35results about How to "Sweet and soft taste" patented technology

The invention relates to a method for brewing highland barley wine by using hulled highland barley. The method comprises the following steps: 1) material preparation; 2) hulling; 3) immersion and boiling; 4) material blending; 5) fermentation; 6) distillation and filtering; 7) blending; 8) disinfection and loading; and 9) disinfection and cartonning. The method has the beneficial effect that for boiling and gelatinization of highland barley and anaphase stability of a product, the hulled highland barley is subjected to boiling, saccharification and fermentation based on an original brewage technology of the barley wine, the utilization rate of the highland barley is increased from 60% while dehulling to 70% while hulling, so that the fermentation utilization of the highland barley is more fully; at the same time, the risk of aflatoxin due to poor storage of a highland barley raw material can be effectively prevented, the product is safer and more health; the pigment and tannin on the skin of the highland barley can be removed through hulling, browning is prevented, the wine quality and color can be more stable, the mouthfeel is soft, the shelf life of the product is prolonged, and the usage of an additive is effectively prevented.

The invention provides a preparation method of sugar-rich flavor fructus momordicae concentrated juice. The preparation method comprises the following steps of: taking waste liquid generated in a process of preparing mogroside as a raw material; filtering the waste liquid, concentrating in vacuum, carrying out alcohol precipitation, recycling alcohol, de-coloring resin and adjusting the pH (potential of Hydrogen) value; and then concentrating in vacuum to obtain the sugar-rich flavor fructus momordicae concentrated juice. The method provided by the invention has a simple technological flow andtechnological parameters are easy to control; used equipment is common and necessary equipment in the industry; the used raw material is the waste liquid generated in a production process of the mogroside, so that excessive sewage emission is avoided and the sewage treatment pressure is alleviated; the comprehensive utilization rate of fructus momordicae resources is also improved; a harmful solvent, an enzyme preparation or other non-natural auxiliary materials or processing auxiliary agents are not introduced so that the characteristic that a product is purely natural is ensured; the obtained concentrated juice has uniform texture and a light yellow to slight yellow color; after the concentrated juice is brewed, the concentrated juice is clear and transparent and has a colorless to light yellow color; and the concentrated juice has a sweet and soft taste and a rich flavor and has the unique fresh and delicious quality of fructus momordicae.

The invention discloses a process for producing lees-burnt baijiu by using first-stage yellow wine lees, and belongs to the technical field of wine brewing. The process comprises the following steps:carrying out direct or solid-state stacking fermentation on the yellow wine lees which are obtained by brewing, squeezing and separating according to the conventional yellow wine production process; distilling remaining lees (commonly known as the first-stage yellow wine lees) after processing of the lees-burnt baijiu; after cooling and crushing the remaining lees, uniformly inoculating multi-grain distiller's yeast and baijiu functional bacteria into the remaining lees; meanwhile, adjusting the water content; and after carrying out solid-state stacking fermentation for 5-10 days, carrying outdistilling to obtain the lees-burnt baijiu. Results show that the lees-burnt baijiu produced by the process has the yield about 8% (converted into 50% vol of alcoholic strength); compared with first-stage lees-burnt baijiu (baijiu obtained after distilling the yellow wine lees for the first time), the lees-burnt baijiu has the advantages of high total ester, low fusel oil, light after-bitterness,soft and sweet mouthfeel and the like; and the utilization rate of raw materials is improved, and moreover, the protein content in the yellow wine lees is improved by 3 to 5 percent; and if the yellow wine lees is used as a feed raw material, the selling price can also be further increased.

