343results about How to "Unique aroma" patented technology

The invention discloses a method for preparing an additive capable of adding an oolong tea scent to cured tobaccos, a spice and the use of the spice in the cured tobaccos. The preparation method comprises the following steps: weighing100 grams of oolong tea leaves according to a ratio of 0.5-1.5:1.5-4:0.2-8, grinding the oolong tea leaves into powder, and placing the powder an extracting device; setting a temperature of between 20 and 60 DEG C and a pressure of between 10 and 20MPa, adding 400 to 1,000 milliliters of a mixed solvent of ethanol, acetone and water into the extracting device and carrying out 2 to 5 times of static extraction for 3 to 10 minutes each time; and collecting an extract, evaporating the extract to between 100 and 200 milliliters, adding 30 to 80 milliliters of acetone into the extract, standing the mixture at 0 DEGC for 10 to 60 minutes, centrifuging the mixture to remove sediments, taking upper clean liquid, evaporating the upper clean liquid to paste, dissolving the obtained paste with 80 to 150 milliliters of a mixture of propanediol, alcohol and distilled water, adding 0.01 to 0.2 gram of ascorbic acid, 0.01 to 0.1 gram of menthol, 1 to 10 grams of honey into the solution, uniformly mixing the solution and obtaining the additive for oolong tobaccos. The tobaccos made with the additive has the advantages of low tar content, unique and long lasting scent, comfort tea scent and uniform taste.

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.

The invention provides a health hamandegg or a health western pork ham comprising intestine and a casing, animal meet filled in the intestine and the casing and subsidiary flavouring. The invention is characterized in that the animal meet and the subsidiary flavouring comprise ginseng. The preparation method comprises the following steps of: fine machining the ginseng and the animal meet and evenly mixing the fine machined ginseng, animal meet and the subsidiary flavouring, so that the ginseng-containing hamandegg or western pork ham is prepared by a conventional method. The invention has the advantages of various health care functions such as calming the mind and promoting mentality, promoting body liquid and nourishing blood, moisturizing the skin for cosmetic purpose, prolonging the human life, and the like, and is convenient in preparation.

The invention discloses a jerusalem artichoke-soybean fermentation beverage and a preparation method thereof. The beverage contains a jerusalem artichoke-soybean fermentation solution as a main component. The preparation method of the jerusalem artichoke-soybean fermentation solution comprises the following steps of: mixing jerusalem artichoke pulp and soya-bean pulp in a volume ratio of (3-5):1, heating and sterilizing, wherein the obtained mixture is used as a fermentation base material; and then inoculating mixture bacterium of lactobacillus bulgaricus, streptococcus thermophilus, monascus and beer yeast into the fermentation base material according to an inoculating amount of 3-5%, fermenting for 12-20hours at a temperature of 28-32 DEG C, filtering after finishing fermentation and then adding aroma enhancement yeast into the fermentation base material according to an inoculating amount of 1-2%, then fermenting for 48-60 hours again at the same temperature, and filtering a fermentation solution after finishing fermentation to obtain a jerusalem artichoke-soybean fermentation solution. The mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to monascus to beer yeast is 2:2:4:2. The preparation method disclosed by the invention is unique; the obtained beverage has good mouth feel, good appearance and rich nutrition; and the immunity can be improved after drinking the beverage for a long time.

The invention discloses a fresh keeping agent containing essential oil, for fruits, and an application. The fresh keeping agent for fruits is characterized by being compounded from lysozyme, tea polyphenols, nisin, essential oil A, essential oil B, Vc and distilled water in a certain proportion. According to the fresh keeping agent for fruits, disclosed by the invention, the essential oil is optimized to be used as a main component of the fresh keeping agent, so that the fresh keeping agent has excellent effects of bacteriostasis and oxidation resistance and is applied to corrosion resistance and fresh keeping of the fruits, the fresh keeping and storage period of the fruits can be greatly prolonged, the fruits are guaranteed to maintain original quality in the fresh keeping period, and the quality of the fruits is effectively guaranteed. The fresh keeping agent for the fruits, disclosed by the invention is simple in compounding method, and convenient to apply; and the fresh keeping agent is completely compounded from natural components, and harmful chemical substances are not added, so that the fresh keeping agent is safe and environmental-friendly, and has an important industrial value.

