34results about How to "Mellow and soft taste" patented technology

The invention discloses a lemon fermented wine and a preparation method thereof. The preparation method comprises the following steps: preparing the activated conventional wine-brewing dry yeast intoactive lemon yeast strain liquid, adding into lemon fruit juice and fermenting; preparing lemon raw wine obtained by fermentation into lemon fruit wine by ageing, clarifying, freezing and filtering; and preparing the lemon raw wine into lemon spirit by distilling. The invention solves the problem of growth of common fruit wine yeast in a lemon fermentation environment. The prepared lemon fruit wine well retains natural nutritional health-care components and health-care effect in lemon, has unique taste, mellowness and fragrance, integrates nutrition, health care and naturalness into a whole and is also more beneficial for a human body to absorb. The product is rich in organic acids, limonin class substances, flavonoid and terpenoid substances, has the functions of diminishing inflammation,suppressing tumours, resisting fatigue, activating blood vessels and promoting the digestion of the human body and also has the auxiliary effects of cleaning the bowel and the stomach, lowering cholesterol, enhancing appetite and the like. The lemon distilled wine prepared by distilling the fruit wine has sweet, clear, cool, mellow and soft mouth feel, has the specific fragrance of the lemon andalso has the style of brandy.

The invention relates to a black chokeberry fruit wine which is prepared from the following raw materials in parts by weight: 105-130 parts of apple, 135-165 parts of black chokeberry, 135-165 parts of white granulated sugar, 0.09-0.11 part of food-grade sodium metabisulfite, 0.27-0.33 part of pectinase, 0.025-0.035 part of yeast powder, 0.45-0.55 part of yeast nutrient material and 0.09-0.11 part of amylase. The preparation method comprises the following steps: taking the apples, and pressing to obtain crude apple juice; carrying out enzyme treatment on the crude apple juice, filtering, and sterilizing to obtain sterilized apple juice; and taking the black chokeberry, crushing, adding the white granulated sugar, water, the rest pectinase, yeast powder, yeast nutrient material and food-grade sodium metabisulfite, uniformly mixing, fermenting, filtering, adding the sterilized apple juice into the obtained liquid, fermenting, filtering, taking the clear solution, and carrying out high static pressure treatment, thereby obtaining the black chokeberry fruit wine. The black chokeberry fruit wine has pure vinous flavor and natural aroma of the raw material fruits, and has the health care functions of resisting oxidation, lowering the blood sugar, softening the blood vessels and the like.

The invention provides an oral liquid preparation of pidotimod, which can promote immunoreaction of a human body, effectively reduces times and degree of treating acute attack of bacteria or virus induced infection, shortens the course of the disease, can serve as an auxiliary medicine of antibiotic during acute infection and belongs to the field of medicines. The oral liquid preparation comprises the pidotimod, a chemical stabilizer, a pH regulator, a flavoring agent and the like, wherein trihytdroxy methyl-aminomethane serves as the pH regulator; and stability of the solution can be effectively improved through quantitative proportion and synergistic effect of each ingredient. The oral liquid preparation has stable quality, is convenient to store for a long time and is particularly suitable for old people or children to take.

The invention discloses a multi-strain liquid fermented vinegar rich in lactic acid and acetoin produced through multi-strain fermentation. A brewing method comprises the following steps: during a brewing process, firstly, soaking and cooking rice or sticky rice; adding water and then adding liquifying enzyme and saccharifying enzyme, thereby acquiring a saccharification liquid; inoculating with abrewer yeast for fermenting, thereby acquiring wine with dregs; mixing bran with water, and then filtering, thereby acquiring a bran leachate; inoculating lactobacillus helveticus, thereby acquiringa lactic acid fermented liquor; mixing the lactic acid fermented liquor with the wine with dregs, and inoculating with pasteur acetate and acetobacter gluconicum for acetic fermentation, thereby acquiring a vinegar liquor rich in acetoin; adding saccharose and inoculating lactobacillus acidophilus for anaerobic fermentation, thereby acquiring the liquid fermented vinegar rich in lactic acid and acetoin. The increasing of lactic acid content is capable of enhancing softness of vinegar and reducing excitement; in an ageing stage, acetoin is capable of reacting with the free amino acid in the bran leachate, thereby generating ligustrazine, so that the multi-strain liquid fermented vinegar has a fragrance of baking nuts and has healthcare effects of protecting heart and cerebral vessels, resisting against oxidation, softening blood vessels, and the like; besides, the free amino acid in the bran leachate is beneficial to enhancing freshness of liquid vinegar.

