68 results about "Grape Flavor" patented technology

The invention provides a grape-flavored electronic cigarette liquid and a preparation method thereof. The grape-flavored electronic cigarette liquid disclosed by the invention is obtained by uniformly mixing propylene glycol, glycerol, 1,3-butanediol, xylitol liquid, grape juice concentrate, edible grape essence and the like according to a certain proportion, wherein the grape juice concentrate is obtained by pressing, extracting, carrying out rotary evaporation under reduced pressure and concentrating; the grape-flavored electronic cigarette liquid comprises the following components in parts by weight: 1-80 parts of propylene glycol, 1-60 parts of glycerol, 1-50 parts of 1,3-butanediol, 1-30 parts of xylitol liquid, 5-10 parts of grape juice concentrate and 0.1-2 part of edible grape essence. The electronic cigarette liquid provided by the invention has relatively good grape fragrance and sweet mouthfeel and the smoking demand of consumers on fruit-flavored electronic cigarettes can be met.

The invention relates to a method for making grape pomace dietary fiber nutritious biscuits. Grape pomace produced in a wine making process is rich in nutrients, but is always used as feeds and fertilizers and even buried, so that the utilization rate is low. The method comprises the following steps of collecting grape pomace produced by wine making, separating skin and seeds and drying in medium and short-wavelength infrared drying equipment respectively, performing superfine pulverization, adding the treated skin and seeds into a mixture of an aqueous solution of accessories and egg juice together with low-gluten flour, and adding peanut oil to obtain a dough; performing rolling, forming, baking, cooling and packaging. According to the method, the grape pomace which is produced by wine making and is rich in nutrients and dietary fibers is dried into superfine powder, and the superfine powder is added into biscuits to make the grape pomace dietary fiber nutritious biscuits; according to the grape pomace dietary fiber nutritious biscuits, basic characteristics of biscuits are maintained, the nutrients such as the dietary fibers, anthocyanin and polypehnols in the grape pomace in the biscuits are highlighted, the nutritional value is improved, and grape-flavored biscuits are made.

A method for brewing a grape-flavor sweet corn sake comprises the following steps: selecting fresh brewing sweet corn clusters pollinated 25 days ago, adding water and homogenizing to obtain sweet corn juice, cleaning, airing and homogenizing grape with seeds to prepare grape neat juice, mixing sweet corn juice of 75%-85% and pea juice of 25%-15% to serve as a distiller's yeast culture medium, adding a yeast subjected to slant culture, expanding the cultivation step by step through a distiller's yeast seeding tank to obtain a liquid distiller's yeast, adding the grape neat juice, the sweet corn juice and the liquid distiller's yeast into a fermentation tank, fermenting at 15-20 DEG C for 21-14 days, adding water after fermentation for 7-10 days, supplementing white granulated sugar, filtering, conducting microwave treatment on the filtrate to obtain a grape-flavor sweet corn raw wine, pumping the grape-flavor sweet corn raw wine into an ageing tank, reserving at the temperature of below 16 DEG C for more than 18 months, adding sweet corn brandy of which the weight is 3-8 % of that of the aged sweet corn wine into the aged sweet corn wine to obtain the grape-flavor sweet corn sake. The grape-flavor sweet corn sake is naturally golden in color, has the fruity flavor of grape and the faint scent of corn and is unique in style and moderate in alcohol content.

The invention provides an electronic cigarette liquid with a grape flavor and a preparation method thereof. The electronic cigarette liquid with the grape flavor is prepared by mixing propylene glycol, glycerin, 1,3-butanediol, xylitol liquid, grape juice concentrated liquid, edible grape essence and the like to be uniform according to proportions, wherein the grape juice concentrated liquid is obtained through the steps of squeezing extraction and vacuum-rotary evaporation and concentration. The electronic cigarette liquid with the grape flavor is prepared from, by weight, 1-80 parts of propylene glycol, 1-60 parts of glycerin, 1-50 parts of 1,3-butanediol, 1-30 parts of xylitol liquid, 5-10 parts of grape juice concentrated liquid and 0.1-2 parts of edible grape essence. The electronic cigarette liquid has better grape fragrance and fresh and sweet mouthfeel and can meet the smoking requirement of consumers on electronic cigarette with fruit flavors.

