101results about How to "Rich and mellow taste" patented technology

The invention relates to a method for brewing high-acid low-sugar small berry fruit wine, in particular to a method for brewing raspberry wine using raspberry as a fermenting material and an application for carrying out the same. The method comprises the following steps of: crushing rinsed raspberry fruits which are free of insects and unrotten, adding pectinase and cellulose during crushing to perform zymohydrolysis, and adding white granulated sugar; performing primary acidity regulation by adopting potassium tartrate; adding Saccharomyces cerevisiae into fruit juice to perform primary fermentation, and performing back flow and solid-liquid separation after the primary fermentation; adding active aster flavor yeast into the fruit juice which is performed with the solid-liquid separation to perform secondary fermentation, esterifying the fermented fruit juice and reducing the acidity naturally, performing the solid-liquid separation to receive filtrate, namely raspberry brut, and receiving the raspberry wine which is the aged brut. The method uses two yeasts with different fermentation functions for brewing to acquire the raspberry fruit wine with soft taste and full-bodied ester flavor, and maintains special flavor peculiar to the raspberry fruits, nutrient contents in the raspberry, oxidation resistance and other biological functions.

The invention provides a preparation method of mushroom-pig bone thick soap jelly. Mushroom and pig bone are taken as raw material. Flavor material in the mushroom are extracted first: Crushed dry mushroom is soaked in water under the temperature of 50-60 DEG C for 20-40min and then is extracted by microwave. Then the flavor material in the pig bone are extracted, residual meat and fat in the pigbone are rejected and then the rejected pig bone is washed and put into a refrigerator with the temperature of -10 to -20 DEG C to be frozen; the pig bone is crushed and heat-processed under the temperature of 85-95 DEG C for 10-15min and enzymatic hydrolysis is carried out. At last, the vacuum concentrated extract of mushroom and pig boon are blended into the thick soap jelly. By selecting technique route and technique condition, the invention does not damage the nutritional components in the mushroom and pig bone, thus ensuring the nutritional components to be absorbed by human body more easily and solving the disadvantages of the traditional thick soap production.

The invention belongs to the field of tea processing and particularly relates to a Guangdong big-leaf yellow tea processing technology which comprises the technical processes of fresh leaf picking and withering, fixation, spreading for cooling, rolling, heaping for yellowing, preliminary baking, spreading for cooling and drying. Compared with the traditional Guangdong big-leaf yellow tea processing technology, the Guangdong big-leaf yellow tea processing technology provided by the invention has the advantages that the processes of fixation, heaping for yellowing, and the like for tea are improved; and during fixation for tea, a low temperature-high temperature-low temperature fixation mode is adopted, so that the activity of most of enzymes in the tea can be destroyed, the green grass smell in the tea can be eliminated, favorable tea aroma can be produced, and a small amount of enzymes can be kept in the tea to achieve a fermentation effect in the operation of heaping for yellowing. The tea processed by the technology provided by the invention has the advantages of strip-shaped compact shape, heavy weight, yellow-green color, pure endogenous aroma, deep-yellow and bright liquor color, mellow and sweet taste, light-yellow leaf bases and complete leaf buds. The processed tea has unique color, aroma, taste and shape, the added values of the tea are improved, and the historical tea reputation of the Guangdong big-leaf yellow tea is kept and inherited.

The invention provides a tartar sauce for beef with brown sauce and a preparation method thereof. The tartar sauce is prepared from salad oil, beef tallow, raw onion, raw garlic, fresh beef, spices, beef extract, yeast extract, soybean paste, light soy sauce, sesame oil, chilli oil and a fresh raising agent in a certain proportion. The production process of the tartar sauce comprises the steps ofbig fire, small fire, slow fire and the like, the prepared tartar sauce for beef with brown sauce has rich and mellow taste, produces sensual appeal when entering into a mouth and has high nutrient components, and no antiseptic or artificial colour is added, thus the prepared tartar sauce for beef with brown sauce is more beneficial to physical health, can be eaten together with pickles, can be used for tossing vegetables, noodles, Rouga Mo and the like and has the advantages of good taste, good nutrition, low cost and the like; and besides, the quality guarantee period of the prepared tartarsauce for beef with brown sauce can reach 60 days.