The invention provides odor type Qianliang tea and a preparation method thereof, as well as odor type Qianliang tea cakes and a preparation method thereof, relates to a processing method of flowery cylindrical tea and the flowery cylindrical tea. The preparation method the Qianliang tea comprises the following steps of ageing raw materials, wherein the humidity is controlled to be 45-70%, the temperature is controlled to be 30 DEG C or below, and the time is controlled to be 1-2 years; preparing new tea; performing aroma increasing on the raw materials; assorting the raw materials: 60-90 partsof mountain top organic dark unfinished tea, and 10-40 parts of same-year 2-3-grade high mountain and barren mountain dark unfinished tea; and performing steaming, stepping, airing and drying. The Qianliang tea has the characteristics that tea columns can naturally give off flower and fruit fragrance of tea leaves, after the Qianliang tea is cut into slices, tea fragrance is rich, the fragrance is rich, plum, fresh and long-lasting, and after the Qianliang tea is stored for many years, the fragrance is not reduced; the product namely the Qianliang tea is mellow and gentle in mouth feel, sweetand long, after the Qianliang tea is drunk, the lingering fragrance is continuous, the problem that conventional Qianliang tea only has aged fragrance but does not have the flower and fruit fragranceof the tea leaves is solved, the product does not need to be stored, can directly appear on the market, and adapts to the new consumption concept of safe, green and fresh dark tea; and besides, quality risks existing in long-term storage of the Qianliang tea are avoided, the fund turnover is accelerated, and the economic benefits are increased.

The present invention relates to a preparation method of a Songhua tonic liquor, in particular to a preparation method of a tonic liquor made from Songhua and natural plant material. The main raw material includes edible rice, natural male Songhua powder, roxburgh rose, medlar, red jujube, grey goosefoot and so on. The present invention is characterized in that the ratio of mixture is that the edible rice is used as the main raw material, the weight of Songhua powder which is added is 0.5 to 1 percent of that of rice, the weight of the mixture brewed by medlar, red jujube, roxburgh and grey goosefoot is 3 to 7 percent of that of rice, after being mixed, the mixture is positioned in a sealed container, and mixed and fermented over 30 days in the traditional wind making method, then is baked with an iron pan and a barrel, the alcoholicity of finished goods is 32 percent v per v, the Songhua tonic liquor is savory in taste, and pale yellow in color and luster. Compared with the prior art, the present invention has the beneficial effects of nutritious and restorative, body-building and youthfulness-keeping, health improving, low price, being suitable for civilian use, convenient material resource, safe eating, convenient for popularization and usage and so on.

The invention discloses a preparation method of high-aroma Qianliang tea (a kind of black tea) and a product thereof, and relates to processing methods of high-aroma compressed tea and products thereof. The preparation method of the high-aroma Qianliang tea comprises the following steps of aging raw materials, namely piling picked crude black tea in an aging warehouse for 1-2 hours with the air humidity controlled at 45-70% and the temperature controlled at 30 DEG C or below so as to carry out aging; increasing aroma of the aged materials, namely increasing aroma of the aged black tea by usingaroma increasing equipment until overflowing tea aroma is produced, and performing steaming so as to carry out softening; carrying out basket-loading and treading; and carrying out air-drying. Tea columns prepared according to the preparation method has natural tea fragrance of flowers and fruits. Being sliced, the tea has overflowing aroma which is richer and fuller compared with tea on which treading is not performed; moreover, the aroma is durable, and is not reduced after storage for many years. The high-aroma Qianliang tea is mellow and soft in taste, as well as long-lasting in sweetnessand after-taste, and thus, the problem of traditional Qianliang tea, namely sole aged aroma without tea fragrance of flowers and fruits is solved; moreover, the high-aroma Qianliang tea can be directly marketed without carrying out storing so that new concept of black tea consumption, namely requirements for safe, green and fresh black tea, is adapted. In addition, quality risk of long-term storage is avoided, and capital turnover of enterprises is accelerated so that economic benefits of the enterprises are increased.

