40results about How to "Unique fruity aroma" patented technology

The alder leaf Tangdi rice wine is prepared from the following raw materials in parts by weight: 60-70 parts by weight of glutinous rice, 20-35 parts of ripe fruit of alder leaf Tangdi, 10-18 parts of ripe fruit of sour cherry, 0.6-1 part of sweet wine koji, and 0.04 parts of pectinase ~0.08, vitamin D2 powder 0.5×10‑5~1×10‑5; the preferred portion ratio is: glutinous rice 65, alder leaf Tangdi ripe fruit 28, sour cherry ripe fruit 14, sweet wine koji 0.8, pectinase 0.06, vitamin D2 powder 0.75×10‑5; the method for preparing alder leaf Tangdi rice wine is: first cook the glutinous rice, then wash and remove the pits of the two kinds of fruits to make pulp, and mix the distiller’s yeast and pectinase with the two kinds of Mix fruit pulp to obtain a fruit pulp mixture, use alcohol to make vitamin D2 powder into a vitamin D2 solution, then mix the fruit pulp mixture, vitamin D2 solution and cooked glutinous rice, compact to make a nest, and heat it at 30-32°C The fermented mixed liquid is separated from the solid and liquid with a wine making filter cloth, and the separated liquid is left to stand in an environment of 2-4°C, and the supernatant is taken to obtain the finished product of Alder leaf Tangdi rice wine.

The invention belongs to the technical field of fruit wine brewing and discloses a bitterless pomelo fruit wine and a preparation method thereof. The method comprises the following steps: peeling off, crushing, carrying out alcohol fermentation, aging, pouring wine out, blending for removing bitter taste, clarifying, bottling and sterilizing. In the steps of blending for removing the bitter taste, 1-4wt% of glucose syrup is added into the raw material of the pomelo fruit wine to remove the bitter taste. According to the preparation method, glucose syrup is used for adsorbing, chelating and embedding bitter substances such as pomelo glycosides and limonin so as to reduce the bitter taste of the fruit wine, caused by pomelo glycosides, limonin and the like and achieve an excellent bitter taste removal effect; moreover, bioactive ingredients having a health care function are retained and the original nutritional value of the fruit wine is kept; in addition, by adopting a comprehensive measures such as repeating residual removal during seed removing and fermenting processes and repeating wine lees removal during aging, the bitter taste of the fruit wine can be removed in an assistant way and a better bitter taste removal effect can be achieved. The method disclosed by the invention is simple and feasible; the prepared bitterless pomelo fruit wine is clear and transparent and has mellow, elegant and harmonious fruit fragrance and wine fragrance.