109results about How to "Reduce alcohol concentration" patented technology

The invention provides a low alcohol grape wine and the brewing technology thereof, belonging to the technical field of grape wine preparation. The aim of the invention is to provide a brewing technology of high concentration low alcohol (8-10 percent of alcohol degree) grape wine. Under the premise that the grape wine made by the brewing technology meets the technical indicators of high concentration and low alcohol, the brewing technology does not influence the flavor and the characteristics of the grape wine.

A fuel injection apparatus for an internal combustion engine including a fuel injector having a leading end portion that has an internal space in which fuel is stored and an injection nozzle for injecting fuel; and an adsorbent disposed in the internal space, the adsorbent being capable of selectively adsorbing an alcohol component in a blended fuel of gasoline and alcohol. The adsorbent has a characteristic such that an amount of alcohol adsorption is small when a fuel pressure is low and large when the fuel pressure is high. Adsorption of alcohol onto, and desorption of alcohol from, the adsorbent can be controlled by changing the fuel pressure in the internal space.

The invention relates to a preparation method of osmanthus wine. The preparation method comprises the following steps: osmanthus powder preparation, honey juice preparation, preparation of osmanthus-honey juice mixed mother solution, impregnation and fermentation, aging, filtration and clarification, storage and winterizing stabilization, and filling. The water content of the osmanthus powder is 7.5-8%, and the fineness is 5 meshes. The sugar degree of the honey juice is 20-30%. The pH value of the osmanthus powder-honey juice mixed mother solution is 3.0-3.5. The yeast added in the impregnation and fermentation process is special yeast for Diboshi mead. The aging temperature is 18 DEG C or below, and the time is 25 days. The additive in the filtration and clarification is bentonite. According to the preparation method, the osmanthus used as the raw material is fermented to obtain the osmanthus alcoholic beverage, thereby changing the outdated technique of the traditional osmanthus wine. The osmanthus wine has low alcohol concentration, and has the advantages of daily drinking and health care.

The invention relates to a lemon-cherry fruit wine. The lemon-cherry fruit wine comprises the following raw materials by mass: 100 parts of lemon, 80 to 120 parts of cherry, 40 to 50 parts of rock sugar and 0.02 to 1 part of yeast. The lemon-cherry fruit wine is prepared by subjecting lemon and cherry to primary fermentation and secondary fermentation. The lemon-cherry fruit wine prepared in the invention is rich in abundant vitamins, mineral matters and a variety of essential elements for people and capable of maintaining beauty, keeping young, benefiting qi, enriching blood, improving human immunity and the like; and the lemon-cherry fruit wine has agreeable fragrance, pure taste and low alcohol concentration and is suitable for most people.

The invention discloses the technical field of konjac production, and particularly relates to an extracting method for konjac glucomannan. The method comprises the steps that fresh konjac corm is cleaned, and roots, buds and peel are removed; the peeled konjac is cut into slices and placed into a phosphorus tribromide water solution to be soaked for 2-4 d; then, the soaked sliced konjac is ground into a sizing agent, water is added into the sizing agent and stirred till no flocculent precipitates are generated, then, standing is performed for 6 h or longer, bottom precipitates are removed, and a konjac glucomannan water solution is obtained; finally, ethyl alcohol is added into the konjac glucomannan water solution and stirred till no precipitates are generated, a konjac glucomannan ethyl alcohol solution is obtained, the konjac glucomannan ethyl alcohol solution is subjected to vacuum filtration to obtain konjac glucomannan precipitates, ethyl alcohol is used for washing the obtained high-purity konjac glucomannan. According to the extracting method, konjac glucomannan is adopted, water and ethyl alcohol are reasonably used, and the purposes of improving the extraction rate of the konjac glucomannan and keeping the original structure are achieved.