A process for preparing dry highland barley wine includes soaking highland barley, steaming, mixing with high-temp.-resistant alpha-amylase, stirring, pressing, saccharifying, fermenting under 30 deg.C, squeezing, clarrifying, mingling and filtering. Its advantages are low content of sugar, and high quality and stability.

The invention discloses a cassia seed lotus leaf coffee which is characterized by comprising the following components by mass percent: 1-5% of cassia seed extractives, 1-5% of lotus leaf extractives, 7-15% of coffee, 5-20% of sweetener and the balance of powdered oil. The coffee not only has natural and unique taste and smell of coffee and has the functions of promoting blood circulation, exciting nerves, removing fatigue, improving indigestion and the like, but also ensures that coffee drinks have the functions of antioxidation, anti-aging, bowel detoxification, fat fall and weight loss. When the cassia seed lotus leaf coffee is drunk, active ingredients of the cassia seed extractives and the lotus leaf extractives together with coffee are rapidly absorbed by the human body and then playroles of antioxidation, anti-aging, bowel detoxification, fat fall and weight loss, thereby bringing benefits to the health of a body.

The invention discloses a method for processing fish pickled with grains, which comprises following steps: cleaning fresh fish pickled with grains, eliminating fish organs, cutting into blocks, salting fish blocks, drying, fermenting, vacuum packing and disinfecting. The fermentation comprises following steps: loading rice into container, adding Chinese yeast into rice with its weight being 1-2% of that of rice, stirring evenly, putting dried fish block with its weight being 60-100% of that of rice into container and embedding them in rice, sealing container, fermenting for 45-55 hours at 26-30 Deg. C, anaerobic fermenting for 45-55 hours at 26-30 Deg. C, and getting fish pickled with grains. The fish block and rice are used as nitrogen and carbon source for fermentation, the fish block absorbs the vinous flavor and the substance in fish is volatilized out after fermentation and anaerobic fermentation process, and the fish smell is removed off at the same time.

The invention discloses red bayberry milky tea beverage. The milky tea beverage is prepared from the following raw materials in parts by weight: 50-60 parts of skim milk, 5-9 parts of sweet potato leaves, 30-40 parts of composite rice milk, 12-15 parts of extract of traditional Chinese medicine, 3-5 parts of honey, 4-8 parts of millet flour, 4-5 parts of red bayberry flesh, 1-2 parts of fried peanut powder, and 3-5 parts of whey protein powder. The milky tea beverage disclosed by the invention is mellow in taste, unique in formula, simple, convenient and easy in process implementation, and has unique sour of the red bayberry, and the produced milky tea has rich rice aroma, and simultaneously has certain effects of dietary therapy, health care and life nourishing.

The invention provides a method for processing mushroom-flavor goose. The method comprises the procedures of marinating of goose, boiling of mushroom, mixing, vacuum packaging, sterilization and warehousing. By adopting the method for processing the mushroom-flavor goose, the nutrients of the goose and the mushroom are furthest kept, the Chinese medicinal herb taste in the conventional health-care marinated goose is overcome; the mushroom-flavor goose has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein and low fat, and has the health-care effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, reducing blood pressure, enhancing the immunity and the like; and the processing method is scientific, nitrites are avoided, and the mushroom-flavor goose is healthy to eat.

The invention discloses a truffle wine producing process which comprises the following steps: A: preparing truffle mother liquor, namely immersing truffle with water after crushing the truffle, and obtaining the truffle mother liquor after extraction; extracting for 12-16 hours at temperature of 45-55 DEG C according to a material-liquid ratio (mass ratio between the truffle and the water) of 1:4-1:6, filtering and concentrating the extracting solution till the ratio between truffle mass and truffle mother liquor volume is 1:1; and B: blending the truffle wine, namely mixing the truffle motherliquor, tartary buckwheat wine (alcohol content of 60%vol) and water according to a ratio of 10-20%:63-87%:3-7% (volume ratio), and then carrying out filtration. The truffle wine produced by the process is clear and transparent, does not have suspended substances, overflows fungus fragrance and has the special fragrance of the truffle wine; from the nutrient angle, the truffle wine is rich in total amino acid and polysaccharide, contains special effective components of the truffle and has an appropriate nutrient ratio; in addition, the truffle wine organically combines the effective components of the truffle with common wines, and has special nutrients and particular flavor.

