66 results about "Flavored wine" patented technology

The invention discloses a method for producing an osmanthus-flavored wine. The method comprises five steps: preparing tangerine fragrance mud; honeying osmanthus pulp; conditioning an osmanthus-flavored primary wine; scenting an osmanthus-flavored mother wine; and conditioning the osmanthus-flavored wine. The method has the advantages that the fragrance and juice flavor of osmanthus can be maintained in the pulp by honeying the osmanthus pulp, and can infiltrate the wine by conditioning the osmanthus-flavored primary wine, leaf lard is added to further fuse the juice flavor of the osmanthus and the wine flavor, and the tangerine fragrance mud is used for sealing a jar mouth to add tangerine fragrance into the wine, wherein kaolin mud can make the osmanthus-flavored wine achieve a special fermentation effect; and therefore, the wine is a golden yellow transparent liquid and crystal clean, and has pleasant osmanthus fragrance and mellow, lingering and endless taste; and the osmanthus-flavored wine produced by the method fully integrates the fragrance and juice flavor of the osmanthus.

The invention relates to a production method of pit-flavor flavored wine, which comprises the following steps: by using sorghum, rice, glutinous rice, wheat, maize, wheat bran and other grains as the main raw materials, carrying out fermentation, distillation and the like to produce the novel flavored wine, wherein the byproducts in the middle steps are reutilized. The novel flavored wine has the advantages of repressed peculiar smell, enhanced pit flavor, high stability and lower cost, and is convenient and quick to produce.

The invention discloses a health-maintenance pickled pleurotus eryngii with kernels, which is prepared by the following raw materials in parts by weight: 300-350 parts of fresh pleurotus eryngii, 1-2 parts of monosodium glutamate, 20-22 parts of red chilli oil, 8-10 parts of peanut kernels, 8-10 parts of apricot kernels, 25-30 parts of salt, 5-7 parts of white sugar, 30-35 parts of red chilli paste, 0.4-0.6 part of pepper, 1-1.2 parts of dry red chilli shreds, 0.5-0.7 part of shredded scallions, 3-5 parts of osmanthus-flavored wine and 1-2 parts of health-maintenance extract. The pickled pleurotus eryngii is spicy, fresh and palatable and meanwhile has a health-maintenance dietetic therapy function without toxic and side effects due to the reasonable compatibility of the health-maintenance extract; and added with kernels, the pleurotus eryngii is savory in mouthfeel and meanwhile is rich in nutrition.

The invention belongs to the field of brewing industry, and particularly relates to fragrant and sweet osmanthus-flavored wine and a brewing method thereof. The preparation method comprises the steps that natural osmanthus and raisin tree seeds serve as the main raw material, baijiu produced through a solid state method serves as basic liquor, the method of combing baking through an oven with steeping and consolute is adopted, and the fragrant and sweet osmanthus-flavored wine is brewed. The method is simple and practical, the taste is mellow, the wine is sweet and mellow after being fed into the mouth, the fruit flavor is rich, the aftertaste is long, fragrance particular to the osmanthus and the natural fresh and sweet property of the raisin tree seeds are achieved, the nutrient substance is rich, and the health-care effects of strengthening the spleen and stomach, aiding digestion, activating the blood, tonifying Qi, strengthening muscles and bones, promoting blood circulation, warming the waist and knees and removing the extravasated blood are achieved.

The invention discloses a preparation method of waxberry-flavored wine, belonging to the technical field of processing of foods and beverages. The preparation method comprises the following steps: soaking fresh waxberries into a rice-prepared wine liquid with the alcoholic strength higher than 45 degrees, so as to produce a specific waxberry-flavored soaking wine raw liquid and soaking wine residues; distilling the soaking wine residues so as to obtain distilled wine with the alcoholic strength higher than 60 degrees, blending the distilled wine with the soaking wine raw liquid in a certain proportion, so as to obtain the waxberry-flavored wine with relatively natural waxberry flavor. The waxberry-flavored wine is mellow in taste, stable in quality, transparent in color, and phenomena of sediment, turbidity and the like are avoided. Meanwhile, the alcohol in the soaking wine residues is adequately utilized, so that the wasting is avoided, and the economic benefit is increased.

The invention discloses cinnamon chicken flavor seasoning powder prepared from the following raw materials in parts by weight: 30-40 parts of chicken breast, 6-8 parts of osmanthus, 10-15 parts of wax gourds, 4-5 parts of corn starch, 1-2 parts of purple cabbage, 2-3 parts of black medlar, 2-3 parts of figs, 1-2 parts of lily, 3-4 parts of pulp of dogwood fruits, 1-2 parts of wampee kernels, 1-2 parts of mulberry twig, 2-3 parts of spikenard, 3-4 parts of fungus powder, 5-6 parts of coix seed oil, 3-4 parts of table salt, 1-2 parts of chicken essence and 8-10 parts of osmanthus-flavored wine. The seasoning powder which is rich in nutrition and has the flavor of the osmanthus-flavored wine is prepared by taking the chicken breast, the osmanthus and the wax gourds as main raw materials and various ingredients as auxiliary materials; the seasoning powder is fine and smooth in texture and uniform in color and luster; due to the addition of various traditional Chinese medicine components, the cinnamon chicken flavor seasoning powder has the effects of preventing phlegm from forming and stopping coughing, regulating blood sugar level, refreshing the mind and invigorating the stomach, tonifying the liver and kidneys as well as preventing and resisting cancers.

