1011 results about "Chaptalization" patented technology

Processes for saccharification of pretreated biomass to obtain high concentrations of fermentable sugars are provided. Specifically, a process was developed that uses a fed batch approach with particle size reduction to provide a high dry weight of biomass content enzymatic saccharification reaction, which produces a high sugars concentration hydrolysate, using a low cost reactor system.

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

The invention discloses a herb-tea fruit / vegetable yellow wine and a preparation method thereof. Aiming at the problems of high alcoholic strength, strong flavor, high heat productivity, inadaptability to summer drink and the like of the common yellow wine, the method employs the technical proposal that: utilizing a plurality of raw and auxiliary materials having the advantages of nutritive characteristics and the like, such as Chinese medicinal herbs for herb tea, cool fruits (vegetables), glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw and auxiliary materials; and using Chinese medicinal herb leaching liquor for herb tea and cool fruit (vegetable) juice instead of brewing waterso as to reduce the alcoholic strength and the heat value of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for clearing away the heat and relieving the summer heat and improve the mouth feel. The yellow wine tastes, elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines.

The invention relates to a vinegar melody, biological vinegar and the preparing method, which dissolve the problem that glacial acetic acid or the like in the edible vinegar has side effect for the human. The vinegar melody is made by Avena sativa, wheat, black rice, peart barley, soya bean, black soya bean, green bean, red bean, broad bean, pea, tea, traditional Chinese medicine herbal pieces prepared for decoction and vinegar melody bacterial. The preparing method of the vinegar melody comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material, water and vinegar melody bacterial and fermenting. The biological vinegar is made by vinegar melody, Daqu, Shenqu, bran melody, wine yeast, aspergillus oryzae, Chinese sorghum, corn, millet, glutinous millet, peart barley, glutinous rice, black rice, citrate bacterial, yeast, acetic acid bacteria and fruit normal juice. The preparing method of the biological vinegar comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material and saccharifying and acetous fermenting zymogeneous bacteria; 3, adding the salt and afterripening; 4, drenching the vinegar; ageing; sterilizing and filtering. The local flavor of the biological vinegar comes from the raw material and the metabolite of the microorganism completely without the glacial acetic acid or the like, and the biological vinegar doesn't have the side effect for the human and has the delicious taste and more than 8. 13g / 100ml high vinegar yield.

The present invention relates to a functional drink with Chinese chestnut bifidus-factors and a preparing method; the main and complementary materials of the functional drink are Chinese chestnut kernel, sticky rice or corn and mineral water or soft drink water, then are added with sweetening agent, seed fat, favor agent, emulsor, stabilizing agent, antioxidant and quality-improving agent, etc. The preparing method of the functional drink with Chinese chestnut bifidus-factors is that: the Chinese chestnut is taken as the main material to be selected, cleaned, dried, exuviated, blanched, polished, color-fixated, preboiled, cleaned with spraying water, primarily grinded and pulped, mashed, liquefied, saccharised to be glycosides and then filtered; and the finished products are obtained by the process procedures of the sticky rice or corn of: dipping, primarily grinding and pulping, liquefying, saccharising to be glycosides, filtering, blending, enzyme removing, decoloring, fine grinding, mixing, pH value adjusting, centrifugal filtering, degassing, screening, heating, homogeneous emulsifying, prompt high temperature sterilization, filling, secondary high temperature sterilization, rapid cooling, drying, observing and labeling. The active ingredient bifidus-factors added in the drink can improve the nutrition value of the drink.

The invention relates to a lutein ester soft sweet and a preparation method of the lutein ester soft sweet. The soft sweet comprises 60-90% of sweet material, 0.01-10% of lutein ester micro-capsule or water soluble powder, 0.1-15% of gelling agent, 0.01-5% of sour agent, 0-10% of extract, 0-30% of concentrated juice, 0-0.5% of food flavor and 5-34% of water. The preparation method of the lutein ester soft sweet comprises the following steps of: a. sugaring off; b. gelling; c. mixing sugar liquid with gel liquid or gel peptone; d. adding lutein ester, the extract, the concentrated juice, the flavor and the sour agent into the mixed liquid; and e. preparing a finished product. The lutein ester soft sweet has health care functions of relieving visual fatigue, improving eyesight, preventing age related macular degeneration (AMD), and is good in mouthfeel, not glutinous, chewable and palatable in sour and sweet, thus being a healthy snack food; and the preparation method of the lutein ester soft sweet is simple, easy to operate and suitable for industrial production.