The invention belongs to the technical field of beverage processing, in particular to nutrient health care rose-grape vinegar. The nutrient health care rose-grape vinegar is prepared from the following raw materials: grapes, fresh grape leaves, grape roots, fresh rose, sugar cane juice, winter bamboo shoots, fresh spinach, fresh orange peel, a rhizoma bletillae extract, a piperis longi extract, propylene glycol alginate, chrysanthemum flavone, corosolic acid and bacillus aceticus. The nutrient health care rose-grape vinegar is uniform in color and luster, is light red in color, is stable in vinegar body, is free from lamination and precipitated substances, has strong and coordinated fragrances of grape, rose and vinegar, mild and proper sourness and sweetness, and soft, mellow, fine and smooth mouthfeel, is free from stimulation, and has good treatment effects for patients suffering from skin cracking and peeling, long-term constipation, high blood fat, high blood pressure and anemia.

A broth flavoring comprises the following components: by weight, 13-22% of fresh peeled degreased chicken, 13-22% of fresh pig lean meat, 13-22% of fresh peeled degreased duck meat, 5-8% of ham, 0.5-1.2% of dried scallop, 0.3-0.8% of a chicken marrow extract product, 0.3-0.8% of a pig marrow extract product, 1-5% of monosodium glutamate, 2-4% of hydroxypropyl distarch phosphate, 0.3-0.8% of 5'-flavor glycoside disodium, 10-15% of salt, 6-10% of white sugar, 3-7% of lightfast soy, 0.6-1.2% of spice, and 10-22% of water. A preparation method of the broth flavoring comprises the following steps: cleaning, simmering, filtering, homogenizing, blending a mixture, boiling, and cooling. The broth flavoring has advantages of mellow and soft mouthfeel, rich local flavor, nutritive and health value, good stability and excellent quality, and can make cooked food or directly-prepared soup baked with superior gravy to be not greasy and very clean and mellow.

The invention discloses a method for producing waxberry wine by adopting an electroosmosis deacidifying method, comprising the following steps of: 1: preparing waxberries into waxberry juice; 2: fermenting the waxberry juice to prepare the waxberry wine; 3: carrying out deacidifying treatment on the waxberry wine by using the electroosmosis deacidifying method; and 4: ageing the waxberry wine. The invention reduces the total acid content of the waxberry wine from 12-14 g / L to 6-8 g / L through an electrodialysis method, has high deacidifying speed, low cost and little energy consumption in the using process without phase change or pollution and thoroughly solves the technical problems of great sour taste and great poor harmony of full-juice fermented wine produced by taking the waxberries as raw materials. The electroosmosis deacidifying method can substitute for a process method achieving taste improvement without deacidifying or through the deacidifying carried out by adding white sugar or other chemical additives in the traditional fruit wine brewing and enhance the grade and the quality of the waxberry wine.

The invention discloses a method for producing high-quality mulberry wine by fermentation. Mixed fermentation by using double yeasts is adopted. Mulberry wine obtained by carrying out fermentation byusing yeast saccharomyces bayanus is insufficient in fragrance and light in aftertaste. Ester fragrance, alcohol fragrance and terpineol of the mulberry wine are remarkably improved through addition of torulaspora debrueckii, and particularly the fragrance and flavor of the mulberry wine are greatly improved due to increase of the content of ethyl ester and reduction of the content of decanoic acid, so that wine fragrance and fruit fragrance are rich, and taste is soft and mellow.

