32results about How to "Clear and bright color" patented technology

The invention discloses a production process of pollen wine, which comprises the preparation of a base liquor, the preparation of a pollen liquid, and the preparation of a leaching solution of polygonum capitatum, red date, longan, radix rubiae and medlar, when preparing the base liquor, the process comprises: firstly putting wine materials into a small pottery jar for saccharification and fermentation, then combining the materials to a big pottery jar for comprehensive fermentation, implementing distillation, filtration and the first blending, storing the prepared base liquor for more than one year, evenly mixing the prepared base liquor, pollen liquid and the leaching solution of polygonum capitatum, red date, longan, radix rubiae and medlar in proportion, and sealing and storing the mixture so as to obtain the finished pollen wine. The pollen wine produced by the improved process of the invention has rich nutrition, faint scent, mellow taste, clear, bright, uniform and stable color, and the guarantee period of the product is long, so the pollen wine is a nutrition and health type beverage wine with special flavor.

The invention discloses a novel crystal mud bonsai cultivation method for fish and vegetable co-cultivation. The method includes adopting crystal muds in different colors formed using nutrient solution, amino acid liquid fertilizer and rooting agent as substrate, adopting a water floating seedling technology, matching a movable, permeable gauze bag to an ordinary flower water cultivation glass jar, filling with the crystal muds, and transplanting highly-ornamental vegetable or flower seedlings into the crystal muds. Compared with the prior art, the novel crystal mud bonsai cultivation method has the advantages that plants are planted on the crystal muds and fishes are cultured below the crystal muds in water, the problem of anoxia since plant roots are soaked in water in a long term is solved, and the problem of long-term nutrition supplying for plants can be solved; since the crystal muds are nutrient and permeable and have transparent and bright colors, attractiveness of bonsais is improved, the varieties of cultured plants can be increased, the bonsais can be used for viewing leaves, flowers, roots, fruits and fishes, and good ornamental effect is provided.

The invention relates to honey fresh and pasteurized beer and a brewing method thereof. Honey is used for replacing grains for brewing, and a method for brewing the honey fresh beer comprises the following steps: firstly preparing a hop soaking solution, putting honey into the hop soaking solution, pasteurizing, adjusting acidity with citric acid, adding saccharomyces cerevisiae, adding a fermentation nutritional agent, carrying out heat preservation and fermentation for 3-15 days in a closed container so that the sugar degree of mixed liquor is reduced to 4 degrees and the alcohol content is 3-3.5%, cooling to 0 DEG C, and precipitating the saccharomyces cerevisiae, wherein supernatant is the honey fresh beer. The method for brewing the pasteurized beer comprises the following steps: carrying out closed fermentation on the mixed liquor until the sugar degree is 0 degree and the alcohol content is 5.0-5.8%, pasteurizing the mixed liquor, and filtering, so that the honey pasteurized beer is obtained. The honey fresh and pasteurized beer has the characteristics that colour is clear and bright, foam is rich, taste is pure, and the honey fresh and pasteurized beer has beer flavour and honey fragrance at the same time and has multiple effects of reducing blood fat, softening blood vessels, promoting blood circulation to remove blood stasis and improving body immunity; and meanwhile, a technology is scientific and reasonable, thereby being applicable to a home-made mode and being also applicable to large-scale industrial production.

The present application relates to a method for manufacturing a composition of fermented soybean products and a composition of fermented soybean products manufactured thereby.

The invention relates to a Pu'er tea spirit and a preparation method thereof. The grains undergoing the tea liquor dipping treatment are steamed and subject to fermentation by adding with domesticated yeasts; the fermentation liquor is filtered, sterilized at a high temperature, has the alcohol content reduced to 8 to 20 degrees by drinkable alcohol with the concentration of 95 percent, and is filtered by activated alumina or diatomaceous earth to prepare the clear, rufous, bright and transparent Pu'er tea spirit; the spirit has tea aroma and bouquet of the typical Pu'er tea, is rufous, clearand transparent and is pure and fine in taste. The method of the invention can be also applied to the brewing of black tea, green tea and Oolong tea. The Pu'er tea spirit and the preparation method increase the added values of mid-and low-grade tea leaves, and extract nutrient contents with excellent quality from spirits and teas for people, and simultaneously provide a brand new page for the research of the brewage by the fermentation of tea liquids.