The invention relates to a method for brewing wine by using wormwood, which comprises the following steps: (1) taking 100 parts of glutinous rice by mass, placing in water for soaking for 4-8 hours, scooping up the glutinous rice, cooking, spreading for cooling till 20-28 DEG C, adding 0.5-0.6 part of syeast by mass, evenly stirring and placing into a container; (2) adding 5-10 parts of pure rice wine of 50 degrees by mass after carrying out fermentation of the cooked glutinous rice for 12-20 hours, evenly stirring, squeezing after 100-200 days of sealed fermentation and obtaining juice; (3) taking 0.5-2.5 parts of dry wormwood by mass, adding into 5-10 parts of pure rice wine of 35 degrees by mass for leaching for 3-5 hours and obtaining leaching solution; and (4) mixing the juice with the leaching solution, then heating to 80-90 DEG C, keeping the temperature to 6-8 hours, cooking, removing the wormwood, filtering and obtaining the wine. The wine prepared by the invention has stable wine quality, mellow taste, fragrance and rich nutrition and is rich in amino acids, vitamins and the like, and the wine brewed by the wormwood has the effects of dredging meridians, promoting blood circulation, stopping bleeding, anti-coagulation, anti-bacteria, anti-virus and enhancing immunity.

The invention discloses a method for preparing eel polypeptide wine. The method is characterized by ensuring the characteristics of stable polypeptide content, no precipitates, no repetition, adjustable alcohol content and large suitable population of the wine by a twice-adding method of adding polypeptide dry powder through base wine fermentation and adding polypeptide concentrated solution through blending. By the combined method of modern biological engineering technology and the traditional brewing processes, the eel polypeptide wine prepared by the method has a strong, pure and mild mouthfeel, special eel aroma and taste and golden and gleaming color. Ethanol accelerates polypeptide activities, promotes the fast absorption of nutrition elements of unblended wine and enters an organism for circulation use, so that a peptide wine product has the effects of fast supplying nutrition, removing fatigue, stimulating the circulation of blood, removing dampness, dispelling cold and the like and can fast remove peculiar smell so as to be a natural health-care nutrition drink.

The invention belongs to the field of tea processing, and particularly relates to a processing technology for reducing Guangdong big-leaf green tea bitterness. The technology comprises the steps that fresh picked tea leaves are spread for 4-6 h till the water content of the tea-green color is 70-80%, the tea leaves are put into a fixation machine with the temperature increased to 230-260 DEG C to perform fixation; the tea leaves are spread and aired for 1-2 h after fixation is performed for 1-2 h, non-pressure empty rolling and light rolling are adopted, non-pressure light sequential rolling is performed for 20-30 min, and deblocking is performed; the tea leaves obtained after rolling need to be stacked for 1-2 h, and the stacking thickness is 10-20 cm; initial drying is performed, and the tea leaves are taken out and spread till the water content of the tea leaves is 20-30%, the water inside the tea leaves is distributed again, the stacking thickness is 2-4 cm, and drying is performed after stacking is performed for 20-40 min till the water content is not larger than 6%. According to the processing procedures, the probability that extra bitterness of the tea leaves is generated is lowered, the tea leaves are instantly in contact at high temperature during fixation, spreading is performed after fixation, and stacking is performed after rolling is performed, so that the content of caffeine and tea tannin in tea leaves is lowered, and therefore the bitterness of the tea leaves and tea soup is lowered.