The invention discloses an additive for improving quality of cut stem, as well as a preparation method, device and application thereof. The method comprises the following steps of: crushing dry tea flower to 20 meshes, putting into a subcritical extraction device, adding water, controlling the material-liquid ratio to be 20-40ml / g, controlling the extraction temperature at 100-120 DEG C, controlling the extraction pressure to be 7-15Mpa, extracting, then adding NaCl into an extraction solution, fully stirring and dissolving, adding CH2Cl2 into the extraction solution according to the proportion of 1: 1, fully mixing, standing for stratification, separating liquid, collecting a CH2Cl2 layer, adding anhydrous sodium sulfate, filtering, collecting filtrate, and concentrating to prepare essential oil of the tea flower, which is used as the additive for improving the quality of the cut stem. The essential oil of the tea flower according to the invention has the advantages of high extraction rate, low energy consumption, clean process, simple process and great industrial application prospects. In addition, by adding the essential oil of the tea flower, which is obtained by the preparation method, into the cut stem, miscellaneous gas of the cut stem can be effectively covered, dry tingling of smoke gas can be reduced, smoke flavor is coordinated, and the comprehensive quality of the cut stem is obviously improved.

Relating to the technical field of corn oil preparation, the invention specifically relates to a preparation method of natural corn oil with a thick aroma, in particularly to a preparation method of natural corn oil with a thick aroma but without any essence and flavor. The method comprises the steps of preparation of refined corn oil, preparation of a corn germ cake, blending and separation. Thecorn germ cake is prepared by the steps of: pressing corn germs to obtain crude corn oil, then steaming and stir-frying a pressed hoecake at a high temperature in a steaming and stir-frying cauldron,thus obtaining the corn germ cake; then mixing the prepared corn germ cake with the refined corn oil and stirring the mixture, and leaving it to stand for layering; then carrying out separation so asto obtain the corn oil with a thick aroma. Without adding any essence and flavor, the natural corn oil with a thick aroma obtained with the method of the invention has a unique flavor. Being an oily liquid and golden yellow and transparent in color, the product obtained in the invention has a unique thick aroma of corn oil, and is suitable for rapid cooking and frying, and is preferably suitable for cold dishes dressed with sauce. With each index all in accord with the requirements of the national standards for corn oil, the product of the invention is of extremely high economic value and good market prospects.

The invention discloses a method for making a momordica grosvenori milky tea, which comprises the following steps: 1) taking dry momordica grosvenori and breaking the epidermis; heating and extracting the broken momordica grosvenori and water at a weight ratio of 1:(6-10) for 10-20 minutes at 80-100 DEG C, and then filtering, thereby obtaining momordica grosvenori tea juice; 2) mixing the momordica grosvenori tea juice, milk powder and honey at the weight ratio of 1:(0.5-0.7):(0.2-0.4), thereby obtaining the mixed juice; and 3) sterilizing the mixed juice and filling, thereby obtaining the momordica grosvenori milky tea. The momordica grosvenori milky tea made according to the method is sweet and fragrant and has the unique fragrance and sweet flavor of the momordica grosvenori; the defects of similar and single taste of the traditional milky tea are overcome; the nutritional value is high; no food additive is contained; and the momordica grosvenori milky tea has the effects of clearing heat and cooling blood, moistening lungs to loosen bowel, and detoxifying and beautifying.

The invention discloses a processing method of golden peony Congou black tea, belonging to the technical field of tea processing. The processing method comprises the following steps: sunning picked tea green leaves; then rocking green leaves for two times, and airing fresh leaves between the two times of rocking procedures; firstly, withering by adopting hot air with the temperature of 30 to 32DEG C in a withering trough, reducing the temperature of hot air to be 26 to 28DEG C and then withering; after the withering is finished, stopping heating before withering leaves are taken out of the withering trough, and reducing the temperature of the withering leaves to room temperature; rolling; fermenting at three stages, wherein at the first stage, the fermentation temperature is 34 to 35DEG C, and the time is 4 to 5 minutes; at the second stage, the fermentation temperature is 25 to 28DEG C, and the time is 3 to 4 hours; at the third stage, the temperature is 20 to 25DEG C, and the time is 1 to 2 hours; finally, drying, and baking to increase aroma. The golden peony Congou black tea prepared by the processing method disclosed by the invention is excellent in quality; the tea has the advantages of strong, tight and uniform appearance, black color, lubrication, fineness, strong aroma, significant fragrance, fresh, mellow and smooth taste, and red and bright color; a bowl edge is provided with a gold ring; infused leaf is fat, tender, red and bright.