The invention discloses loratadine syrup and a preparation method thereof. According to the syrup, with loratadine as a main medicine, beta-cyclodextrin or gamma-cyclodextrin as an inclusion agent, citrate or sodium citrate as a pH regulator, and a grapefruit essence or an orange essence as a corrective agent, on the basis of the parts by weight, each 100 parts of the main medicine is matched with 800-1200 parts of the inclusion agent, 150-250 parts of the pH regulator and 90-100 parts of the corrective agent. Through adjusting rational proportions of the components, the problem of the solubility of loratadine in a liquid preparation is solved; the stability of the physical property and the chemical property is ensured; the loratadine syrup is especially suitable for inpatient children and patients with dysphagia; the medication compliance and the bioavailability are improved.

The invention discloses a preparation method of honeysuckle flower compound tea. The preparation method comprises the following steps: carrying out pile fermentation on primary auxiliary materials including folium perillae, clinacanthus nutans herb, herba andrographitis and lophatherum herb; then steaming the fermented primary auxiliary materials and secondary auxiliary materials including radix platycodonis, radix isatidis and fructus lycii to obtain a steaming solution; after steaming, airing and baking the secondary auxiliary materials; adding honeysuckle flowers and honey into the steaming solution and immersing; fishing out the immersed honeysuckle flowers, and airing and baking; finally, mixing the backed secondary auxiliary materials and the baked honeysuckle flowers to obtain the honeysuckle flower compound tea. The preparation method disclosed by the invention is simple; the honeysuckle flower compound tea has a better outward appearance and lasting and rich aroma; after the honeysuckle flower compound tea is brewed, soup is bright green, glittering and translucent; the taste is better and the pharmacological health-care effect is obvious; the honeysuckle flower compound tea is suitable for storage and has a moth-proof effect, and does not need to be additionally smoked by sulfur so that the honeysuckle flower compound tea meet quality standard requirements of green foods.

The invention discloses a preparation method of a composition for improving sleep quality. A raw material diaphragma juglandis used in the composition prepared by the method is used for tonifying spleen and reinforcing kidney, and inducing astringency and enhancing vital essence, acanthopanax root is used for strengthening the middle warmer and boosting essence, tonifying primordial qi, promotingthe secretion of saliva, and soothing the nerves, and a jujube extract is used for tonifying spleen and harmonizing stomach, enhancing qi while engendering saliva, and detoxifying drug poisons. Each raw material composition prepared by the method has a good synergistic and enhanced effect, and has the effects of strengthening the middle warmer and boosting essence, tonifying spleen and reinforcingkidney, soothing the nerves, and tonifying spleen and harmonizing stomach, and achieves a good effect on improving sleep. The composition prepared by the method has a slightly sweet taste and high safety, can achieve a good purpose of improving sleep, has no toxic and side effects, does not cause dependence, can be taken for a long time, and can achieve the same improvement effect on sleep as western medicine. Relapse is not easy to occur after the composition is stopped from being taken.

The invention relates to a method for reducing ethyl carbamate in hawthorn fermented wine. The method comprises the steps as follows: before brewing of hawthorn wine by a conventional method, specially treating raw materials: washing, draining and crushing healthy hawthorns to the particle size of 0.5-1 cm; adding softened water of hawthorns in the mass ratio being 1:1.5-1:2.0, boiling the hawthorns at 100 DEG C for 15-35 min to extract effective ingredients and deactivate enzyme, and the probability of production of ethyl carbamate from raw materials is reduced; performing filtration and performing fermentation by extraction juice to further reduce the risk of production of ethyl carbamate in hawthorn wine; sterile sugar liquid is added, and the risk of production of ethyl carbamate due to introduction of mixed bacteria is reduced; yeast mud is separated timely, and further production of ethyl carbamate after yeast is autolyzed is avoided. The hawthorn wine liquid prepared by the invention is dark orange, has bright color, clear and transparent wine liquid, has glossy and low content of ethyl carbamate.

The present invention relates to the technical field of food processing and more particularly relates to a preparation method of red bean drink. The preparation method of the red bean drink comprises the steps of small red bean and pure water mixing and boiling, first filtering, second filtering, third filtering, insulating, sterilizing, filling, etc. The preparation method of red bean drink can maximally boil bio-active ingredients of the red beans out. The product is uniform and stable in state. In particular, the preparation method ensures the stability of basic nutrition source polyphenols of the red bean drink and eliminates starch and protein precipitation. The red bean drink is high in bioactive substance concentration, can eliminate free radicals within the body, and has significant advantages of lowering blood sugar, inhibiting bacteria, relaxing bowels, promoting urination, restoring vision, etc.