The invention discloses a method for brewing an oak barrel black beer, which belongs to the technical field of beer brewing and comprises the brewing of a black beer base and the preparation of an aged beer distillate, namely the method for brewing an oak barrel black beer by combining the brewing of the black beer base and the preparation of the aged beer distillate. The method of the invention comprises the following steps of: blending the black beer base and the aged beer distillate stored in an oak barrel in a volume ratio of 14-22:1, standing and storing the blended sake in a sake jar for 24 hours, and after filtering the stored wine body with a depth filtering membrane of which the thickness is 0.5 mu m, obtaining the finished product of the oak barrel black beer. The alcoholic strength of the oak barrel black beer of the invention is between 8 and 10 percent volume; and the ratio of alcohol to ester is between 2.5 and 3.5. The wine body is coordinated in flavor, heavy in fragrant, enough in dryness, rounded and smooth. Differences in flavor, taste and color of the wine body caused by different components, brewing time and oak processing processes are avoided. The quality stability and flavor consistency of the finished wine are improved.

The invention relates to edible wild fungus oil. In the invention, supercritical carbon dioxide is used for extracting wild fungus essential oil, and then the wild fungus essential oil is mixed with sunflower seed oil to prepare the wild fungus oil; the extraction by the supercritical carbon dioxide can reserve unique fat soluble ingredients, vitamins, trace elements and active substances in the wild funguses, and the extraction process is carried out below 50 DEG C so as to effectively reduce the oxidation of conjugated unsaturated fatty acid oil; under high pressure, the carbon dioxide can permeate into the interior of wild fungus cells, thus the separation rate of effective ingredients is high; in the whole extraction process, entrainers are not used, so that the quality of the wild fungus essential oil is purer; through mix with the sunflower seed oil, the taste of the wild fungus oil is strong and mellow; and the wild fungus oil maintains the unique nutrient ingredients of the wild funguses and is convenient to transport and store.

The present invention discloses a gongfu oolong tea preparation method and products thereof. The gongfu oolong tea preparation method provided by the invention comprises the following steps: Jinxuan and Cuiyu tea tree fresh leaf taking, withering, sun drying, leaf cooling, fine manipulating, rolling, fermenting, first firing, full firing, aging, fragrance improving and finished product obtaining. The traditional gongfu black tea preparation method and the variety resources of the Jinxuan and Cuiyu are combined, a scientific collecting and processing technology is combined, and the ''sun drying'' and ''fine manipulating'' processing technologies of the oolong tea are combined with the black tea full fermentation process, so that the prepared gongfu oolong (red oolong) tea is tight and compact in appearance, black and smooth, gold in soup color, has a flower flavor and a mountain charm, is mellow and fresh in taste, and is red and bright in leaf bottom. The preparation method puts forward for the first time that in the processing technology of the gongfu oolong (red oolong) tea and after the drying of raw tea, air conditioner temperature control aging (after-aging) is used and then the fragrance improving technology is also used, so that the tea products are more fragrant and the tastes are mellow and fresh.

A rich-taste, better-flavor and more refreshing drink comprises finished tea leaves and roasted coffee beans; the weight proportion of the tea leaves and the coffee beans is: 4-20 portions of tea leaves and 1 portion of coffee beans; the finshied tea leaves comprise finished Longjing tea, finished Tieguanyin tea, finished Bolay tea and finished Rizhao tea; the weight proportions of the finished Longjing tea, finished Tieguanyin tea, finished Bolay tea, finished Rizhao tea and coffee beans are as follows: 1 portion of coffee beans, 1-5 portions of Longjing tea, 1-5 portions of Tieguanyin tea, 1-5 portions of Bolay tea and 1-5 portions of Rizhao tea; and the production method of the drink is that the tea leaves and the coffee beans are respectively crushed and then mixed together and stirred to get the finished product.