The invention discloses an osmanthus-flavored wine which is prepared by the following steps: mixing scented osmanthus, ginseng flowers and rock candy, fermenting, adding longan pulp, red jujubes and kaoliang spirit, and sealing. The osmanthus-flavored wine is prepared with a physical method; no additive is added in a preparation process, so that the osmanthus-flavored wine is safe and sanitary; the osmanthus-flavored wine is simple to prepare and has the effects of strengthening spleen and stomach, helping digestion, activating blood, benefiting vital energy and the like.

The invention discloses strong-flavor dry white aromatized wine and a method for preparing the same. The strong-flavor dry white aromatized wine and the method have the advantages that the strong-flavor dry white aromatized wine is made of dry white wine and flos rosae rugosae, flos rosae rugosae jam is decolorized by the aid of scientifically compounded laccase and diatomaceous earth under the condition of certain pH (potential of hydrogen) values (of 2.5-4.0), and 88-92% of phenols and 93-97% of anthocyanidin in the flos rosae rugosae jam can be removed; low-temperature extraction technologies of high-voltage pulse electric fields, microwave, ultrasonic, biological enzymatic hydrolysis and the like are organically combined with one another, so that functional substances and aroma components in the flos rosae rugosae can be reserved to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, and proliferation of the probiotics and maximum accumulation of functional metabolites can be acquired to the greatest extent in temperature-shift fermentation and fractional inoculation modes; aging can be accelerated by the aid of the high-voltage pulse electric fields, the ultrasonic technologies and peracetic acid jointly, accordingly, quality indexes of the strong-flavor dry white aromatized wine are equivalent to the vinosity of existing fermentation type common dry white wine which is aged for 8-10 years, good aging effects can be realized, the method is short in period and high in efficiency, and the strong-flavor dry white aromatized wine is good in color and taste stability.

The invention discloses a brewing technique of longan flower semi-sweet flavored wine. The longan flower semi-sweet flavored wine comprises the following main raw materials in percentage by weight: 92-98% of fresh grapes and 2-8% of dried longan flowers. The longan flower semi-sweet flavored wine is prepared through the brewing processes of 1, preparing the longan flowers; 2, pulping the fresh grapes; 3, performing prophase alcohol fermentation; 4, performing anaphase alcohol fermentation; 5, performing malic acid-lactic acid fermentation; 6, storing in an oak barrel; 7, mixing and blending; 8, performing stability treatment; 9, filling and storing in bottles. The wine brewed by the process has a unique longan flower flavor, the alcohol content is 15%v/v, and the sugar content is 35g/L. The wine which is rich in beneficial components of longan flowers and longan honey and has a Cantonese custom and a unique flavor has very good development prospects.

The invention discloses rose-flavored wine and a preparation method thereof. The rose-flavored wine is prepared from wine and rose flowers; the rose flower, which is dried by microwave, is puffed and dried, and more importantly, enzyme deactivation and color fixation are achieved, so that the natural color of the rose flower is reserved to the greatest extent; by soaking and rehydrating in a water solution containing sericin peptide, the loss of active substances of the rose flower caused by freezing can be reduced to the greatest extent, the extraction rate of active ingredients of the rose flower can be improved, and meanwhile a solid foundation can be laid for subsequent variable temperature probiotic fermentation; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; the obtained rose-flavored wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented flavored wine which is aged for 8-10 years in quality index; and the rose-flavored wine, compared with the prior art, is good in aging effect, short in cycle and high in efficiency.

The invention discloses a rice-flavored wine flavor improving and aging promoting method. The method includes steps: sealing to-be-treated rice wine in wine storage vats, adding activated carbon powder, feeding compressed air, cooling wine liquor to 2-4 DEG C, and keeping for 12h or longer; cooling wine liquor to a temperature ranging from -8 DEG C to 1 DEG C, feeding compressed air, and keeping for 24-48h at the temperature; feeding compressed air for 30-45 minutes, and keeping for 2-5 days at a temperature ranging from -8 DEG C to 1 DEG C; filtering the wine liquor through diatomite until the wine liquor is crystal clear; feeding compressed air into the wine liquor for the last time, and after the wine liquor recovers to the normal temperature, hermetically alcoholizing for 5-10 days toobtain aged rice wine. The method has advantages that by intermittent air feeding, oxidation of alcohol and aldehyde in wine is accelerated, and reactions of esterification, condensation, redox and the like are accelerated; in addition, volatile substances such as hydrogen sulfide, mercaptan and dimethylsulfide in wine liquor can be effectively eliminated, and wine aging is promoted.