The invention relates to the field of food processing, in particular to a preparation method of black fungus and sophora flower rice vinegar. The preparation method comprises the following steps: selecting dry black funguses and sophora flowers, and preparing rock candy, yeast, edible alcohol and acetic acid bacteria; soaking the dry black funguses with hot water, then performing thorough steaming, and performing cleaning, draining and crushing on the sophora flowers; adding a proper amount of water into the crushed black funguses, performing microwave extraction, performing filtration to leave residues, putting the crushed sophora flowers into the edible alcohol for impregnation, and performing filtration to obtain impregnation liquid; perorming drying, re-crushing and sieving on the black fungus residues to obtain residue powder, and mixing the residue powder with the impregnation liquid to obtain a powder-liquid mixture; adding a glutinous rice substance and the rock candy into the powder-liquid mixture, performing stirring, performing sterilizing, adding yeast, and performing fermenting; and inoculating the fermented powder-liquid mixture with acetic acid bacteria for acetic acid fermentation, then spraying vinegar, then adjusting acid, performing seasoning, finally performing sterilizing, and inspecting a finished product. The sophora flower vinegar is light grey yellow in color and luster, has the unique faint scent of the sophora flowers and the colloid nutritional value of agaric, and is pure in taste and rich in nutrition.

The invention belongs to the technical field of food processing, in particular to a preparation method of red bean beverage. The preparation method of the red bean beverage comprises the steps of mixing red beans with pure water, steaming, filtering once, filtering twice, filtering three times, heat preservation, sterilization, filling and the like. The preparation method of the red bean beverage can boil out the biologically active components of the red bean to the greatest extent; the product state is uniform and stable, especially ensuring the stability of polyphenols, the basic nutrient source of the red bean beverage; the precipitation of starch and protein is eliminated; the concentration of biologically active substances High, can eliminate free radicals in the body; it has the advantages of significantly lowering blood sugar, inhibiting bacteria, clearing the intestines, diuresis, and restoring vision.

The invention discloses a brewing method of fructus crataegi pinnatifidae wine, and relates to the technical field of health wine. The brewing method of the fructus crataegi pinnatifidae wine is formed through carrying out mixing and fermentation by using 80 to 100 parts of fructus crataegi pinnatifidae, 25 to 35 parts of caulerpa lentillifera, 5 to 8 parts of radix astragali seu hedysari, 0.02 to0.1 part of yeast and a proper amount of fructus momordicae water. The brewing method is used for solving the problems that sulfur dioxide has to be immediately added after the fructus crataegi pinnatifidae wine is fermented, so as to guarantee the fruitiness and the freshness of fruit wine and a respiratory mucosa and a lung can be irritated and toxic and side effects are generated to a whole body when the fructus crataegi pinnatifidae wine is frequently drunk.

The invention discloses a high-bioavailability pidotimod oral liquid preparation and a preparation method thereof. The oral liquid preparation is prepared from the following components in parts by weight: 300 to 500 parts of pidotimod, 2000 to 8000 parts of absorption promoting stabilizer, 1 to 4 parts of chemical stabilizer, and 150 to 250 parts of pH regulator, wherein the absorption promoting stabilizer is prepared from sodium caprate and sorbitol, and the mass ratio of the sodium caprate to the sorbitol is (1-4):(1-4). According to the oral liquid preparation disclosed by the invention, the content of the components such as the pidotimod, the absorption promoting stabilizer, a carrier, the chemical stabilizer, the pH regulator and the like is reasonably designed, the synergistic effect of all the components is achieved, the high-bioavailability is provided for a main drug pidotimod, which is beneficial to a pH value environment of storage of the pidotimod, so that the pidotimod has higher plasma concentration in vivo, the bioavailability of the pidotimod is improved, and meanwhile the oral liquid preparation is enabled to have extremely high stability, and can be stably stored.