A preparation method of a white spirit combining a Fen flavor type, a Luzhou flavor type and a Maotai flavor type is characterized in that the preparation method comprises the following steps: 1, adding Xiaoqu, and carrying out cultivation saccharification to obtain a cultivation grain; 2, taking the cultivation grain and a distillers' grain with the weight ratio of the cultivation grain to the distillers' grain of 1:3.3-4.5 to prepare a grain; 3, adding high temperature Daqu, and carrying out high temperature accumulation; 5, adding middle temperature Daqu after the accumulation completing; and 5, putting into a cellar, and fermenting to obtain the mellow, gentle and fragrant white spirit The preparation method of the white spirit combining the Fen flavor type, the Luzhou flavor type and the Maotai flavor type provided in the invention adopts the above steps and fuses the Xiaoqu saccharification of a Fen flavor type white spirit, the high temperature accumulation of a Maotai flavor type white spirit and the mud cellar fermentation of a Luzhou flavor type white spirit; and the prepared white spirit has the advantages of clear and transparent color, mellowness and gentleness, harmony flavor, rich, delicate, soft, sweet and clear taste, and smooth aftertaste, and has a unique style of the mellowness, the gentleness and the fragrance.

The invention discloses a preparation method of a highland barley grain drink. The method comprises the following steps: baking; crushing; adding water and gelatinizing; adding amylase and liquefying; adding glucoamylase and saccharifying; separating slurry and residue; taking clear liquid and adding sugar, citric acid, emulsifier and thickener to mix; homogenizing; filling; and sterilizing. Due to the adoption of the method of the invention, the problem of precipitation and layering is solved, and the highland barley grain drink prepared by the method retains the unique nutrition, color and flavor of highland barley and refreshing taste.

The invention provides a method for brewing a yellow wine using enzyme preparation and multi-bacteria, characterized in that: the concrete steps are that: soaking glutinous rice in clean water and adding lipase; steaming the glutinous rice and cooling, and adding alpha-amylase and neutral protease into the mixture and incubating and liquefying the mixture; adjusting the pH of mash and adding acid-resistant glucoamylase and incubating, saccharifying and cooling the mixture; adding bran koji, saccharomyces cerivisiae, ester-producing yeast and saccharifying and fermenting the mixture until the alcohol content is 12 degrees; continuously fermenting the mixture until the alcohol content is larger than 15 degrees and squeezing and filtering the mixture; adding stachyose, oligoisomaltose, honey,medlar leach solution and lycopene antioxidant into the filtered solution; processing the above mixture using a microwave alcoholic ripening machine and adding diatomite absorbent into the mixture and quickly freezing the mixture to clarify the mixture and then using a diatomite filter machine to filter the mixture and finally using membrane micro-straining technology to strain and degerm the product. The advantages of the invention are that: the wine taste is rich and strong; the wine body is full and soft and the wine is a health-care wine capable of adjusting the micro-ecological balance of the human digestive system.

The invention discloses a process for producing starch sugar. The process comprises the following steps of: pulp-conditioning edible starch; liquefying; passing liquefied starch through a primary floating clarifier, guiding an upper floating sugar dreg liquid into a primary buffer tank, and then entering a primary disc-type centrifuge to be centrifugated and separated so as to extract sugar dregs; combining a clear sugar liquid flowing out of the primary disc-type centrifuge and a clear sugar liquid flowing out of the primary floating clarifier and flowing into a saccharifying tank to be saccharified into a saccharified liquid; passing the saccharified liquid through a secondary floating clarifier, guiding an upper floating sugar dreg liquid into a secondary buffer tank, and then enteringa secondary disc-type centrifuge to be separated so as to extract sugar dregs; combining a clear sugar liquid flowing out of the secondary disc-type centrifuge and a clear sugar liquid flowing out ofthe secondary floating scum clearing device and filtering by passing through a membrane micro-filtration system; and flowing a micro-filtered concentrated liquid containing dregs back to the secondary buffer tank, entering a micro-filtered clear sugar liquid into an ion exchange system to be decolorized and desalted, and then finally concentrating into a product. According to the process for producing the starch sugar disclosed by the invention, filter aids and activated carbon are not required in the clarification and the filtration processes, and high-purity sugar liquid can be obtained through the efficient operation of solid-liquid separation equipment; and meanwhile, sugar dregs without the filter aids and the activated carbon are extracted and can be used as a feedstuff raw materialfor animals, thereby changing waste into valuable, and no discharge of filtered solid wastes during the whole process exists.