The invention belongs to the field of daily essence processing, and particularly relates to cigarette essence prepared by utilization of passion fruit and a preparing method thereof. The essence is prepared by mixing following raw material components by weight: 20-30 parts of the passion fruit, 1-3 parts of rose petals, 1-3 parts of sweet osmanthus petals, 5-10 parts of ethyl acetate, 3-8 parts of butyl butyrate, 2-5 parts of ethyl 2-methylbutyrate, 10-15 parts of cinnamyl alcohol and 40-60 parts of ethanol. The essence prepared by the method has advantages of unique fragrance, good effects on smoke, a low cost, a simple preparation process, and the like. In addition, the deep-processing route of the industry of the passion fruit in China is broadened, the value of the passion fruit is increased, and the income of orchard workers is increased.

This invention relates to Pu-erh herbal tea and a preparation method thereof, which has weight proportion of raw materials as follows: 50-200 portions of honeysuckle, 25-100 portions of chrysanthemum, 25-100 portions of dried orange peel, 25-100 portions of folium lophatheri, 30-120 portions of rhizoma imperatae, 25-100 portions of balloonflower root, 25-100 portions of liquorice and 50-200 portions of Pu-erh tea. The method adopts the organic combination of the Pu-erh tea and Chinese herbal medicine so as to enhance the effectiveness compared with the ordinary herbal tea as well as the effectiveness of clearing heat and resolving summerheat; the Pu-erh herbal tea has the functions of clearing heat, purging internal heat, relieving sore throat, detoxifying, diuretic therapy and relieving summer-heat, improving immunity, preventing influenza, etc. The Pu-erh herbal tea also has sweet aftertaste and unique flavor and completely solves the problems that the Chinese herbal tea has bitter taste and is not easy to be accepted by consumers; so the Pu-erh herbal tea provides a novel species for the field of combination of the Chinese herbal tea and the tea drink as well as food drink.

A process for flavouring the sweet sauce made of fermented flour includes such steps as providing ordinary sweet sauce, fermenting at 35-40 deg.C for 20-30 days, cooling to 30-35 deg.C, adding two kinds of yeast, and fermenting again for 15-20 days.

The invention discloses a processing technology of sticky rice fragrance Puerh tea. The processing technology of sticky rice fragrance Puerh tea comprises the following steps: processing sticky rice fragrance raw materials, and processing Puerh tea, wherein the technological process of sticky rice fragrance raw materials comprises the working procedures of picking fresh leaves, cleaning, spreading and airing, removing water, cooling, twisting, and drying; and the technological process of the sticky rice fragrance Puerh tea mainly comprises the following steps: purchasing raw materials, replicating primary tea, fermenting, turning and stacking, drying, screening, sorting, blending sticky rice fragrance, pressing, packaging, storing and transporting. The sticky rice fragrance Puerh tea prepared by the technology provided by the invention is red, thick and bright in liquor color, is unique in fragrance, has sticky rice fragrance and aging flavor, is pure and mild, is refreshing and sweet after taste in flavor, and has good tea dregs, and the tea dregs are uniform and consistent in color.

The invention relates to a preparation method of a ginseng lactic acid fermentation beverage. The method is characterized in that raw materials and auxiliary materials comprise ginseng (fresh ginseng or sun-dried ginseng), white granulated sugar, a stabilizer and skimmed milk powder; and the method comprises the following steps: 1, preprocessing; 2, preparing a starter; 3, screening for obtaining the optimal ginseng lactic acid fermentation conditions comprising a sugar content of 6%, a milk powder content of 6% and an inoculation amount being 4% of the mass of a culture medium, and fermenting at 42DEG C for 6h to obtain a fermentation stock solution; 4, carrying out sensory analysis for screening to obtain an optimal formula of the ginseng lactic acid fermentation beverage, characterized by a fermentation stock solution concentration of 25%, a sugar content of 8% and an acid content of 0.28%; 5, screening for obtaining the optimal formula of the stabilizer of the ginseng lactic acid fermentation beverage, comprising 0.08% of agar, 0.01% of carboxymethyl cellulose and 0.01% of gelatin; 6, determining the optimal homogeneous conditions of the ginseng lactic acid fermentation beverage, comprising a temperature of 60DEG C, a pressure of 20MPa and a homogenization frequency being two; and 7, determining the optimal sterilizing conditions of the ginseng lactic acid fermentation beverage, comprising a temperature of 90DEG C and a time of 10min. The method which allows the optimal process flow and technological parameters to be determined allows the obtained product to have a good mouthfeel and have a unique typicality.