The invention provides a processing method of sour and spicy pickled chilies and belongs to the technical field of agricultural product processing. The pickled chilies are formed by mixing and processing long-grain rice flour, fresh chilies, sour cowpea particles, mustard particles, vegetable oil, table salt, glutinous rice flour, ginger, Chinese prickly ash, pepper, houttuyniacordata and garlic. The pickled chilies have the benefits as follows: multiple auxiliary materials, particularly sour cowpeas and mustard, are added to raw materials, so that the pickled chilies have sour and spicy flavors, during processing, the fresh chilies are firstly made into chili sauce, then the chili sauce, the long-grain rice flour, the glutinous rice flour, the sour cowpeas and the mustard are mixed and placed into a jar, the jar is put upside down and sealed with water, and water vapor moistening is performed for better mellowing, so that the pickled chilieshave fresh, fragrant, tasty and refreshing characteristics of the long-grain rice flour as well as sour and spicy characteristics of the cowpeas, the mustard and the chili sauce; through step-by-step frying with the vegetable oil and spices, the pickled chiliesare richer, mellower, sour, spicy and lively in taste and is a rare delicacy for promoting the appetite on the dining table; the processing method is suitable for large-scale industrial production and can meet the requirement of people for food diversity.

The invention discloses a low-temperature multi-stage fermented fruit enzyme highland barley wine and a preparation method thereof and relates to the technical field of food processing. Various fruits and highland barley are taken as raw materials and respectively juiced and soaked for cooking, then the juice and the cooked highland barley are mixed according to a certain volume ratio, and the mixture is fermented by adopting the low-temperature multi-stage fermentation technology to prepare the fen-flavor type fruit enzyme highland barley wine. The low-temperature multi-stage fermented fruit enzyme highland barley wine has unique sweet and sour taste of all the fruits and the rich highland barley smell, is soft and pure in flavor, and is fragrant, enviromental friendly and healthy; the prepared wine is clear in wine liquid, refined and pure in aroma, pleasant and strongly scented, tastes sweet and cool, has a full-bodied taste and higher alcohol content, is accordant in fragrance, and has a good aftertaste and unique style; as spina date seeds and schisandra chinensis are added into the formula, the fruit enzyme highland barley wine has the additional effects of nourishing liver, quieting the heart, soothing the nerves, astringing the lung, replenishing the kidney, promoting production of body fluid and removing sweat.

The invention relates to a composite red date wine which is prepared from the following components in parts by weight: 10-30 parts of Neihuang date, 50-70 parts of Xinjiang date and 10-30 parts of Xinzheng golden-silk jujube. The preparation method comprises the following steps: compounding different species of red dates according to respective advantages, carrying out vapor explosion pretreatment on the red date raw materials, pulping with water, adding liquid koji into the date pulp, and directly fermenting. No enucleation, peeling or pectinase is needed in the preparation process. After the distillation, aging and storage are performed to prepare the wine. The composite red date wine has the advantages of plump wine body, thick date flavor, no foreign flavor, low methanol content and high polyphenol content.

The invention discloses a preparation process for white tea. The preparation process comprises the steps of a picking step, a withering step, a rolling step and a drying step. The preparation process is characterized in that the withering step is a warm withering step which is specifically characterized in that fresh tea leaves are uniformly spread in a withering trough for withering, the thickness is 1-1.5 centimeters, the withering temperature is controlled at 30 DEG C-36 DEG C, the withering time is 4-6 hours, the tea leaves are withered until the leaves are shrunk, the leave texture is soft, and stalks are not broken when bent, faint fragrance is generated, and the water content is 65-70%. According to the white tea, the trabes are tight in appearance, the color is silvery, the pekoe is revealed, the liquor color is yellow and bright, the fragrance is strong and durable, the taste is strong, fresh and mellow, and infused leaves are tender, even and bright.

The invention relates to frozen fermented glutinous rice or rice noodle products and a key preparation method thereof. The products comprise a frozen pure fermented glutinous rice product and a mixedfrozen rice noodle product of fermented glutinous rice and other rice noodles. The key preparation method adopts drying and freezing techniques. Limited by the problems that the fermented glutinous rice is not easy to form due to high water content and not easy to dewater due to high sugar degree, starch is easy to age in products, and the like, the varieties of products using the fermented glutinous rice as a raw material are few, all the products cannot serve as convenient staple food, and the market rate is extremely low. The frozen fermented glutinous rice or rice noodle products are characterized in that glutinous rice and the like are used as raw materials to be fermented into fermented glutinous rice, and then the fermented glutinous rice is subjected to boiling, grinding, drying (partial dewatering) or addition of rice noodles, cooling, forming and freezing to obtain cooked or half-cooked frozen products. When eaten, the frozen fermented glutinous rice or rice noodle products are heated by roasting, frying, deep-frying, steaming, microwaving and the like. The products provided by the invention are purely natural fermented food, are sour, sweet, mellow, fragrant and chewy inmouthfeel, can serve as staple food or non-staple food, can be subjected to large-scale and standardized production, have a long shelf life, a simple and convenient preparation method, simple equipment and low cost, and can be prepared at home.