This invention relates to a method for brewing fresh bamboo wine characterizing in including the following steps: cleaning and crushing fresh bamboo to villiform, taking the raw material in the proportion: fresh bamboo: 70-100%, food supplies: 0-30% then adding water in the weight proportion to material:1:0.5-3, adding bacilli amylase to braize and steam, adding sacchariferous agent to be sacchariferized for 20-30minutes under 58-62deg.C then adding seeding yeast to be fermented to prepare a health-care fresh bamboo wine.

The invention discloses an upper beer, which comprises the following steps: (1) choosing Australian grist and Canada grist as raw material; setting the ratio at 30-60% and 40-70% separately; grinding; putting into saccharifying pan; (2) choosing lupulus as scent type and bitter type granulated hop; twice-adding with the proportion at 20-40% : 60-80%; (3) adopting the upper starter to yeast; setting the ester content as double of the lower starter. This beer possesses merits of good taste, appreciable scent and coordinate bitter, which possesses special style.

The invention provides a hygienic medicinal liquor for treating hypertension and angina whose preparing process comprises, steeping yellow rice, boiling, cooling down and charging yeast, mixing, saccharifying, fermenting and charging pseudo-ginseng, gen-seng, ganoderma lucidum, matrimony vine, root of red rooted saliva, safflower, schisandra fruit, apricot seeds, astragalus root, Ligusticum wallichii, kudzu vine root.

The invention discloses healthcare yellow wine with poria cocos and a preparation method of the healthcare yellow wine with the poria cocos. The healthcare yellow wine with the poria cocos is made from raw materials mainly including sticky rice, the poria cocos, Chinese yam, medlar, fructus crataegi and red dates. The preparation method includes: cleaning the sticky rice and soaking the same till rice grains are soft; smashing and evenly blending the poria cocos, the Chinese yam, the medlar, the fructus crataegi and the red dates with the soaked sticky rice prior to cooking, spreading the cooked sticky rice blended with the poria cocos, the Chinese yam, the medlar, the fructus crataegi and the red dates prior to adding in Angel sweet distiller's yeast for saccharification, further adding in proper brewing water and activated yellow wine yeast, and subjecting fermentation liquor to squeezing, filtering, wine decocting and ageing after primary fermentation and secondary low-temperature fermentation. The healthcare yellow wine with the poria cocos is rich in functional components such as pachymaran and the like and does not cause dizziness due to low alcohol content, and has the healthcare functions of being anti-fatigue and anti-aging, calming and soothing the nerves and the like.

The invention discloses a method for preparing a lactic acid fermentation beverage by using yellow wine lees and belongs to the technical field of food processing. According to the method, the yellow wine lees containing a plurality of amino acids, vitamins and fragrance substances which are produced by fermenting yellow wine, and oat are used as main raw materials; the rice immersing pulp water processed during the production of the yellow wine is used as the production water; a lactic acid fermentation beverage good in taste and rich in nutrition is prepared by a technology of carrying out enzymolysis twice and fermentation twice. The method for preparing the lactic acid fermentation beverage by using yellow wine lees comprises the following steps: mixing the wine lees with the oat according to a certain ratio to prepare raw pulp, gelatinizing, liquefying, saccharifying, fermenting, mixing, homogenizing, filling and sterilizing; the prepared lactic acid bacteria beverage is high in stability; the content of the amino acids and the fragrance substances is obviously higher than that in other cereal beverages. The lactic acid bacteria beverage is coordinated in color, free of impurity and delamination, has natural fermented mellow flavor and fruit flavor, is moderate in sour and sweet tastes, and has a certain health effect.

The invention discloses a method for the comprehensive utilization of lignocellulosic biomasses, which comprise the following steps: (1) crushing a raw lignocellulose material and adding water so as to form mixed liquid, adding alkaline for adjustment, adding sulfite, and cooking the obtained object so as to obtain a mixture; (2) carrying out solid-liquid separation on the mixture obtained in the step (1), washing and cooling an obtained solid, mixing liquid obtained by washing with liquid obtained by solid-liquid separation, cyclically applying the obtained mixture to the step (1), and when the dry matter content of the liquid reaches a certain value, drying the liquid so as to obtain sulfonated lignin; (3) adjusting the pH value of the solid washed in the step (2), adding cellulase liquid, and carrying out highly enriched material saccharification; (4) adding a yeast into saccharification liquid obtained in the steps (3) to ferment, and treating the fermented mixture so as to obtain anhydrous ethanol; and (5) feeding clostridium beijerinckii into the waste fermentation liquor obtained in the step (4) to ferment, and then distilling the obtained object so as to produce ethanol, acetone and butanol. According to the invention, the efficient utilization of main ingredients such as lignin, cellulose and hemicellulose in lignocellulose biomasses is realized.