The invention discloses a wine fermentation technology. The wine fermentation technology is characterized by comprising the following steps that a, grape pulp is prepared; b, an expanding culture solution is prepared, wherein a yeast activator, diammonium hydrogen phosphate, vegetable oil and active dry yeast are added to prepared and adjusted grape juice, the mixture is evenly mixed, compressed air is fed into the mixture, after a test shows that the mixture is qualified, the yeast activator is added to the mixture, and the expanding culture solution is prepared after even mixing; c, the expanding culture solution is added to the grape pulp; d, alcoholic fermentation is conducted according to a conventional technology, and finally a wine base is prepared. By the adoption of the wine fermentation technology, cost is reduced, the fermentation speed of wine is increased, the fermentation time is greatly shortened, breeding of contaminating bacteria is avoided, and the fermentation quality of the wine base is improved; the wine base made according to the wine fermentation technology is fine and smooth in taste, sufficient in grape flavor, rich in aroma and good in quality.

The invention discloses a rose jam with a grape flavor. The rose jam with the grape flavor is characterized by being prepared from the following raw materials in parts by weight: 30-40 parts of rose petals, 20-30 parts of brown sugar, 10-20 parts of honey, 10-20 parts of xylitol, 5-10 parts of grape juice, 1-5 parts of black sesame seeds and 1-5 parts of plum pulp. In the invention, fruit components are added in the rose jam so that the rose jam is sour, sweet and delicious, is better in taste, and is richer in nutrition. The xylitol and the honey are used in place of part of the brown sugar, so that the rose jam has a moderate sweetness and is more healthy.

The invention provides a production method of rice crusts with grape flavor. The production method comprises steps as follows: 1) potatoes are cleaned, boiled in water, cooled and unpeeled, and softened potatoes are obtained; 2) the softened potatoes are put into white spirit and linseed oil for soaking, and potato mash is obtained; 3) grapes are pulped, honey, citric acid, glucose and egg white are added, and grape sauce is obtained; 4) the grape sauce is placed in pepper water with olive leaves added and frozen, and ice grape sauce is obtained; 5) the potato mash, the ice grape sauce and cold water are put into a feed hopper of a slicer, and stirring, compression and slicing are performed; 6) slices are heated and baked. The formula is novel and scientific, the preparation process is exquisite, multiple components are matched, the dross is discarded and the fine part is kept, and the rice crusts obtained through special processing taste delicious, have rich nutrition and are recommendable healthy food.

The invention belongs to the technical field of cigarette flavor and essence and particularly relates to rose flavor-grape flavor combined essence for recombinant tobacco leaf wrapping and a preparation method thereof. The rose flavor-grape flavor combined essence comprises, by mass, 2 to 8 parts of ethyl acetate, 0.5 to 3.5 parts of ethyl butyrate, 0. 5 to 1.5 parts of ethyl oenanthate, 0.01 to 0.08 parts of geranium oil, 0.2 to 1.0 part of sweet orange oil and 0.2 to 0.8 parts of California lemon oil. The rose flavor-grape flavor combined essence has compound rose flavor and grape flavor, is suitable for the field of manufacture of cigarettes and is particularly suitable for being used in recombinant tobacco leaf wrapping. All the flavor ingredients have a fruit flavor, empyreumatique, a flower flavor, a musk flavor and a bean flavor, realizes natural transition and well highlights a cigarette main flavor.

The invention discloses grape flavor mixed fruit jam, which is prepared from the following raw materials in parts by weight: 100 to 300 parts of purple skin grapes, 100 to 200 parts of green skin grapes, 50 to 100 parts of apples, 50 to 100 parts of bananas, 30 to 80 parts of pineapples, 30 to 50 parts of pawpaws, 20 to 50 parts of dragon fruits, 100 to 200 parts of mashed purple sweet potato, 50 to 100 parts of mashed pumpkin, 20 to 50 parts of honey, 5 to 10 parts of white granulated sugar, 20 to 30 parts of white sesame powder and 20 to 30 parts of black sesame powder. In addition, the invention also discloses a preparation method for preparing the grape flavor mixed fruit jam. The grape flavor mixed fruit jam contains the grapes, the apples, the bananas, the pineapples, the pawpaw and the dragon fruits; the fruit type is rich; the mouthfeel is mellow; the purple sweet potato, the pumpkin, the white sesame powder and the black sesame powder are also added; the plant fiber and plant protein are added, so that the nutrition of the jam is more comprehensive; the better health care effects are achieved; in addition, a great number of grapes are used; the grape deep processing problem is solved.

