention, the reagent with sterilizing and insecticidal effects can be obtained by rapidly proportioning water, herb of lindera glauca, rhododendron molle, root of Japanese raspberry, typhonium giganteum, root of aconitum var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var

The invention discloses a brewing method of fen-flavor liquor, and belongs to the technical field of liquor brewing.According to the technical scheme, the brewing method of the fen-flavor liquor is characterized by comprising the following steps that S1, sorghum is treated; s2, adding hot water into the sorghum, uniformly stirring, and stacking; s3, carrying out large-steam rice grain steaming on the rice grain moistened sorghum; s4, adding cold water into the steamed material, and uniformly stirring and mixing; s5, uniformly stirring and mixing the yeast powder and the sorghum to obtain a haw material; s6, fermenting in a cylinder, and taking out a large-hawthorn fermented material; s7, uniformly stirring and mixing the hawthorn fermented material and auxiliary materials, and distilling to obtain hawthorn wine; s8, adding water into the fermented grains distilled in the step S7, spreading for cooling, adding yeast powder to obtain secondary hawthorn materials, adding after-run into each jar after the secondary hawthorn materials are put into the jars, and sealing and fermenting; and S9, uniformly stirring and mixing the secondary hawthorn fermented material and the steamed auxiliary materials, distilling to obtain secondary hawthorn wine, and storing the secondary hawthorn wine. By adopting the brewing method, the wine yield of the fen-flavor white wine is increased, and meanwhile, the mellow and sweet taste of the wine body is also increased.

This invention discloses a healthy hot pot soup base formula and preparation method using tea oil as a substitute for beef tallow, belonging to the field of food seasoning technology. This method, with tea oil as the core, includes the following steps: First, tea broth is prepared using ultrasound-assisted extraction combined with cellulase and pectinase enzymatic hydrolysis, and then mixed with chicken bone broth, spices are added, and the broth is simmered at low temperature to obtain the soup base; second, the tea oil is refined; then, pickled peppers are chopped and mixed with refined tea oil and stir-fried, with lemon juice, vinegar, or white wine added to adjust the spiciness, then mixed with the soup base, and vitamin E antioxidant is added and cooked; finally, the product is obtained through heat sealing packaging and pasteurization. The hot pot soup base prepared by this invention is characterized by being light, refreshing, and healthy, retaining the traditional spicy and fragrant flavor while reducing animal fat content and gastrointestinal irritation, achieving a balance between health and deliciousness, and is especially suitable for health-conscious young consumers and those with weak digestive systems.

This invention discloses a microwave-induced fruit-aroma-enhanced fermented chili powder and its preparation method, belonging to the field of fermented condiment technology. The preparation of the fruit-aroma-enhanced fermented chili powder of this invention includes: washing and mincing fresh millet chilies, adding chopped onions, edible salt, sugar, and white wine, mixing well, and fermenting for 10-20 days; then spreading the fermented chili sauce evenly and placing it in a microwave drying device, setting the microwave output power to 1-6 kW, and microwave drying at 90-110℃ for 20-40 minutes; the dried product is then pulverized using a grinder and sieved to obtain the final product. Compared with existing technologies, this method significantly increases the content of key fruit aroma substances such as ethyl linoleate and linalool in the obtained product, exhibiting a prominent and lasting fruit aroma flavor; while achieving product pulverization, it significantly enhances the fruit aroma characteristics of the product, providing an effective solution for developing high-quality, flavor-harmonious fermented chili products.

1. The name of the design product: wine bottle (small Laung wine-piano edition). 2. The use of the design product: for packaging white wine. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view.

The invention discloses a traditional Chinese medicine composition for nourishing and blacking hair and a preparation method thereof, and belongs to the technical field of daily chemical products, the traditional Chinese medicine composition is composed of fleece-flower root, prepared rehmannia root, Chinese angelica, black sesame, mulberry, glossy privet fruit, eclipta, cacumen biotae, wolfberry, dodder, dried rehmannia root, red sage root, frosted mulberry leaf and sharpleaf galangal fruit. The preparation method comprises the steps of raw material pretreatment, normal-temperature liquor soaking, soft fire concentration, canning and sealing. The traditional Chinese medicine components in the traditional Chinese medicine composition are pharmacologically complementary, melanin synthesis can be promoted, hair follicles can be activated, scalp microcirculation can be improved, and the effects of nourishing and blacking hair, preventing hair loss and growing hair can be achieved. A skin irritation test and a clinical test prove that the composition has no skin irritation and sensitization, is high in external use safety, and can significantly reduce the amount of alopecia after being used for 12 weeks.

1. The name of the design product: wine box (white dragon). 2. The use of the design product: used as a packaging box for packaging white wine. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

1. The name of the design product: liquor packaging box (01). 2. The use of the design product: for packaging white wine. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

1. Name of the designed product: packing box (modern version). 2. Use of the designed product: used for packing bottled white wine. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo that best shows the design points: design 1 perspective view. 5. The designed product contains color. 6. Design 1 is designated as the basic design.