Belonging to the technical field of yellow rice wine brewing, the invention relates to a method for brewing yellow rice wine with extruded rice raw material with or without an enzyme. The invention first provides a processing method for extruding a rice raw material with or without an enzyme, and then provides a method for applying the extruded rice raw material with or without an enzyme in yellow rice wine production. Compared with existing patent technologies for brewing yellow rice wine through a traditional rice steeping and steaming method, the method of the invention improves raw material gelatinization degree, saccharification rate and raw material utilization rate, shortens fermentation period, and produces finished wine with unique and heavy flavor. Besides, by changing original rice steaming gelatinization into expansion gelatinization, the method provided in the invention can avoid sewage generation, simplify process, improve operation condition, lower starch loss, and reduce equipment and building investment.

The invention discloses a method for enhancing the stability of the beer brewing technique and a dedicated complex enzyme thereof. Each gram of complex enzyme contains the following components by enzyme activity (U / g): 3000 to 5000 heat-resistant Beta-glucanase, 1000 to 2500 cellulase, 3000 to 4500 xylanase, 20000 to 25000 neutral protease and 10000 to 14000 heat-resistant Alpha-amylase. The method adds the complex enzyme into a saccharifying tank at the beginning of saccharification. When the complex enzyme is applied to the saccharification process of beer brewing, the content of Alpha-amino nitrogen and the total content of nitrogen in beerwort can be increased, the filtration rate and fermentability of beerwort and beer can be increased, consequently, the stability of the beer brewingtechnique is ensured, and the quality of beer is increased. The method is mainly applied to the saccharification process of beer brewing, and the operation is simple and convenient.

The millet wine brewing process includes soaking millet to soft, milling slurry while adding hot water, adding CaCl2 and alpha-amylase, liquefying via adding water, cooling, adding saccharifying enzyme, maintaining at 60 deg.c for 2.5-3 hr, filtering to eliminate dreg, cooling to 26 deg.c, adding dry yellow wine yeast for fermentation at 30-33 deg.c, clarifying, blending, filtering with diatomite and membrane, ageing and disinfection. The present invention makes wine via enzymolysis, liquid state saccharification and liquid state fermentation and has shorter period compared with traditional fermentation process.

The invention relates to saccharification processing technology of jerusalem artichoke by utilizing high-quality fructose biomass as a raw material and strain selection and technology optimization for producing mannitol by taking jerusalem artichoke as carbon source through fermentation. The method comprises the following steps: 1) crushing jerusalem artichoke tuber into coarse particles, filtering after water leaching and enzymolysis for 6 hours, supernating at 42 DEG C, rotating, evaporating and concentrating to obtain saccharification jerusalem artichoke juice with high concentration of fructose; 2) establishing high performance liquid chromatography analysis and detection conditions which can synchronously analyze the content of fermentation liquor substrate (glucose and fructose) and products (mannitol); and 3) inspecting the capacity for producing lactic acid and mannitol through fermentation by seven lactic acid bacteria by utilizing saccharification jerusalem artichoke juice with different concentration of total sugar, thus determining lactic acid bacteria with high transformation rate and production intensity of fructose, and optimizing production fermentation conditions and the highest concentration of tolerant substrate. Through feed-batch fermentation, production efficiency can be improved and mannitol can be continuously produced in large scale. The method not only generates no byproduct of sorbitol, but also has low production cost, wide raw material sources, simple technology, and mature technical route and can be implemented in industrialization.

Disclosed is a Maca healthcare wine. The preparation process includes the following steps: mixing Maca raw powder and yeast uniformly according to the proportion of (50-200):1, fermenting through solid saccharification for 5-10 days in a sterile environment at the constant temperature 13-18 DEG C, feeding Maca base materials fermented into a wine base for 30-60 days according to the proportion of 1:(10-40). Nutrient active ingredients in the dry Maca powder are activated after the Maca raw powder is subjected to solid saccharification, content of nutrient ingredients in the Maca healthcare wine is increased greatly, and the Maca healthcare wine is sweet, soft and mellow in taste. Besides, the Maca healthcare wine has the style of white liquor of China while having a healthcare function.