The invention discloses a simple brewage method of a strawberry wine, which comprises the following steps: A. raw material preparation: screening mature fresh strawberries to obtain original strawberry fruits; B. natural fermentation: putting the original strawberry fruits and white granulated sugar into a fermentation tank in a weight ratio of 10:1-10:1.5, sealing the opening of the fermentation tank, and carrying out natural fermentation at room temperature under atmospheric pressure, thereby obtaining a strawberry juice; C. distillation: distilling the strawberry juice in a distilling apparatus to obtain a distilled unblended wine; and D. putting the distilled unblended wine in a storage tub, storing in a sealed state, and aging to obtain the strawberry wine finished product. The production procedure is simple, and is suitable for large-scale production for wineries and more suitable for domestic workshop production. The strawberry wine prepared by the method has the advantages of thick natural fragrance of strawberries, clear and transparent vinosity, sweet and soft mouthfeel, high fragrance endurance and long aftertaste.

The invention discloses a production method of rice-flavor liquor. The production method comprises the following steps of uniformly mixing thoroughly cooked rice, dried yeast balls, active dry yeast and rice koji accounting for 11-50% of the weight of the rice, adding water to immerse the mixture, and sealing and fermenting the mixture; and distilling the mash obtained by fermentation, adsorbing with activated carbon, carrying out filter pressing, and ageing to obtain the rice-flavor liquor. According to the method, pure aspergillus oryzae or rhizopus is used for preparing the rice koji, low-temperature bacterium cultivation is performed in the early stage, and spore germination and rapid growth are promoted. In the middle stage, a medium-temperature culture process at 38-48 DEG C is adopted, rice grains are controlled to be properly saccharified, sugar is generated and is subjected to a Maillard reaction with amino acid, and under the drying action in the later stage, rich and pleasant baking fragrance is generated and is compounded with nut fragrance generated by mould to form special rich koji fragrance. The rice koji contains flavor components, is used as a precursor substance of the wine to endow the wine with unique flavor, is very good in harmony with the fresh scent of rice, brings rice fragrance, kernel fragrance and baking fragrance to the wine body, and is greatly different from the traditional rice fragrance.

The invention relates to tea using forsythia suspense as raw materials, in particular to black tea type forsythia suspense leaf health-care tea using forsythia suspense leaves as the raw materials and a preparation method thereof. The preparation method comprises the following steps of: (1) harvesting the raw materials; (2) pretreating; (3) withering; (4) kneading; (5) decomposing and sieving; (6) fermenting; (7) drying; and (8) airing for packing: packing after airing to the room temperature, and then warehousing to obtain the forsythia suspense leaf health-care tea in the invention. The invention aims to provide forsythia suspense leaf health-care tea and a production process thereof by developing and utilizing abundant forsythia suspense leaf resources in the north of China to avoid the waste of the wild forsythia suspense leaf resources, thereby changing the wastes into the valuables, being beneficial to people and initiating a new road of getting rid of poverties and becoming better off for the development of mountainous areas.

The invention provides a preparation method of red date and Chinese wolfberry compound liquor. The preparation method comprises the following steps: step 1, preparing red date distilled liquor; 2, blending the red date distilled liquor, namely blending 3-8 parts of 50% vol stage red date distilled liquor, 40-60 parts of 30% vol stage red date distilled liquor and 35-60 parts of 15% vol stage red date distilled liquor into 25% vol degree red date distilled liquor base liquor; 3, treating the red dates and the Chinese wolfberry raw materials; 4, mixing and soaking the red dates and the Chinese wolfberry; and step 5, performing filtering and ageing. According to the scheme, the process is simple, and the prepared red date and Chinese wolfberry compound liquor is mellow, sweet and soft in taste, rich in date fragrance, harmonious and pleasant in fragrance and rich in nutrition, and has the health-care effects of promoting blood circulation, maintaining beauty and keeping young, enhancing immunity and the like after being drunk for a long time.

