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

The invention relates to wild blueberry wine for female and a preparation method of the wine. The wine for female comprises the materials of blueberries, pectinase, yeast, honey, all-natural wild-flower and wild-fruit extracts, calcium carbonate and gelatin, wherein the high-quality wild blueberries from Great Khingan are adopted as a raw material, contain rich nutritional ingredients, and not only have good nutrition and health-care effects but also have the functions of preventing cerebral nerves from ageing, strengthening the heart, resisting cancer, softening blood vessels and enhancing the organic immunity of people and the like; and the wine for female also comprises a few of all-natural wild flowers and wild fruits from old-growth forests in Great Khingan and is fermented carefully. The wine body is roseate, has obvious natural fruity fragrance and flowery fragrance, is moderate in sourness and sweetness and rich in nutrition and is a true wine for female.

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.

The invention discloses a technology for biologically brewing mango wine. The technology comprises the following steps: 1, selecting mango; 2, processing the mango; 3, juicing; 4, clarifying; 5, fermenting; 6, ageing; 7, re-clarifying; and 8, blending. Clarification is carried out before and after fermentation in the technology for biologically brewing the mango wine, so the kind of used additives is reduced; a high density sieve is used to remove residue seeds and residue silks, and then the sieved fruit juice is fermented, so the bitter taste is removed, and the fermentation time is shortened; and the mango wine brewed in the invention has abundant nutrition, mellow and pure mouthfeel, and moderate sour-sweet taste, and has the special fruit flavor of mango and the wine flavor.

The invention discloses a technology for biologically brewing magno, dragon fruit and passion fruit mixed wine. The technology comprises the following steps: 1, selecting mango; 2, processing the mango; 3, juicing; 4, clarifying; 5, fermenting; 6, ageing; 7, re-clarifying; 8, blending; and 9, adding passion fruit and dragon fruit. Clarification is carried out before and after fermentation in the technology for biologically brewing the magno, dragon fruit and passion fruit wine, so the kind of used additives is reduced; a high density sieve is used to remove residue seeds and residue silks, and then the sieved fruit juice is fermented, so the bitter taste is removed, and the fermentation time is shortened; and the magno, dragon fruit and passion fruit wine brewed in the invention has abundant nutrition, mellow and pure mouthfeel, and moderate sour-sweet taste, and has the special fruit flavor of mango and the wine flavor.

The invention discloses a technology for biologically brewing smoked plum and mango wine. The technology comprises the following steps: 1, selecting mango; 2, processing the mango; 3, juicing; 4, clarifying; 5, fermenting; 6, ageing; 7, re-clarifying; 8, blending; and 9, adding smoked plum. Clarification is carried out before and after fermentation in the technology for biologically brewing the smoked plum and mango wine, so the kind of used additives is reduced; a high density sieve is used to remove residue seeds and residue silks, and then the sieved fruit juice is fermented, so the bitter taste is removed, and the fermentation time is shortened; and the smoked plum and mango wine brewed in the invention has abundant nutrition, mellow and pure mouthfeel, and moderate sour-sweet taste, and has the special fruit flavor of mango and the wine flavor.

The invention relates to an allicin fruit wine and the corresponding preparation method, which comprises the following steps: (1) garlic mature fruit and inferior fruit is peeled, washed and crushed; (2) the crushed garlic is deodorized by honey, and is soaked in the edible alcohol; water extract is preserved in a closed vessel for future use; (3) the soaked garlic fresh is pulped, and sugar acid and saccharomyces cerevisiase liquid are added for main fermentation or natural fermentation; the fruit residue is separated, and the main fermentation juice is subject to post-fermentation at normal temperature; (4) the wine liquid after post-fermentation is rough filtered, and is blended with corresponding proportional water extract according to the requirement of the alcohol content of the product for aging; (5) the aging wine liquid is clarified, filtered for residue removal and bottled, and the finish product is obtained. The allicin fruit wine has the advantages that as the offensive odor of garlic is eliminated while the faint scent of garlic is retained, the taste is rather good; as the allicin fruit wine is rich in active components of garlic, the allicin fruit wine has the functions of promoting blood circulation, preventing cardio-cerebrovascular diseases and the occurrence of hypertension, replenishing physical power, dissipating fatigue, enhancing body hardiness, improving appetite, keeping sound sleep and good looks, enhancing the immunity, assisting therapy and preventing certain diseases; the production cost is low.