The invention discloses lactobacillus mixed fermentation rice drink and a preparation method thereof. The preparation method comprises the following steps of respectively adding beerwort and saccharifying enzyme in gelatinization liquid formed by steaming and gelatinizing rice flour and water, saccharifying the gelatinization liquid for 3 hours to 4 hours at the temperature of 60 DEG C to 65 DEG C to obtain saccharification liquid, adding lactobacillus zymophyte liquid, performing primary fermentation treatment for 70 hours to 80 hours at the temperature of 37 DEG C, performing secondary fermentation treatment for 12 hours to 20 hours at the temperature of 4 DEG C to 5 DEG C to achieve krausen liquid, adding white granulated sugar, homogenizing, canning, sterilizing and obtaining the required lactobacillus mixed fermentation rice drink. The constituents of the drink comprise 10 grams to 20 grams of total solid in per 100mL, 0.5 gram to 2.0 gram of protein in per 100mL and 9 grams to 18 grams of total sugar in per 100mL. The acidity of the drink is 60oT to 90oT. The drink uses lactobacillus mixed fermentation, thereby being rich in nutrition, fine and smooth in taste, strong in flavour and good in nutrition health care function.

The invention discloses konjac oligomerization mannose sweet potato vinegar and a preparation method thereof. The konjac oligomerization mannose sweet potato vinegar is prepared from the following raw and auxiliary materials in weight ratio: 10-20 parts of konjac, 100-150 parts of sweet potatoes, 8-12 parts of bran, 16-23 parts of husk, 0.02 part of alpha-amylase, 0.015 part of calcium chloride, 0.3 part of saccharifying enzyme and 0.1 part of magnesium chloride. The preparation method comprises the following steps: (1) hydrolyzing the konjac by using aspergillus niger; (2) uniformly mixing steamed sweet potatoes and konjac hydrolysate, liquefying the mixture by using the alpha-amylase, saccharifying the mixture by using the saccharifying enzyme, and hydrolyzing cellulose and pectin by using the aspergillus niger to obtain saccharification liquor; (3) inoculating lactobacillus fermenti, brewer yeast and aroma-producing yeast into the saccharification liquor, fermenting at low temperature, and standing to obtain alcoholization liquor; (4) mixing the bran, the husk and the alcoholization liquor to carry out acetic fermentation, spraying vinegar, and ageing to obtain the konjac oligomerization mannose sweet potato vinegar. The konjac oligomerization mannose sweet potato vinegar prepared by using the method has the characteristics of mild sourness, remarkable sweet potato flavor and capability of relaxing bowels.

The invention belongs to the technical field of food and relates to health vinegar, a health vinegar beverage rich in lactic acid bacteria and a preparation method thereof. The health vinegar beverage is prepared according to the following steps: by taking black rice as a main material, pasting, saccharifying, mixing yeast, performing alcoholic fermentation, performing acetic fermentation, smoking and fermenting, pouring vinegar, and the like. In the brewing process, lactic acid bacteria, selenium-enriched yeast and acetic bacteria are used for cooperatively fermenting, so that the lactic acid content in the product is promoted and the product flavor and taste are improved. The selenium-enriched yeast can increase the organic selenium content in the product, can promote anti-oxidation effect and can enhance the immunity of the organism and the function of preventing tumor. Active lactic acid bacteria are added and mixed into the vinegar beverage in the later period, so that the vinegar beverage can synergically exert the anti-oxidation effect and can adjust the enteric microbial flora balance. In the product, the taste of the vinegar and the vinegar beverage can be improved, the category and content of functional components are increased, the healthcare effect is well exerted and the market requirement is met.

The present invention relates to yeasts for producing fermented soy sauce and sauce product and their preparation process and application. The saccharifying and aromatizing yeast for soy sauce consists of fermenting red yeast, esterified red yeast and Aspergillus niger in the weight ratio of 1 to 0.5-1 to 0.03-0.07. The saccharifying and aromatizing yeast for sauce product consists of fermenting red yeast and esterified red yeast in the weight ratio of 1 to 0.5-1. The present invention can produce powerful acid proteinase, amylase and esterase and rich enzyme system to result in obviously improved taste, color and scent of the fermented soy sauce and sauce products, raised full nitrogen and ammonia nitrogen contents in fermented soy sauce and sauce products and raised quality of fermented soy sauce and sauce products.