1. Name of the product in this design: Packaging Bottle (Pu Le Pu Le Craft Sparkling Dry White Wine). 2. Purpose of this design: for product packaging. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. The name of the design product: wine packaging box (Qiaomei red white wine Qingmei). 2. The use of the design product: the design product is used for containing bottled white wine. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view. 5. The design claimed contains color.

The invention relates to the technical field of pit mud preparation and curing, in particular to energy-saving white wine pit mud preparation and curing integrated equipment which comprises a mixing box, inner cavities of the mixing box are arranged in a layered mode, and at least three first partition plates evenly distributed in the circumferential direction of the mixing box are arranged in the first layer of inner cavity. The first-layer inner cavity is divided into a plurality of pretreatment cavities for treating raw materials by the plurality of first partition plates, and the second-layer inner cavity is a mixing cavity for standing and mixing the raw materials; a stirring assembly for mixing raw materials is arranged in the pretreatment cavity; a cabin cover for sealing the pretreatment cavity is hinged to the bottom of each first partition plate; and an opening and closing mechanism for controlling opening and closing of the cabin cover is arranged in the mixing box. According to the invention, the integrated function of cavity-divided differential pretreatment and standing mixing of pit mud raw materials is realized, and the technical problem of poor treatment effect caused by using the same container to treat the raw materials in the traditional pit mud preparation is solved.

1. The name of the design product: smell bottle (Y03). 2. The use of the design product: for perfume, white wine, coffee beans, essential oil, tea and other products smell sample flavor. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

1. Name of the design product: wine bottle (Xiaolang wine - the face of the river). 2. Use of the design product: used for packaging white wine. 3. Design points of the design product: the combination of shape and pattern. 4. Picture or photo that best indicates the design points: perspective view.

1. Name of the designed product: packing bag (Changle). 2. Use of the designed product: packing for white wine. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: front view.

This application relates to the field of fruit wine blending technology, and more specifically, to a method for blending a blueberry health wine. The method includes fruit selection and processing, selection and extraction of raspberries, prickly pears, and goji berries, cleaning of fermentation equipment, preparation of fermentation liquid, low-temperature fermentation, pressing and filtration, low-temperature aging, blending, sterilization, and bottling. This invention also provides a blueberry health wine with enhanced health benefits prepared by this method and the application of this blending method. This invention adds raspberry wine, prickly pear wine, and goji berry wine obtained by soaking dried raspberries, prickly pears, and goji berries in white wine to blueberry wine. These wines contain antioxidants such as phenols, ketones, and ascorbic acid, as well as other health-promoting components from raspberries, prickly pears, and goji berries. This ensures the smooth and sweet taste of the blueberry wine while adding more nutrients, giving the blueberry health wine enhanced health benefits.

The invention provides a wine formula capable of maintaining beauty, keeping young and regulating qi and blood and a preparation process thereof, and relates to the technical field of medicinal liquor, and the wine formula capable of maintaining beauty, keeping young and regulating qi and blood is characterized by comprising the following raw materials in parts by weight: 20-60 parts of ginseng, 40-70 parts of angelica sinensis, 50-80 parts of prepared rehmannia root, 30-60 parts of astragalus membranaceus, 70-100 parts of fructus lycii and 50-80 parts of longan aril. The traditional Chinese medicine is prepared from, by weight, 20-40 parts of roses, 8-15 parts of sanchi flowers, 5-12 parts of snow lotus herb and 20-40 parts of red dates. The preparation process comprises the following steps: step 1, washing, drying and slicing the medicinal materials; step 2, weighing the medicinal materials and mixing the medicinal materials with Baijiu; step 3, mixing the remaining materials, and seasoning; step 4, soaking in a dark position after sealing; 5, after soaking is completed, wine liquid is filtered out, and sub-packaging and storing are conducted. The invention has the beneficial effects of fully adapting to the physical state of modern people, ensuring the full effect of the drug effect and reducing the waste of the medicinal materials at the same time.

The invention relates to a bottled sparkling white wine and to the method for producing same. The bottled wine contains a measured amount of an opacifying agent that does not alter the organoleptic properties of the wine; said measured amount, added prior to final corking of the bottle, consists of a suspension of finely divided oenological activated carbon in a food-grade liquid.

The utility model discloses a foam generator which adopts the principle that a floating sleeve is pushed by inlet pressure and is closed by pressing the floating sleeve downwards by a spring after being sprayed. The problems that existing sealing glass is fragile, the crushing pressure is different, and fragments enter a finished product oil tank are solved, and the device belongs to the field of fire safety. The device mainly comprises a nozzle, a floating sleeve, a sealing ring, a shell, an O-shaped sealing ring, a cover plate and a spring, the nozzle is screwed at an inlet of the shell, the cover plate is fixed at the upper end of the shell through bolts, the floating sleeve is inserted below the shell, and the spring is arranged between the floating sleeve and the cover plate; during working, foam mixed liquid enters the shell through the nozzle, upwards pushes the floating sleeve and sucks air, and the foam mixed liquid passes through the foam outlet transverse pipe and the foam outlet flange to form foam covering and extinguish fire; the method has wide application prospects in petrochemical storage tanks, civil aviation fuel oil, military oil depots and white wine cellars.