The invention discloses a preparation method of an essence combination of an olfaction identification book suitable for olfaction of Chinese population. The essence combination for the identification book comprises the following ten kinds of flavors: apple flavor, cola flavor, grape flavor, lemon flavor, red date flavor, rose flavor, cumin flavor, walnut flavor, almond flavor and vanilla flavor. Solvents of the essences are caprylic / capric triglyceride, natural essential oil, animal fat or vegetable fat. The ten essences are combined in different series to form the identification book containing different smell types, so that different identification requirements are met, and the identification book has the characteristics of high specificity and convenient identification.

The invention provides grape-flavor electronic cigarette liquid and a preparation method thereof. The grape-flavor electronic cigarette liquid is obtained by uniformly mixing, by weight, 1-80 parts of propylene glycol, 1-60 parts of glycerol, 1-50 parts of 1,3-butanediol, 1-30 parts of xylitol liquid, 5-10 parts of grape juice concentrate, 0.1-2 parts of edible grape essence and the like in proportion, wherein the grape juice concentrate is obtained through squeezing and extracting and reduced-pressure rotary evaporating and concentrating. The electronic cigarette liquid has the better grape aroma and the fresh and sweet mouthfeel and can meet the smoking requirement of consumers on fruity electronic cigarettes.

The invention provides electronic cigarette liquid and a preparation method thereof. The grape-flavored electronic cigarette liquid provided by the invention is obtained after propylene glycol, glycerol. 1,3-butanediol, xylitol liquid, a grape juice concentrate, edible grape essence and the like are uniformly mixed in proportion, wherein the grape juice concentrate is obtained by pressing, extraction, reduced pressure rotary evaporation and concentration; the grape-flavored electronic cigarette liquid comprises the following components in parts by weight: 1-80 parts of the propylene glycol, 1-60 parts of the glycerol, 1-50 parts of 1,3-butanediol, 1-30 parts of the xylitol liquid, 5-10 parts of the grape juice concentrate and 0.1-2 parts of the edible grape flavor. The electronic cigarette liquid provided by the invention has better grape fragrance, is fresh and sweet in mouth feeling and can satisfy the smoking demands of consumers on fruit-flavored electronic cigarettes.

The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.

The invention relates to the field of wine brewing, and relates to a method for brewing grape flavor type white wine. The method comprises the following steps: (1) carrying out peduncle removal and crushing on an amur grape, and then mixing and soaking grape juice and peel residues to extract an aromatic substance; (2) separating the grape juice from the peel residues, and carrying out vacuum heating concentration treatment on the grape juice; (3) adding an active dry yeast to the concentrated grape juice for fermentation; and (4) carrying out continuous distillation on the concentrated grape juice obtained after the fermentation is finished by utilizing a distillation tower, producing distilled wine, blending, aging, carrying out stabilizing treatment, and then filtering and packaging. According to the method, the content of nutrient substances is increased and a large quantity of aromatic substances are retained by firstly extracting the nutrient substances contained in peel through soaking, then carrying out the concentration treatment on the grape juice and then carrying out the fermentation, so that a large quantity of the nutrient substances can exist in white grape wine in a later distillation process, and the fragrance of a grape fruit and an aromatic component generated in a fermentation process are retained; the grape flavor type white wine is mellow, refreshing, aromatic and fierce in taste, is favorable to human health by containing multiple nutrient components and can be used for reducing the injury of alcohol contained in white wine on a human body.

A palatable chewable tablet is described herein for oral administration of cetirizine dihydrochloride. The formulation is made more palatable by incorporating a combination of a grape-flavoring agent with a vanilla flavoring agent.