The present invention relates to a composition for alcohol or acetaldehyde degradation, which comprises probiotics. The composition of the present invention has a significant synergistic effect on the degradation of alcohol or acetaldehyde, when the probiotics are administered alone or in combination or the composition further comprises excipients. In addition, the composition according to the present invention may effectively degrade alcohol and acetaldehyde, thereby not only treating or preventing alcohol-induced diseases, but also effectively relieving hangovers caused by excessive drinking.

The invention provides a traditional Chinese medicine hangover preparation which is composed of hawthorns, lotus leaves, folium mori, dandelion, lophatherum gracile, duckweed and tangerine leaves. Different from a traditional hangover preparation thought, the traditional Chinese medicine hangover preparation clears heat and astringes the liver while nourishing the spleen and the stomach, alcohol metabolism can be effectively accelerated, the alcohol concentration in blood after a person drinks a large amount of wine can be reduced obviously, the purpose of dispelling the effects of alcohol is achieved, organs such as the kidneys and the liver of people can be cured, and harm to the human body from the alcohol is greatly reduced; meanwhile, the economic cost of the preparation is low, the preparation process is simple, and the preparation can be prepared into capsule, tablet, honeyed pill and oral liquid forms and prepared into healthcare products, drugs or food.

The invention relates to a preparation method of Chinese wolfberry wine. The preparation method comprises the following steps: Chinese wolfberry powder preparation, honey juice preparation, preparation of Chinese wolfberry powder-honey juice mixed mother solution, impregnation and fermentation, aging, filtration and clarification, storage and winterizing stabilization, and filling. The water content of the Chinese wolfberry powder is 7.5-8%, and the fineness is 5 meshes. The sugar degree of the honey juice is 20-30%. The pH value of the Chinese wolfberry powder-honey juice mixed mother solution is 3.0-3.5. The yeast added in the impregnation and fermentation process is special yeast for Diboshi mead. The aging temperature is 18 DEG C or below, and the time is 25 days. The additive in the filtration and clarification is bentonite. According to the preparation method, the Chinese wolfberry used as the raw material is fermented to obtain the Chinese wolfberry alcoholic beverage, thereby changing the outdated technique of the traditional Chinese wolfberry wine. The Chinese wolfberry wine has low alcohol concentration, and has the advantages of daily drinking and health care.

The invention discloses a citrus powder composition capable of neutralizing the effect of alcoholic drinks and protecting the liver, and a preparation method of the citrus powder composition, and belongs to the field of food processing. The citrus powder composition capable of neutralizing the effect of alcoholic drinks and protecting the liver is prepared from the following raw materials of citrus powder, radix puerariae powder, carrot powder and traditional Chinese medicine powder, and is prepared through the following steps of preparing the traditional Chinese medicine powder, performing blending, performing steaming, performing drying, performing crushing, performing packaging and the like. The citrus powder composition capable of neutralizing the effect of alcoholic drinks and protecting the liver disclosed by the invention has the following characteristics that compared with a conventional medicine capable of neutralizing the effect of alcoholic drinks, the citrus powder composition capable of neutralizing the effect of alcoholic drinks and protecting the liver can neutralize the effect of alcoholic drinks and can also complement nutrient substances desired by human bodies at the same time, besides, the citrus powder composition capable of neutralizing the effect of alcoholic drinks and protecting the liver is powdery, so that the citrus powder composition capable of neutralizing the effect of alcoholic drinks and protecting the liver is good in solubility, absorption by the human bodies is facilitated, and the efficacy of neutralizing the effect of alcoholic drinks can be faster to achieve; the added traditional Chinese medicine powder has the efficacies of promoting the circulation of qi, promoting diuresis, regulating the function of the stomach, neutralizing the effect of alcoholic drinks, protecting the liver, relieving vomiting, preventing gastrointestinal mucosas from absorbing alcohol, reducing alcohol concentration in blood, alleviating burning sensation of the stomach and the like, so that the gastrointestinal mucosas are protected; and in addition, the whole preparation process is free from additives, safe and free from side effects.