The invention provides a wine quality optimizer, which comprises a machine frame, a catalytic filtration mechanism, an electrolysis mechanism, a power mechanism, a control mechanism and a power mechanism, wherein the catalytic filtration mechanism, the electrolysis mechanism and the power mechanism are sequentially connected in series through a pipeline; and the electrolysis mechanism and the power mechanism are electrically connected with the control mechanism and the power mechanism. According to the wine quality optimizer, mid-low-end or hedge wine is treated by the catalytic filtration mechanism and the electrolysis mechanism, foreign flavor in the wine can be removed, pungency is decreased, soft taste feeling and decorous feeling are improved, the taste and the aroma of the wine are similar to those of long-term cellared wine, and meanwhile, harmful substances in the wine are decreased, so that the wine is healthier.

The invention relates to a black chokeberry fruit wine which is prepared from the following raw materials in parts by weight: 105-130 parts of apple, 135-165 parts of black chokeberry, 135-165 parts of white granulated sugar, 0.09-0.11 part of food-grade sodium metabisulfite, 0.27-0.33 part of pectinase, 0.025-0.035 part of yeast powder, 0.45-0.55 part of yeast nutrient material and 0.09-0.11 part of amylase. The preparation method comprises the following steps: taking the apples, and pressing to obtain crude apple juice; carrying out enzyme treatment on the crude apple juice, filtering, and sterilizing to obtain sterilized apple juice; and taking the black chokeberry, crushing, adding the white granulated sugar, water, the rest pectinase, yeast powder, yeast nutrient material and food-grade sodium metabisulfite, uniformly mixing, fermenting, filtering, adding the sterilized apple juice into the obtained liquid, fermenting, filtering, taking the clear solution, and carrying out high static pressure treatment, thereby obtaining the black chokeberry fruit wine. The black chokeberry fruit wine has pure vinous flavor and natural aroma of the raw material fruits, and has the health care functions of resisting oxidation, lowering the blood sugar, softening the blood vessels and the like.

The preparation method of high-flavor Qianliang tea and its products relate to a processing method of high-flavor pressed tea and its products. Including the aging of raw materials: stack the picked black hair tea into the aging warehouse for aging, the air humidity in the aging warehouse is controlled at 45-70%, the temperature is controlled within 30°C, and the time is 1-2 years; The final black hair tea is scented with aroma-enhancing equipment until the tea is fragrant and steamed to soften; put it in a basket and step on it: let it dry: the tea column can naturally emit the aroma of flowers and fruits of the tea, and the tea is fragrant after being sliced. The aroma of the tea leaves before making is rich and full, and the aroma is long-lasting, and the aroma will not decrease after being stored for many years; the taste of the product is mellow and soft, sweet and lingering, and the lingering fragrance lingers after drinking, which solves the problem that traditional Qianliang tea has only old fragrance, but no tea flower and fruit fragrance. problem, and the product does not need to be stored, it can be directly marketed, adapting to the new concept of safe, green and fresh black tea consumption; at the same time, it avoids the quality risk of long-term storage, speeds up the capital turnover of enterprises, and improves the economic benefits of enterprises.

The invention discloses spicy non-slag hotpot oil with sauce aroma and a preparation method thereof and belongs to the field of hotpot condiments. The spicy non-slag hotpot oil with the sauce aroma comprises the following raw materials: soybean oil, palm oil, beef tallow, rapeseed oil, allium fistulosum, ginger, onion, sheep's-parsley, garlic, rock candy, fennel, cinnamon, anise, cumin, clove, black pepper, radix angelicae, Chinese prickly ash, pickled ginger, two-briers pepper, a new generation of pepper, Indian pepper, a broad-bean sauce, fermented soybeans, nutmeg, neolitsea ellipsoides allen, amomum tsao-ko, salt, white granulated sugar, aginomoto, a chicken essence, concentrated pork bone soup and Chinese white spirit. The prepared hotpot oil has a thick fragrance and a sauce aroma, and is spicy, and soft and mellow in taste.