The invention discloses kluyveromyces marxianus fermented bean residue powder which is prepared by the steps: adjusting the water content of the bean residues to 70-85% and sterilizing the bean residues at 121 DEG C; inoculating kluyveromyces marxianus to the cooled bean residues; fermenting the bean residues for 40-48 hours at 28 DEG C; sterilizing the bean residues at 121 DEG C; carrying out vacuum or freeze drying; and crushing the bean residues and screening the bean residues by a 50-80-mesh sieve. The fermented bean residue powder is milk white, soft in texture, strong in aroma, fine and smooth in taste, free of residue sense and long in aftertaste time and has a unique aromatic odor. Compared with the raw bean residues, the soluble protein content is improved by 1.15 times, the content of soluble dietary fiber is improved by 1.12 times, the content of total soluble sugar is improved by 0.38 time, respectively, and the content of reducing sugar is reduced by 0.17 time; four different components of soy isoflavone have great changes in content, wherein the aglycone isoflavone monomers are improved by 0.42 time. The method disclosed by the invention is simple and strong in operability, and the processability of the fermented bean residues is remarkably improved, and the fermented bean residues are an excellent raw material for developing various healthy foods with unique flavors.

The invention provides Hovenia dulcis kudzu root coffee, which is characterized in that it consists of the following components in mass ratio: 1-5% of kudzu root extract, 1-5% of Hovenia dulcis extract, 7-15% of coffee, and 5-5% of sweetener 20%, the balance of non-dairy creamer. It not only has the unique flavor and aroma of coffee, but also promotes blood circulation, excites nerves, eliminates fatigue, and improves indigestion. The Hovenia dulcis kudzu root coffee invented can make the active ingredients in the Hovenia dulcis dulcis extract and the kudzu root extract be quickly absorbed by the human body together with the coffee ingredients, and have the effect of hangover and sober up, effectively prevent drunkenness, and at the same time protect the liver. The role of the liver.

The invention provides a fermented ginseng wine and a brewing technology thereof. The fermented ginseng wine is brewed and manufactured by technical steps of processing raw material, blanching, pulping, mixing pulp, fermenting, separating, pressing, aging, clarifying and the like, and the fermented ginseng wine has the alcoholic strength of 10-12 percent, the acidity less than 0.4 percent and the residual sugar less than 0.8 percent. Compared with the traditional ginseng wine obtained by dipping in alcohol, the fermented ginseng wine has the advantages of low alcoholic strength, light yellow appearance, tartish, tasty, mellow and natural taste, specific fragrance and flavor of ginseng, etc.

The invention discloses a jackfruit yoghourt pudding and a preparation method thereof. Each 100 parts by weight of jackfruit yoghourt pudding comprises the following components: 60-80 parts by weight of milk, 1-5 parts by weight of whole milk powder, 0.1-2 parts by weight of durian pulp, 1-6 parts by weight of single cream, 0.5-1.2 parts by weight of sweetening agent, 0.5-1.2 parts by weight of compound emulsifying thickener, 0.05-0.15 part by weight of essence, 0.02-0.03 part by weight of mixed bacterium powder of streptococcus thermophilus and lactobacillus bulgaricus, and the balance of water. The jackfruit yoghourt pudding has the advantages of high nutritive value, thin and smooth taste, uniformity and stability, and long expiration date. The preparation method has the advantages of simplifying process procedures, being suitable for industrialized production, maximally ensuring strain activity, enhancing nutrition and function characteristics of the jackfruit yoghourt pudding, and being more beneficial to the intestinal health of a human body.

The invention relates to a process method for brewing ginseng vinegar by immobilized fermentation, which is characterized by comprising the following steps that firstly, starch in ginseng is saccharified with amylase to increase sugar degree, the alcoholic fermentation is carried out at a lower temperature to ensure full aroma, and then the acetic fermentation is carried out, accordingly, the two methods are combined to clarify; raw materials and accessories are ginseng (fresh ginseng or sun-dried ginseng), white sugar, alpha-amylase, glucoamylase, alcohol-fermentation active dry yeast, acetic acid bacteria, wood chips and concentrated jujube juice; and the specific process comprises pre-treatment, an alcohol fermentation process, a vinegar mother production process, an acetic acid fermentation process and an aging process. The process for immobilized production of fermented vinegar uses ginseng as a raw material, the technical parameters are studied, and the best process flow and technical parameters are determined, so that the product keeps better taste and has unique typicality.