This invention discloses a berberine hydrochloride-resveratrol self-assembled nanopesticide, its preparation method, and its application. The preparation method involves dissolving berberine hydrochloride and resveratrol separately in an organic solvent, mixing them in a molar ratio of 3:1–1:3, adding the mixture to deionized water, and then adding an alkaline solution; the mixture then self-assembles to obtain nanoparticles. Based on the principle of supramolecular construction, this invention utilizes the high compatibility of berberine hydrochloride and resveratrol in charge distribution and spatial geometry. Through multiple intermolecular forces such as electrostatic attraction, π-π stacking, and hydrogen bonding, the precise recognition and directional assembly of the two active molecules in the aqueous phase are achieved. This nanopesticide requires no additional synthetic adjuvants or nanocarriers, achieving confined enrichment of the active ingredients at the nanoscale, resulting in a significant synergistic effect. This nanopesticide significantly enhances the inhibitory activity against various pathogens such as *Botrytis cinerea*, *Fusarium oxysporum*, *Phytophthora capsici*, and *Rhizoctonia solani*, and exhibits excellent environmental biosafety.

This invention discloses a topical ointment for treating lumbar disc herniation and vertebral joint pain, and its preparation method. The ointment is prepared from Strychnos nux-vomica, Spatholobus suberectus, Polygonum cuspidatum, Acorus tatarinowii, Clematis chinensis, white wine, Asarum heterotropoides, frankincense, myrrh, cinnamon twig, Achyranthes bidentata, Pueraria lobata, Lycopodium clavatum, and excipients honey and petrolatum. The preparation method is as follows: Strychnos nux-vomica, Spatholobus suberectus, Polygonum cuspidatum, Acorus tatarinowii, and Clematis chinensis are soaked in white wine for one year to obtain a medicinal wine concentrate; Asarum heterotropoides, frankincense, myrrh, cinnamon twig, Achyranthes bidentata, Pueraria lobata, and Lycopodium clavatum are ground into a fine powder and mixed evenly to obtain a medicinal powder; the obtained medicinal powder is moistened with the medicinal wine concentrate, and honey and petrolatum are added and mixed evenly. Existing typical clinical cases show that the ointment of this invention has no side effects, can effectively relieve the symptoms of lumbar disc herniation, and the pain disappears after use with no long-term recurrence, demonstrating significant efficacy and ease of use.

1. Name of the designed product: wine bottle (four). 2. Use of the designed product: bottle for containing white wine. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best shows the design points: front view.

The invention provides jar changing equipment which comprises a conveying device, a valve body device and a flow dividing device, the conveying device comprises a containing cavity, wine liquid to be collected can be received into the containing cavity through the conveying device, and the wine liquid in the containing cavity is conveyed into a first wine jar through the conveying device; the valve body device can move up and down in the gravity direction to close or open the containing cavity, the valve body device comprises a first part and a second part which are connected with each other, the first part is arranged in the conveying device, the second part is arranged in the first wine jar, and the second part can make contact with the liquid level in the first wine jar; according to the wine jar replacement device, the liquid level is accurately controlled through a simple and reliable structure, the purpose of wine jar replacement is automatically achieved, then the production efficiency of white wine is improved, the recovery rate of after-run is guaranteed, the labor cost is reduced, and the quality of the production environment is improved.

The preparation method comprises the following specific steps: S1, weighing L-borneol crystal substances, D-borneol crystal substances and Baijiu, and mixing the L-borneol crystal substances, the D-borneol crystal substances and the Baijiu; s2, putting the mixture into a pressure cooker filled with distilled water, heating the interior of the pressure cooker to a boiling state of 100-105 DEG C by using big fire, and continuously cooking for 4-8 hours by using small fire; and S3, carrying out cooling crystallization treatment to obtain the racemic borneol.

The invention relates to a polysaccharide substance encapsulated resveratrol compound and a preparation method and application thereof.The compound comprises resveratrol and a polysaccharide substance encapsulating the resveratrol, the polysaccharide substance is linear polysaccharide, and the resveratrol can induce polysaccharide chains to expand so that the resveratrol and the polysaccharide chains can be preliminarily combined through hydrogen-bond interaction; the preparation method comprises the following steps: by taking resveratrol as a raw material, and reacting under the condition that the pH value is 6.0-9.0, double effects of carrier (polysaccharide substance) self-enhancement and object (resveratrol) stabilization are realized, the antioxidant activity of polysaccharide is enhanced through nanocrystallization modification, and the retention rate and the stability of resveratrol are improved through encapsulation.