The invention discloses a production method of rhizoma polygonati shanniang yellow liquor. The method comprises the steps of pressing preparation of rhizoma polygonati yuanhong liquor and brewing of the rhizoma polygonati shanniang yellow liquor. Rhizoma polygonati which is steamed with the yuanhong yellow liquor is squeezed, and the yuanhong yellow liquor and rhizoma polygonati solids which are rich in rhizoma polygonati effective component are obtained through solid-liquid separation. The brewing process of the rhizoma polygonati shanniang yellow liquor comprises the steps of rice steeping, rice steaming, rice spreading and medicinal liquor mixing with yeast, after jar falling, yuanhong yellow liquor which is rich in rhizoma polygonati is added, and primary fermentation is conducted; after fermented grains are poured, the rhizoma polygonati solids are added, post-fermentation is conducted, and squeezing and sterilization are conducted. After the rhizoma polygonati is pressurized and steamed, components such as hexanal and camphene which have certain irritation on eyes, noses and throats are reduced, the numb taste is reduced, effective components such as polysaccharide, saponin and 5-hydroxymethylfurfural are added, meanwhile, the brewed shanniang yellow liquor body is gentle in taste and has no bitter taste, and the color of the liquor body is brownish yellow.

The invention discloses concentrated type low-sugar loquat jam. The low-sugar loquat jam is prepared by the following steps: waste fruit residues obtained after the juice of fresh loquats is processed and squeezed are used as raw materials, the kernels and the peels of the loquat residues are removed, and after the loquat residues are milled, the loquat residues, loquat concentrated juice, syrup and vitamins C are mixed and concentrated; calcium lactate, citric acid and glue solution which is formed by mixing pectin, xanthan gum and white sugar are added and concentrated, and finally, sodium hexametaphosphate is added, evenly mixed and concentrated to prepare concentrated jam; the steps of filling, sterilization, cooling and the like are performed to prepare the low-sugar loquat jam. The prepared concentrated type low-sugar loquat jam is excellent in mouth feel and is healthy and nutrient, so that the concentrated type low-sugar loquat jam conforms to the pursuit of low-sugar low-energy healthy food of modern people.

The invention discloses sweet-scented dried bean curd. The sweet-scented dried bean curd comprises the following raw materials in parts by weight: 39-45 parts of soybeans, 15-18 parts of peanuts, 7-10 parts of red beans, 5-8 parts of waxy corns, 3.5-5 parts of white sesames, 7.5-9 parts of honey, 5.5-8 parts of cerealose, 2.5-4 parts of longan fruit pulp, 3-4.5 parts of red date pulp, 2-3.5 parts of Chinese wolfberry fruits, 0.6-0.8 part of licorice, 0.4-0.6 part of pilose asiabell root, 0.65-0.8 part of plaster powder and an appropriate amount of water. The sweet-scented dried bean curd disclosed by the invention has sweet and soft taste, rich nutrition and very strong healthcare effects. The traditional Chinese medicines added therein, including the longan fruit pulp, the Chinese wolfberry fruits, the licorice, the pilose asiabell root and the like, have the functions of increasing appetite, invigorating the spleen, strengthening the stomach, enriching qi, nourishing the blood, strengthening the muscles and bones, increasing human erythrocyte and leukocyte counts, reinforcing human immunity and so on.

The invention relates to a fragrant and sweet tripe ham sausage, which comprises the following raw materials by weight proportion that: major materials: 100 portions of tripe; secondary materials: 10 portions to 20 portions of agaropectin, 5 portions to 10 portions of gelatin, 5 portions to 10 portions of carrageenin, 4 portions to 6 portions of ice water; flavorings: 3 portions to 6 portions of rock candy, 5 portions to 10 portions of crystal sugar, 2 portions to 4 portions of milk powder, 1 portion to 2 portions of honey, 1 portion to 2 portions of flavouring essence. The invention further relates to a preparation method of the fragrant and sweet tripe ham sausage, which comprises the following steps: chunking and soaking, boiling sirup, injecting sausage and tying and cooking ham. The invention has the beneficial effects that tripe, saccharide and gelatin are used as the major materials and the ham sausage looks like crystal containing jade and exquisite after being taken off sausage coating, which increases the appetite of people, tastes fragrant, sweet and soft and is nutritious, thus enjoying popularity among people of each age group.