The invention relates to wild blueberry fortified liquor and a preparation method thereof. The wild blueberry fortified liquor contains the raw materials: blueberry, pectinase, yeast, blueberry distilled liquor, calcium carbonate and gelatin, wherein high-quality wild blueberries produced in Da Hinggan Ling are used as raw material, are rich in nutritional ingredients, not only have a favorable nutritional health care function, but also have the effects of preventing cranial nerves from aging, strengthening heart, resisting cancer, softening blood vessels, enhancing immunity of human bodies and the like. According to the wild blueberry fortified liquor and the preparation method thereof, the wild blueberry distilled liquor is added in the brewing process, the alcoholic strength of the liquor in the brewing process is deliberately improved, so that the nutritional ingredients in the wild blueberry are furthest maintained, and the wild blueberry fortified liquor has special fruity flavor and vinous flavor.

The present invention discloses a special feed for breeding poultry and helping digestion. The special feed for breeding poultry comprises the following raw materials in parts by weight: 11 parts of black rice flour, 15 parts of sorghum flour, 12 parts of wheat flour, 11 parts of oat, 32 parts of sweet potato powder, 55 parts of corn flour, 6 parts of azolla, 7 parts of water lettuce, 5 parts of apples, 5 parts of oranges, 18 parts of watermelon peel, 5 parts of kelp, 10 parts of soybean shells, 5 parts of fly ash, 1 part of corn stigmas, 45 parts of rice bran, 20 parts of millet flour, 1.5 parts of soybean meal, 8 parts of alfalfa powder, 6 parts of potato powder, 25 parts of mung bean cakes, 3 parts of inulin, 3 parts of roxburgh rose roots, 5 parts of additives, 0.8 part of traditionalChinese medicine extract and 8 parts of olive oil. The feed contains juicy fruit raw materials, so that the feed has a fruit flavor which can improve the palatability of the feed. The feed contains abundant proteins and a plurality of traditional Chinese medicines, and can effectively regulate the heat dissipation mechanism in the poultry body, and promote digestive absorption and metabolism of poultry.

The invention relates to wild blueberry fortified liquor and a preparation method thereof. The wild blueberry fortified liquor contains the raw materials: blueberry, pectinase, yeast, blueberry distilled liquor, calcium carbonate and gelatin, wherein high-quality wild blueberries produced in Da Hinggan Ling are used as raw material, are rich in nutritional ingredients, not only have a favorable nutritional health care function, but also have the effects of preventing cranial nerves from aging, strengthening heart, resisting cancer, softening blood vessels, enhancing immunity of human bodies and the like. According to the wild blueberry fortified liquor and the preparation method thereof, the wild blueberry distilled liquor is added in the brewing process, the alcoholic strength of the liquor in the brewing process is deliberately improved, so that the nutritional ingredients in the wild blueberry are furthest maintained, and the wild blueberry fortified liquor has special fruity flavor and vinous flavor.

The invention discloses table vinegar, particularly discloses lemon fruit vinegar, and belongs to the technical field of food processing. The lemon fruit vinegar comprises the following components asraw materials in parts by mass: 200-300 parts of lemon, 10-20 parts of medlar, 200-300 parts of white granulated sugar, 200-300 parts of Baijiu, 3-8 parts of acetobacter xylinum and 600-800 parts of pure water. After adoption of the components as the raw materials in parts by mass, due to reasonable component collocation and reasonable component proportion selection, not only the lemon fruit vinegar is good in taste, but also the nutritional value thereof is enhanced; through addition of the lemon and the medlar, the fruit vinegar has the effects of regulating the functions of a human body, scavenging free radicals, whitening skin, eliminating eye fatigue, improving eyesight, slowing down aging and the like, so that the defects that the existing fruit vinegar drinks have a single nutritional function and some drinks further contain substances, such as a preservative and a pigment, harmful to the human body are overcome; in addition, a product is stable in quality and long in shelf life.

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 relates to an allicin fruit wine and the corresponding preparation method, which comprises the following steps: (1) garlic mature fruit and inferior fruit is peeled, washed and crushed; (2) the crushed garlic is deodorized by honey, and is soaked in the edible alcohol; water extract is preserved in a closed vessel for future use; (3) the soaked garlic fresh is pulped, and sugar acidand saccharomyces cerevisiase liquid are added for main fermentation or natural fermentation; the fruit residue is separated, and the main fermentation juice is subject to post-fermentation at normaltemperature; (4) the wine liquid after post-fermentation is rough filtered, and is blended with corresponding proportional water extract according to the requirement of the alcohol content of the product for aging; (5) the aging wine liquid is clarified, filtered for residue removal and bottled, and the finish product is obtained. The allicin fruit wine has the advantages that as the offensive odor of garlic is eliminated while the faint scent of garlic is retained, the taste is rather good; as the allicin fruit wine is rich in active components of garlic, the allicin fruit wine has the functions of promoting blood circulation, preventing cardio-cerebrovascular diseases and the occurrence of hypertension, replenishing physical power, dissipating fatigue, enhancing body hardiness, improving appetite, keeping sound sleep and good looks, enhancing the immunity, assisting therapy and preventing certain diseases; the production cost is low.

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.