The invention discloses a roxburgh-rose enzyme beverage. The preparation method comprises the following steps: a, cleaning rosa roxburghii tratt, removing impurities, dicing and removing seeds to obtain a product A, b, soaking rose petals with water, filtering to remove water, adding the product A, mixing, and juicing to obtain a product B, c, filtering the product B to remove slag, and then refrigerating to obtain a product C, d, freeze-drying the product C to obtain a product D, e, grinding the product D into powder at low temperature to obtain a product E, f, mixing lactic acid bacteria andsaccharomycetes to obtain a product F, g, mixing the product E and white granulated sugar, adding the product F, adding sterile water, uniformly mixing, and fermenting to obtain a product G, h, filtering the product G to obtain fermentation liquor, and adding soybean polysaccharide and maltodextrin into the fermentation liquor for mixing and blending to obtain a product H, and i, pasteurizing theproduct H, and cooling to normal temperature to obtain a finished product. The roxburgh-rose enzyme beverage prepared by the method has the advantages of bright and uniform color, fragrant, sweet, uniform and harmonious smell, aromatic and astringent taste, fresh, fine, full and mellow taste and the like.

The invention relates to the field of tea, in particular to a production process of heart relief herbal tea, mainly comprising the steps of picking and washing fresh leaves of heart relief herbal, andthen spreading, fixing, rolling, drying, fried rolling, sorting, fire reinforcing and winnowing, and finally obtaining the finished heart relief herbal tea. The heart relief herbal tea which is prepared by adopting the production process has the advantages of tightly knotted and curved shape rope, light silver gray color, unique heart relief herbal aroma, light yellow liquor color, strong sweet taste, cinnamon bottom of leaves, rich water extract and brewing resistance.

The invention discloses natto-kinase-enriched aloe-whole fat sour milk and a preparation method thereof. The natto-kinase-enriched aloe-whole fat sour milk comprises the following raw materials: whole-fat milk, white granulated sugar, original aloe juice, natto and lactobacillus. The preparation method comprises the following steps: Step One, uniformly stirring the whole-fat milk and the white granulated sugar, and sterilizing the mixture by carrying out heating so as to obtain a basic liquid; Step Two, incubating the dry lactobacillus powder or the activated lactobacillus solution into the basic liquid when the basic liquid is cooled, so that a lactobacillus-containing liquid is obtained; Step Three, fermenting the lactobacillus-containing liquid at constant temperature of 35-45 DEG C for 2-6 hours, so that a prepared material liquid is obtained; Step Four, adding the original aloe juice into the prepared material liquid, and carrying out stirring, so that an aloe material liquid is obtained; and Step Five, adding the homogenized natto into the aloe material liquid before eating, so that the natto-kinase-enriched aloe-whole fat sour milk is prepared. Activity of the natto kinase in the prepared reconstituted-milk sour milk can be 200IU / ml or higher, and the sour milk is good in taste, so that the reconstituted-milk sour milk is conducive to promotion and application.

The invention discloses jasmine exocarpium tea and a making method thereof, the tea is prepared from the following components: jasmine, exocarpium, green bamboo leaf, poria cocos and lycium chinense, compared with the prior art, the jasmine exocarpium tea is added with a variety of accessories, so that the jasmine exocarpium tea tastes fragrant and mellow, compared with traditional tea stir-fried in an iron pot, the jasmine exocarpium tea is baked without bake head and coked head, the strip-type is uniformly stretched, fractured and pulverized powder is less, the loss is reduced, and the method is easy to operate.