The invention relates to health preserving whole-cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving whole-cereal milk comprises the following raw materials by weight percent: 1-1.5% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 2-10% of brown rice, oat and corn compound enzymatic hydrolysate, 0.1-0.3% of stabilizing agent, 0.1-0.3% of lucid ganoderma extract, 0.5-1% of longan concentrated juice, 0.1-0.2% of Chinese yam polysaccharides, 0.05-0.1% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving whole-cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam, black sesame and the like with lucid ganoderma according to the principle of the traditional science of health preserving of traditional Chinese medicine and adding enzymatic hydrolysates of whole-cereals such as corn, brown rice, oat and the like to coordinate with milk. The product is nutritionally balanced and has good color, aroma and taste and prominent health care and preserving effects.

The invention discloses a loquat flower and milk tea drink which is prepared from the raw materials in parts by weight: 50-60 parts of defatted milk, 5-9 parts of loquat flower, 30-40 parts of composite corn juice, 12-15 parts of traditional Chinese medicine extracting solution, 3-5 parts of honey, 4-8 parts of corn flour, 4-5 parts of loquat pulp, 1-2 parts of fried peanut powder and 3-5 parts of green tea powder. The loquat flower and milk tea drink is savoury and mellow in mouthfeel, has unique aroma of the loquat flower and is unique in formula and simple and feasible in process; and the produced corn milk tea has strong corn aroma and has a certain dietary therapy health-care effect.

This invention discloses a method for synthesizing (S)-(-)-gamma-lactone. The method comprises: (1) using (R)-(+)-alpha-phenylethylamine as the chiral resolving agent, and reacting with racemic gamma-hydroxy acid to obtain a pair of diastereotopic salts; (2) separating by crystallization; (3) acidifying and cyclizing to obtain chiral (S)-(-)-gamma-lactone. (S)-(-)-gamma-lactone is (S)-(-)-gamma-decalactone, (S)-(-)-gamma-undercalactone or (S)-(-)-gamma-dodecalactone. (S)- (-)-gamma-lactone has special fragrance, and can be used to manufacture high-grade essence.

The invention discloses a preparation method of cranberry and cinnamon beer, and belongs to the technical field of beer preparation. Firstly, wheat malt, red malt, burnt odor malt and crystallized malt are proportionally crushed; water is added for saccharification so as to obtain malt juice; in the boiling process of the malt juice, lupulus and cinnamon are added; the lupulus is added in three stages; after rotary precipitation and cooling, S-189 beer yeast is inoculated; S-189 yeast and cranberry juice are added into a fermentation tank; oxygen is continuously charged to the material liquidso as to improve the dissolved oxygen quantity; after the temperature lowering, aging is performed to obtain the cranberry and cinnamon beer. The cinnamon and the cranberry juice are added into the beer; the special aroma can be added; the health care effects can also be achieved; the aroma of the malt and the lupulus is realized; the nutrition of the cranberry is also realized. The wine appearance is red; the foam is fine; the cup hanging effect is durable; the mouthfeel is unique; the sour and sweet taste is proper; the types of nutritive beer in China are enriched.

The invention provides a method for fermenting coffee by Pu'er tea liquid. The method is characterized in that coffee material is put into Pu'er tea concentrated solution after being washed; the coffee material is fermented for 24-48 hours in the concentrated solution at the temperature of 30-45 DEG C; peeling or / and decrustation and washing are carried out on the coffee material; then the coffee material is dried until the moisture content is below 12%; finally the coffee product is obtained after sifting and grading. In the invention, more than 200 substances such as aldehyde, ketone, alcohols, linalool and the like generated in the process of fermenting the coffee material by the Pu'er ripe tea liquid are used for strengthening aroma of the coffee; meanwhile, fresh pineapple juice, fresh olive juice and fresh milk are added to accelerate the fermentation of the coffee, enhance sweetness thereof, improve protein content of the coffee, facilitate the coffee to have unique aroma; so that the aftertaste of the coffee is sweet and the mouthfeel features smoothness creaminess and unique style, thus effectively improving quality and nutrient contents of the coffee.