The present invention discloses a purple grape flavored purple sweet potato noodle and a preparation method thereof. The purple grape flavored purple sweet potato noodle includes the following main raw materials: purple grape juice, purple sweet potato flour, tapioca flour, and wheat flour. The accessory materials include edible iodized salt, edible base, and warm water. The raw materials are as follows in parts by weight: purple grape juice 5-15 parts, purple sweet potato flour 50-100 parts, tapioca flour 50-100 parts, wheat flour 50-100 parts, edible iodized salt 0.5-1 part, edible base 0.1-0.3 part, and warm water 30-50 parts. The purple grape flavored purple sweet potato noodle is unique in taste, high in nutritional value, and low in production cost, and can effectively improve the phenomena that currently parts of population have dietary bias and do not like staple food.

The invention discloses a tobacco flavor with a grape flavor as well as a preparation method and application of the tobacco flavor. The preparation method of the tobacco flavor with the grape flavor comprises the following steps: carrying out a Maillard reaction on extract of natural fermented raisins, tobacco powder and amino acids in a solution system, thereby obtaining the tobacco flavor. Whenthe tobacco flavor is applied to cigarette flavoring, the smoke has outstanding fragrant and sweet taste, tobacco aroma and baking flavor, and the tobacco flavor is wholly well fused with the own cigarette aroma system and has excellent application prospects.

Disclosed are a method for producing a sweet wine with grape flavor, and a sweet wine with grape flavor produced according to the method. The method comprises: placing grapes and jiuqu in a fermenter; keeping a temperature of the fermenter at a fermentation temperature of 25° C. to 38° C., preferably 28° C. to 32° C., for 15 to 40 hours, preferably 18 to 24 hours; adding liquor or spirit into the fermenter, in which an alcohol content of the liquor or spirit is not lower than 15%; sealing the fermenter for 10 to 30 days, preferably 18 to 22 days; and filtering a fermented product in the fermenter to obtain the sweet wine with grape flavor.

The invention discloses grape vinegar Acetobacter oxydans 1.1610 which is preserved in the China General Microbiological Culture Collection Center, and the preservation registration number is CGMCC No.14778. The invention further discloses a vinegar brewing Acetobacter oxydans 1.1610 preparation which comprises an active component of grape vinegar Acetobacter oxydans 1.1610. The invention furtherdiscloses application of the grape vinegar Acetobacter oxydans 1.1610 in brewing grape vinegar or other fruit vinegar. Grape vinegar is brewed by using a grape distilled wine residual liquid, the waste, namely the grape distilled wine residual liquid which can seriously pollute the environment, is turned into wealth, and both the environment burden is alleviated and the economic benefits are increased. By adopting the grape vinegar Acetobacter oxydans 1.1610, the problems that vinegar is not harmonious, thin in grape flavor and not pure in fragrance since common acetic bacteria which are not good in specificity and not outstanding in specificity are used in a grape vinegar brewing process, are solved.

The invention provides a grape-flavor rice crust, and relates to the technical field of food processing. The grape-flavor rice crust is characterized by being prepared from, by weight, 20 parts of wheat flour, 20 parts of black rice flour, 20 parts of oat flour, 10 parts of grape juice, 2 parts of milk, 1 part of cane sugar, 0.01 part of sorbic acid and 8 parts of water. The grape-flavor rice crust has the advantages of being rich in nutrition, unique in taste and easy to make.

The invention aims at providing a preparation method of grape-flavor summer heat relieving jelly. The preparation method comprises the following steps that A, raw materials including grape pulp, glazed fruit, honey, pericarpium citri reticulatae, colla corii asini, herba menthae, poria cocos, Chinese yam and water are prepared; B, the grape pulp are squeezed into juice; grape juice is obtained after the filtering; the glazed fruit is added into the rest pulp; the mixture is soaked into the honey for use; C, the pericarpium citri reticulatae, the poria cocos and the Chinese yam are crashed into 50 to 80 meshes; after sieving, powder is added into the grape juice; the colla corii asini and the water are added for boiling; continuous stirring is performed in the boiling process; after the boiling by gentle for 30 to 50 minutes, the pulp soaked in the step B is added; the herba menthae is added; an upper cover is covered; the boiling by gentle fire is performed for 10 to 15 minutes; fire stop and cooling are performed; D, the mixture cooled to the room temperature is poured into a concentrating tank; the concentration is completed when the water content is 30 to 40 percent; E, a concentrated solution is put into a refrigerating cabinet; the temperature is 2 to 6 DEG C; after refrigeration for 12 hours, the jelly can be eaten. The preparation method has the advantages that the method is simple; the nutrition of the jelly is rich; the effects of clearing away heat and relieving summer heat are achieved.