The invention relates to a secondary fermentation process of blueberry fruit wine. The secondary fermentation process comprises the following steps: raw material sorting, crushing, and pulping; enzymolysis; juice squeezing; freezing concentration; ice yeast main fermentation and fruit wine yeast secondary fermentation; pot pouring, clarification and filtration; ageing; sterilization, cooling and filtration; and storage, filtration and encapsulation. By utilizing a ice yeast main fermentation-fruit wine yeast secondary fermentation technique, the concentration of a dry extract of the blueberry fruit wine is increased, the generation amount of grain oil in a fermentation process is reduced, and the typicality of the finished wine is improved.

The invention discloses a highland barley butter milk tea and a preparation method thereof. The highland barley butter milk tea is composed of drinking purified water, compound sugar, sweetened condensed milk, whole milk powder, stabilizer, Tibetan tea, butter, cooked highland barley powder, and cooked peanut kernels. , walnut kernels and edible essence. The preparation process of the highland barley butter milk tea mainly includes material preparation, auxiliary material liquid preparation, blending, homogenization and post-treatment. The highland barley butter milk tea obtained by the invention has a unique formula, is scientific and reasonable, does not contain trans fatty acids, artificial pigments and preservatives, has high safety, and is suitable for drinking by all kinds of people except infants; the highland barley butter obtained by the invention The milk tea tastes smoother and more delicate, the taste is more mellow and rich, the aroma is more intense, and the storage stability is high; the preparation method of the highland barley butter milk tea provided by the invention is simple to operate, has low requirements on equipment, and is low in cost, and is suitable for large-scale industrial production.

The invention discloses a ginger solid beverage, which is prepared from the following raw materials by mass: 50-60 parts of ginger, 9-15 parts of kudzu vine root, 4-8 parts of panax notoginseng, 4-8 parts of ginseng, 8-10 parts of gardenia jasminoides, 3-5 parts of mint, 4-8 parts of hawthorn, 3-5 parts of licorice, 5-7 parts of red dates, 3-7 parts of honey, 8-12 parts of xylitol, and 9-12 partsof maltodextrin. The product provided by the invention combines the drinking function and medical health care function of food together, conforms to the traditional medical concept, and also is closeto the concept of modern health drinks. The preparation process is simple, the ginger solid beverage is convenient for drinking and carrying, and can be accepted by mass consumers. Ginger juice is heated and boiled to remove mass moisture therein, and the ginger fragrance, spicy and taste of the ginger solid beverage can be mellower and richer. The ginger solid beverage product prepared by the method provided by the invention is uniformly dry and wet, free of caking, spicy and slightly sweet, and is easy to brew and dissolve, the appearance is evenly turbid, and the ginger flavor is strong.

The preparation method of salvia tea with several health-care functions of regulating blood fat, improving microcirculation, resisting oxidation, delaying senility and quieting spirit and promoting sleep is characterized by that the fresh salvia leaf can be undergone the processes of sorting, screening, tedding to make the weightless ness rate of salvia leaf be 25-30%, then stir-frying at 40-50 deg.C, and drying.

Provided are a preparation method of blueberry fruit wine flavor chewable tablets and a product thereof. The method comprises the following steps that 1, fresh blueberry fruits are cleaned, pulped and put in a fermentation tank, pectinase, white granulated sugar syrup and wine active dry yeast are added, primary fermentation is conducted for 32 to 36 days after sealing is conducted, and the fermentation liquor temperature during fermentation is controlled to range from 26.6 DEG C to 32.0 DEG C; 2, filtration is conducted on the fermentation liquor completely subjected to the primary fermentation, centrifugal dewatering, drying and micro-grinding are conducted on fermented mash residues, and blueberry mash yeast is obtained; 3, blueberry mash yeast and radix puerariae starch are evenly mixed, and blueberry fruit wine is added for atomization and invasion, machine-made granulation, drying, tablet compressing and packaging. The blueberry fruit wine flavor chewable tablets have rich nutrients and rich and mellow mouthfeel, and pure natural fruit flavor of blueberries is reserved to the maximum extent.

