31results about How to "Difficult to get ahead" patented technology

The invention discloses a brewing method for increasing the ethyl lactate content of rice-flavored liquor and reducing the fusel oil content. The method comprises the following steps: soaking rice in water for 3 to 5 days, and then separating the soaking water to obtain lactic acid bacteria rich The rice milk water; the rhizopus oryzae is gradually expanded and cultivated into bran koji, and then the rhizopus oryzae bran koji is mixed with the small koji to obtain a mixed koji; after the rice is boiled, it is cooled and placed in the saccharification tank, and the mixed koji is added for saccharification, from the saccharification tank The bottom is ventilated with air for 12-18 hours to obtain saccharified fermented grains; then add fermentation water, rice milk water, acid protease and acid-resistant glucoamylase, mix evenly, pump into a large tank for fermentation, and ferment for 13-15 days. The liquid is distilled to obtain rice-flavored liquor with high ethyl lactate and low fusel alcohol. The method of the invention not only increases the ethyl lactate in the rice-flavored liquor, but also reduces the content of fusel oil without reducing the liquor yield.

The invention discloses a brewing method of yellow wine of tea flowers, relating to a brewing method of novel yellow wine of tea flowers. The method comprises the steps: a dimple is constructed; when the dimple is overflowing with sugar liquor, wine cube is replenished; 3 to 5 hours later, the leaching liquor of tea flowers prepared is put in the dimple; water with the weight of 1.0 to 2.0 times of rice is replenished; fully stirring is carried out, the temperature and the moisture are preserved; the mixture is stirred every 2 to 4 hours, the product temperature is reduced so as to lead the temperature in a tank to be consistent; after 20 to 30 days of tank dropping, the main fermentation is basically finished, the tank is irrigated to carry out post-fermenting and aging for 60 to 90 daysand obtain fermented grains; and the yellow wine of tea flowers with the alcoholic strength of 11.0 to 15.0 is obtained by carrying out squeezing, defecating, wine boiling and storing. The brewing method adds no pigment, essence and additives, and leads the wine to be novel yellow wine which has brownish red color and luster, fruity taste, low alcoholic strength and richer nutrient components.

The invention relates to blended lychee rose wine and a preparation method thereof. With mixed fermentation juice of lychee, red grapes and white grapes as well as fruit of Chinese wolfberry, red jujube, radix glycyrrhizae, radix ginseng and apple powder as raw materials which are added with rose essential oil or rose hydrosol and are assisted by a blending agent and a proper amount of adjuvants,the lychee rose wine is prepared by the method comprising the following steps: 1) selecting and cleaning, cooling, peeling off and depitting, and squeezing the lychee, and conducting enzymatic hydrolysis, standing by and conducting clarifying, separating out clear juice, and freezing and concentrating the clear juice so as to obtain lychee clear juice; 2) extracting juice from the red grapes and the white grapes in a separated mode, and adding the red grape juice and the white grape juice to the lychee clear juice; and 3) adjusting components of the juice, conducting fermentation, conducting aging, implementing fining and implementing cold treatment, adding the fruit of Chinese wolfberry, red jujube, radix glycyrrhizae, radix ginseng and apple powder, conducting blending, adding the rose essential oil or rose hydrosol, filtering obtained liquid by virtue of a membrane, and filling the liquid, so that the lychee rose wine is obtained. The lychee rose wine prepared by the invention is clear and transparent in wine body and low in content of volatile acid, and the lingering bitterness of the wine body is obviously reduced; the wine is low in content of fusel oil; and the wine has suchfunctions of resisting oxidation, tonifying qi and blood and the like. The lychee rose wine provided by the invention is applicable to the preparation of various health-care wine drinks; therefore, the lychee rose wine has a broad market prospect.

The invention relates to a litchi rose wine and a preparation method thereof. The lychee rose wine uses lychee raw wine, red wine, and white wine as raw materials, and adds rose essential oil or rose hydrosol, and is equipped with fructose syrup and white sugar as a blending agent, supplemented by an appropriate amount of auxiliary materials, and is prepared by the following method: 1 ) Litchi harvesting, sorting, cleaning, cooling, peeling and pitting, pressing, enzymatic hydrolysis; lychee original wine; 3) blending, adding rose essential oil or rose hydrosol, membrane filtration, filling and sealing, and then the lychee rose wine is obtained. The prepared lychee rose wine has a clear and transparent body, low volatile acid content, significantly reduced aftertaste of the wine body, good taste, low fusel oil content, is not easy to get on top, and has anti-oxidation and other effects. The invention is applied to the preparation of various alcoholic beverages, especially widely used among white-collar women, and has broad market prospects.

The invention relates to a litchi rose wine and its preparation method and application. The present invention uses lychees to scientifically ferment lychees to prepare raw lychee wines and red and white wines, and uses lychees as the monarch drug to select wolfberry, red dates, licorice, ginseng and apple powder, and mixes with blending agents and appropriate auxiliary materials. It is prepared by the following method : 1) Litchi harvesting, sorting, cleaning, cooling, peeling and pitting, pressing, enzymatic hydrolysis; 2) Static clarification, separation of clear juice, freeze concentration, composition adjustment, tank fermentation, suspension of fermentation, aging, gumming 1. Cold treatment to obtain lychee raw wine; 3) adding wolfberry, red dates, licorice, ginseng and apple powder; 4) blending, membrane filtration and filling to obtain. The lychee rose wine prepared by the invention has a clear and transparent wine body; the content of volatile acid is low, the aftertaste of the wine body is obviously reduced, and the taste is good; Qi detoxification. The invention is applied to the preparation of various health-care alcoholic beverages, and has broad market prospect.

The invention belongs to the technical field of preparation of an alcoholic beverage, and particularly relates to Luzhou-flavor liquor and a method for stewing and ecologically maintaining wine. The Luzhou-flavor liquor is prepared from, 60-70 parts of sorghum, 1-5 parts of rice bran, 5-10 parts of ginkgo nut, and 5-10 parts of lotus root. The ecological wine maintenance includes outdoor wine maintenance and indoor wine maintenance; the time for the outdoor wine maintenance is not less than 2 months; the outdoor wine maintenance needs to be carried out in May-October, and the indoor wine maintenance shall not be less than 3 months. The wine can be cool and sweet for less than 1 year maintenance, and is not easy to get drunk.

The invention belongs to the technical field of fruit wine brewing, and specifically discloses a method for controlling the alcohol-to-ester ratio of Haihong fruit wine; in the fermentation process of Haihong fruit wine, the fermentation process is carried out successively by Klerck's yeast and Saccharomyces cerevisiae, and the fermentation process is controlled parameters, the type and content of aroma substances in the obtained Haihong fruit wine increase, the content of higher alcohols significantly decreases, the alcohol-ester ratio significantly decreases, the quality of Haihong fruit wine is improved, the fruit aroma is strong, and the taste is complex and pure. In addition, the Haihong fruit wine of the present invention The methods for controlling the ratio of alcohol to ester are all carried out under low temperature conditions, which saves energy and reduces production costs.

The invention relates to a novel functional material for mellow wine, which is developed and produced by using a far infrared technique and firing natural mineral materials at high temperature. The novel functional material mainly comprises the following materials in percentage by weight: kaolin, 2 to 4 percent of far infrared powder and 25 to 50 percent of straw powder. The wine does not return to the original state after being aged and is aged fast in 24 hours. In the aging process, nascent oxygen [O] and hydroxyl radical [OH-] with ecologically catalyzing and activating power can be generated. After the aging process, the aging material can be taken out, washed, dried or aired and can be reused for a plurality of times.