The invention provides a method of brewing blueberry wine with stable pigment, which comprises the following steps: (1) preparation of dry red wine with high tannin content, (2) preparation of blueberry fruit pulp, (3) temperature-controlled fermentation, (4) addition of wine for temperature-controlled fermentation, (5) malo-lactic fermentation. The grape-flavored blueberry wine produced by the method is in a deep ruby red color with blue-violet tone, and rich in the taste of blueberry accompanied by a strong black berry fragrance and pure aroma of wine, and tastes thick and complex, strong and harmonious, with lasting aftertaste.

The invention discloses grape-flavored oat lipid-lowering flour. The flour is characterized by comprising raw materials in parts by weight as follows: 340-350 parts of flour, 60-70 parts of oat, 30-35 parts of green beans, 80-90 parts of grapes, 3-4 parts of bee pollen, 2-3 parts of gordon euryale seed powder, 8-9 parts of carrot powder, 10-15 parts of artemisia selengensis stems, 7-9 parts of sarcandra glabra leaves, 15-20 parts of onion, 5-6 parts of olive juice, 2-3 parts of Japanese knotweed, 4-5 parts of rhubarb, 5-7 parts of evening primrose, 10-12 parts of hawthorn fruits and 8-9 parts of a nutrient additive. The flour has the benefits as follows: the grape ingredient is added, so that the flour has the unique aromatic odor, can promote the appetite and has effects of nourishing the liver and the kidney, replenishing qi and blood, promoting the appetite, promoting the secretion of saliva and the like, the grapes and other raw materials are processed into the flour, and the flour is unique in taste, comprehensive in nutrition and beneficial to health if eaten for a long time.

The invention discloses grape roying icing powder which is composed of 50%-55% of white granulated sugar, 35%-40% of maltodextrin, 3%-5% of grape powder, 3%-5% of egg white powder, 2%-5% of pregelatinized starch and 0.01%-0.02% of purple sweet potato pigment by weight and manufactured by blending and mixing. The grape roying icing powder can be used for manufacturing grape roying icing easily, conveniently and fast, and by adding certain amount of water into the grape roying icing powder and directly stirring the powder into foam, the grape roying icing rigid in texture, stable in foam, durable and proper in toughness and flexibility can be manufactured. Various flower shapes and three-dimensional patterns can be manufactured through squeezing and shaping, the grape roying icing is attractive in appearance and sour and sweet, has fresh grape flavor, serves as cake decoration excellent in color, fragrant, flavor and nutrition and has double values in ornamental value and edible value.

The invention discloses a preparation method of fresh grape spirit. The preparation method comprises the following steps: (1) removing kernels and stalks from fresh grape fruits, and then pulping thegrape fruits to obtain grape pulp; (2) inoculating home-made fresh grape bran yeast into the grape pulp in step (1) according to 1.0 to 1.5 percent of the weight of the grape pulp, uniformly stirringthe pulp and the yeast in a timely manner, wherein the fresh grape bran yeast is prepared from saccharomyces cerevisiae Miao 2.1609 with a collection quantity of CGMCC NO. 14779; (3) fermenting the grape pulp uniformly stirred in step (2): stewing the grape pulp for fermentation at 22 to 23 DEG C for 15 to 20 days to obtain fermented liquid; (4) filtering the fermented liquid obtained in step (3);(5) distilling the obtained fermented filtrate obtained in step (4) to obtain distilled spirit. The grape spirit produced according to the method has a strong grape flavor, tastes mellow and has an obvious wine leg; people do not feel dizzy after drinking the grape spirit.