The invention mainly relates to the technical field of wine processing, and discloses a liquid-state fermentation method of Baijiu. The method comprises the steps of raw material treatment, fermented grain preparation, primary fermentation, secondary fermentation, tertiary fermentation, nutrition fermentation, new wine distillation and finished product packaging. The method is simple; the obtained Baijiu has the fragrant and mellow mouthfeel; the total ester content is 2.74g / L; after the distillation, the Baijiu can be directly drunk; the work procedures are simple; the Baijiu production can be expanded; the economic income is improved by 23.2 percent; a small amount of edible alkali solution is added into the raw materials; freezing and stir-frying are performed; the raw material curing can be accelerated; the fragrance is enhanced; the mouthfeel is mellow; the fermented grains are added into a fermentation pool to be fermented in three times; the fermentation time can be shortened, so that the fermentation of the fermented grains can be sufficient; the alcohol content is increased, so that the mouthfeel is mellow and plump; after the three times of fermentation, traditional Chinese medicine is added for fermentation; the nutrition and the health care ingredients of the Baijiu are improved; the fragrance is increased; during drinking, the alcohol effect dispelling speed can be accelerated; the harm to the human body is reduced; the human body immunity is enhanced; the functions of each organ is harmonized.

The invention relates to an ageing process of a vintage medlar fruity wine, and the ageing process is characterized by comprising following steps that the medlar fruity wine which is already preliminary fermented, precipitated and filtered is aged according to the ageing process in the ageing step for a given years to obtain the vintage medlar fruity wine. The ageing process has beneficial effects that through the process, the problem of the medlar wine that the volatile acid index in the storage and ageing process cannot be controlled, if the hygienic condition is strictly controlled, and the volatile acid of the medlar fruity wine after being aged for years is lower than 1.5mg / L. The vintage medlar fruity wine which is aged for years according to the ageing process not only has thick and coordinative wine fragrance and fruity fragrance, but also has fine aging fragrance, thick taste and endless aftertaste.

The invention discloses a dry type liquid-state wine brewing process of yellow wine. The problems that in the conventional wine brewing process, the generated rice pulp water is directly discharged, environment can be easily polluted; in the rice pulp water treatment process, the investment is great; the space is occupied; meanwhile, the peripheral environment can be influenced in the treatment process are solved. The dry type liquid-state wine brewing process of yellow wine has the major processes and steps of crushing, pulp conditioning, liquification, cooling, fermentation, squeezing and wine storage; Through the crushing and pulp conditioning operations, the water consumption in the wine brewing process is reduced; the generation of the rice pulp water is reduced; the goals of reducing the water required to be used in the wine brewing process, eliminating the generation of the rice pulp water and achieving the better energy-saving and environment-friendly effects in the brewing process are achieved.

The invention relates to a Fu ginger tea liquid drink and a preparation method thereof. The method takes 8 parts of ginger and 2 parts of brown sugar as main materials and 1 part of auxiliary material is adopted; according to the preparation requirement of different tastes, the auxiliary material is selected from one of red dates, longans, wolfberries and hawthorns. The preparation method comprises the following steps: washing and peeling, washing, cutting into slices, squeezing, carrying out centrifugal separation, filtering, airing, sterilizing, blending, decocting, carrying out ultra-high temperature instant sterilization, filling, sealing a can, and checking. The drink and the preparation method have the beneficial effects that the preparation process is simple, drinking and carrying are convenient, and the drink can be accepted by vast consumers; the Fu ginger can be directly heated for cooking in high temperature environment in summer and a large quantity of moisture in Fu ginger juice can be removed, so that the ginger fragrance and taste of the ginger liquid drink can be relatively mellow and thick; different auxiliary materials are added in cooking, so that the Fu ginger liquid drink with four different tastes can be prepared; the Fu ginger tea liquid drink disclosed by the invention contains effective components and trace elements beneficial to the human body and has the efficacies of tonifying qi and dispelling cold, regulating spleen and stomach and the like.