The invention provides high concentration pidotimod oral liquid, which can promote human body immune response, effectively reduces times and degree of acute attack of infections caused by bacteria or virus, shortens disease course, can serve as auxiliary medicine antibiotic of acute infection and belongs to the field of medicines. The oral liquid contains constitutions of pidotimod, chemical stabilizer, a potential of hydrogen (pH) adjusting agent, a flavoring agent and the like. Tris-(hydroxymethyl)-aminomethane is used as the pH adjusting agent. The oral liquid is stable in quality and convenient to store for a long time. By means of quantitative proportioning and synergistic effect of all constitutions, when the concentration of the oral liquid is improved, simultaneously the stability and taste of the oral liquid are obviously improved. The oral liquid doesn't contain sugar capable of being absorbed and used by human bodies and is suitable for the old and children.

The invention provides a novel chicken broth seasoning and the preparation method thereof, the chicken bouillon obtained by steaming fresh / frozen chickens is used as a raw material, the preparation method is simple and easy to implement, the chicken fragrance is natural, original broth and original soup are obtained, and the body state is clear. The chickens, reducing sugar, corn ferment powder and the like are used as raw materials, a shallow Maillard reaction is utilized, and a prepared chicken-flavor base material can replace chicken-flavor essence and is soft and mellow in taste. No food additive is used, and natural raw materials such as curry powder and pumpkin powder are utilized to make the chicken broth present an attractive yellow color. By adding starch or food raw materials rich in colloid, the stability of a chicken broth product system is enhanced, and the chicken broth is sticky and has better thermal stability and freeze-thaw stability. All the components are from familiar natural ingredients, and the synergistic interaction among natural umami substances is utilized, so that the whole taste of the chicken juice is natural and harmonious, and the chicken broth seasoning is more natural and healthier than common chicken broth seasonings.

The invention discloses strawberry and mulberry composite rice vinegar and a preparation method thereof. The preparation method comprises the steps that strawberry and mulberry mixed juice, a rice saccharification mash and Chinese herbal medicine extracting juice are mixed and subjected to alcoholic fermentation, acetic fermentation and ageing in sequence, and the strawberry and mulberry composite rice vinegar is obtained; the Chinese herbal medicines comprise fructus lycii, ganoderma spore powder, cordyceps militaris, dried ginger, radix salviae miltiorrhizae, exocarpium citri rubrum and tortoise shell. The invention further provides the strawberry and mulberry composite rice vinegar obtained through the preparation method. According to the strawberry and mulberry composite rice vinegar and the preparation method thereof, the complementary advantages of the fruit vinegar and rice vinegar are combined, a method of combing traditional and modern brewing technologies is applied, the strawberry and mulberry mixed juice and the rice saccharification mash are main raw materials, extracting juice of multiple Chinese herbal medicines is assisted for compound fermentation, a novel vinegar beverage which has the effects of lowering blood pressure and lipid, tonifying yang, benefiting qi, enhancing immunity, nourishing the blood, soothing the nerves, moistening and beautifying the skin, delaying senescence and the like is finally brewed, the obtained product is bright in color and luster and is in dark brown, the taste is sour and slightly sweet, and the fruity flavor and vinegar flavor are rich.

The invention relates to a method for reducing methanol content in apple fermented wine. The method comprises critical technologies of performing fermentation by using apple juice as a raw material, and at the beginning of the fermentation, reducing pectin content in fermentation liquid; adding bentonite suspending liquid of which the concentration is 5%-10% after activation and dilution to the apple juice, so that the bentonite content in the apple juice is 1.0-5.0g / kg; performing fermentation at 10-22 DEG C, restraining activity of pectinase at low temperature, and reducing pectin disintegration; and after alcoholic fermentation achieves requirements, immediately reducing the temperature of the fermentation liquid to be close to the freezing point of apple wine, and separating yeast andthe like so that the apple fermented wine low in methanol content is prepared. The methanol content in the apple wine prepared by the method is between 1.41mg / L-1.54mg / L which is 68%-71% lower than that of wine liquid which is not treated with bentonite.