The invention discloses 100% grape juice and a production method thereof. The production method comprises the following production steps: thoroughly cleaning a proper variety of fresh grape clusters and removing stalks to obtain grape grains; carrying out primary squeezing and primary filtration on the grape grains sequentially to obtain grape juice A and a broken peel and pulp material; performing secondary squeezing and secondary filtration on the quick-frozen broken peel and pulp material sequentially to obtain pulp and peel residues; mixing the pulp in the grape juice A, and performing sterilization to obtain grape juice B; putting the peel residues in an extracting solution for low-temperature vacuum extraction treatment to prepare grape flavor condensed liquefied water; mixing the obtained grape juice B, grape flavor condensed liquefied water, concentrated grape juice and reconstituted water according to a specific formula to prepare a blended liquid; and after sterilizing and cooling the blended liquid, conducting aseptic filling to obtain the 100% grape juice. The production method is novel and reasonable, the prepared 100% grape juice has the characteristics of strong andnatural grape aroma, sufficient color and juice, and the grape pulp yield is also effectively increased.

The invention discloses a grape flavored pomelo fruit vinegar beverage. The grape flavored pomelo fruit vinegar beverage is characterized by being prepared from the following raw materials in parts by weight: 180-200 parts of pomelo flesh, 40-50 parts of glutinous rice, 35-40 parts of grapes, 8-10 parts of bitter gourds, 6-8 parts of dried orange peels, 5-7 parts of white mulberry root barks, 10-15 parts of honey and 7-9 parts of yam flour. The grape flavored pomelo fruit vinegar beverage disclosed by the invention is rich in nutrition, is moderate in sour and sweet degrees and is delicious; the grape flavored pomelo fruit vinegar beverage has the flavor of grapes and the flavor of pomelo fruit acetic acid; materials such as the dried orange peels and the white mulberry root barks are added, so that the grape flavored pomelo fruit vinegar beverage has the health-care efficacies of promoting the circulation of qi, invigorating the spleen, eliminating dampness and phlegm, reducing blood pressure, reducing blood sugar and the like; besides, the technical content and the grade of pomelo processing industry can be improved, products conforming to a healthy diet concept are obtained, a new way for effectively utilizing pomelo resources is provided, and the economic benefits and the social benefits of the pomelo industry are improved.

The invention provides a brewing method capable of improving the pigment stability of blueberry wine. The method comprises the following steps that (1) wet grape peels are prepared and stored; (2) blueberry pulp is prepared; (3) temperature-controlled fermentation is carried out; (4) malolactic fermentation is carried out; and (5) ageing is carried out. The grape flavor blueberry wine prepared through the method has the characteristics of being deep ruby red, bluish violet in hue, strong in blueberry fruity flavor and black berry and blackcurrant fragrance, pure in bouquet, balanced and harmonious in taste, mellow, full, complex and slightly thick in taste and lasting in aftertaste.

The invention discloses qi tonifying and reposing grape tea. The main ingredients include black tea and grapes; in a drying process after a fermentation process of a conventional black tea preparation technology, a process of spraying grape juice-water mixture to black tea leaves is added; the grape juice-water mixture is sprayed and the black tea leaves are dried; and the spraying and drying are repeated for 2-5 times. In the invention, the beneficial components of the raw materials in the formula can be effectively coordinated to avoid mutual interference offset and can be synchronously released and hydrolyzed at the same time; and the grape tea has the qi tonifying and reposing effects as well as refreshing taste and fresh grape flavor, avoids the interference of foreign flavor and is deeply loved by consumers and good for physical health by often drinking.

The invention discloses a lemon, blue pea flower and grape flavored soda alcoholic beverage. The beverage is composed of two parts, namely blue pea flower and grape flavored soda water and a lemon flavored alcohol concentrated solution, wherein the two parts are not mixed before drinking and are respectively fed into a bottle body and a bottle cap of a scene beverage bottle. The part in the bottlebody can be independently drunk or the part of the beverage in the bottle cap is fed into the bottle body, flowing fluid of a light yellow color is formed in the mixing process, and in the end, the lemon, butterfly bean flower and grape flavored soda alcoholic beverage is formed. A person can taste the flavor of a single beverage and can also taste the mixed flavor of a common beverage, and because of the filling manner of the scene beverage bottle, the two parts are separately packaged and can be mixed according to drinking requirements, dual tastes are provided for choice, the change from ablue color to a purple color happens in the mixing process, floating and sinking of liquid occur, a moon-shaped visual scene is formed through mixing, the vision is novel, the taste is unique, and popularization is easy to carry out.