A chestnut beverage with high nutritive value is prepared from chestnut, sweetening agent, souring agent, stabilizer, and oligose through choosing chestnut, removing shell and film, grinding, protecting color, filtering, liquefying, boiling, saccharifying, mixing, homogneizing, filling it in containers, and sterilizing.

The invention relates to a preparation method of semi-sweat red rice yellow wine. The method is characterized by comprising the following steps of: decocting sticky rice; putting into a tank to ferment; in the process of stirring and cooling and oxygenating, adjusting sugar degree, squeezing and filtering, blending, decocting wine for sterilization and packaging and aging, further adopting a preparation method of cooling and extracting dregs, adjusting sugar degree and cooling and maintaining dregs between the step of stirring and cooling and oxygenating and fermenting and the step of squeezing and filtering. The step of cooling and extracting dregs is realized by quickly cooling the fermenting dreg liquid to 10 DEG C and standing for 1-2 days for extracting fermenting dreg liquid at the bottom. The step of adjusting sugar degree is realized by adding adjusting sugar degree sweet mash to the fermenting tank. The step of cooling and maintaining dregs is realized by cooling the fermenting dreg liquid at 1 DEC G / day and cooling to 0-2 DEG C, maintaining the temperature and continuously culturing for 20-30 days. The preparation process of the method provided by the invention is based on a mechanical production line of red rice yellow wine, and the fermenting process is completed in one tank. Compared with conventional brewing process, the preparation method provided by the invention has the advantages that the fermenting period is shortened, the demand of sugar degree of the semi-sweat red rice yellow wine is met, and meanwhile, the brewing flavor is better.

The invention discloses a purely fermented low-alcoholic strength and low-sugar fresh-juice yellow wine and a production method thereof. The yellow wine is manufactured by the components with the weight portions as follows: 100 portions of sticky rice, 15 to 18 portions of wheat koji, 0.15 to 0.2 portion of Chinese yeast, 0.05 to 0.1 portion of lotus nut as well as 0.1 to 0.2 portion of lotus leaf. The production technique thereof comprises: I, raw material processing; II, potting and making air gaps; III, saccharifying and adding the wheat koji to flush the cylinder; IV, fermenting, harrowing operated and after fermenting; V, filter pressing, sterilizing and packaging. The invention solves the six difficulties of Huzhi wine, including easily becoming acid, containing high sugar, searching cold, changing color, hurting stomach and being incapable of producing in hot days and meets the consumption demand of the current consumers on paying more attention on the self-body health care and preserving increasingly.

The invention discloses original pulp beer and a preparation method thereof. The preparation method of the original pulp beer comprises blending of raw materials and improving of processes, wherein big and small wheat malts with specific lower basin values combining burnt malts with different color gradients are selected as main brewing raw materials, so that a liquor body is endowed with the characteristics of durability, turbidity, and outstanding malt fragrance; the processes comprise saccharification high-temperature blanking, a protein-free hydrolysis time direct high-temperature saccharification process, a full fragrant flower adding process adopted in a boiling step and a precipitating step at the same time, and a pericarpium citri reticulatae powder and coriander powder adding process combined with a specific yeast and sterilizing process in the precipitating step, so that the original pulp beer is mellow in taste, gentle in bitter taste, high in excitant, durable and turbid in the liquor body, and rich in malt fragrance and flor fragrance, has a mild pericarpium citri reticulatae fragrance and a coriander fragrance at the same time, is good in foam retention and slow in foam retention attenuation.

The invention relates to wine making techniques and in particular relates to highland barley wine with a whisky flavor and a preparation process thereof. The highland barley wine with a whisky flavor is characterized by being made from Plateau crops ('Black crow' and sky blue highland barley) in high-attitude areas in high Qinghai-Tibet Plateau by process steps of fermentation distillation, oak barrel aging and blending according to a wine making technique combining granite slab cellar solid-state saccharification with a liquid-state fermentation process, thus obtaining the highland barley wine with whisky flavor. Adopted QK6 yeast can generate good-flavor substances, the contents of all the generated total acid, total acetate and total ethyl ester are high, the flavor complexity of the raw highland barley wine is improved, and the highland barley wine has unique product characteristics in terms of fragrance, flavor and style. The highland barley wine with whisky flavor is clear and transparent, is pale yellow to golden yellow, is free of suspended solids and sediment, has harmonious and strong aromatic odor endowed by cereal and oak barrels and is elegant and fine; the body of the highland barley wine is plump, pure, mild and sweet and has aromatic odor endowed by cereal and oak barrels.