86results about How to "Increase fruity aroma" patented technology

The invention discloses a preparation method of melon and fruit perfume for cigarettes. The preparation method comprises the following steps: (1) smashing melon and fruit raw materials, and carrying out solid-liquid separation so as to obtain fruit juice and solid fruit flesh; (2) carrying out reduced pressure concentration on the fruit juice to remove water so as to obtain fruit juice extract; (3) combining the fruit juice extract and the solid fruit flesh, and adding 3-6 times by weight of alcoholic solution with the concentration of 70%-80% for extraction so as to obtain a primary extract solution and residues, wherein the extraction temperature is 50-80 DEG C, and the extraction time is 1-4 hours; (4) adding 3-6 times by weight of alcoholic solution with the concentration of 40%-50% to the residues for extraction, and carrying out solid-liquid separation so as to obtain a secondary extract solution, wherein the extraction temperature is 50-80 DEG C, and the extraction time is 1-4 hours; (5) combining the extract solutions, and carrying out reduced pressure concentration to remove solvents so as to obtain the melon and fruit perfume for the cigarettes. The preparation method is simple, convenient and practicable; by adopting the preparation method, the extraction rates of reducing sugar, organic acid, flavone, polyphenol and glucoside in melons and fruits are increased, and meanwhile, the amount of amino acids, protein and macromolecular polysaccharides dissolved in the perfume is reduced.

There is a kind of dian-olive juice wine. The inventino uses mild fruit dia-olive which exists specially in yunnan as main material, it is produced through processes of extracting, sterilizing, filtering, distributing, fermenting, low temperature aging etc. The invention also can confect the purified dian-olive juice into dew-wine. Aiming at the technology difficulty that the content of tannin in dian-olive juice and that the Ph value is 1-2, the invention uses technique measure such as acidproof yeast cluster and ferment temperature control etc. It assorts with growth of dian-olive natural yeast cluster effectively, resists growth of harmful yeast and mixed germ, these play a crucial significance to color, taste feeling, physical and chemical sanitation index of the product.

The invention discloses grape distilled wine and a preparation method thereof. The preparation method includes: using vitis vinifera variety merlot as a raw material, and performing crushing and squeezing, low-temperature fermenting and one-time distillation to obtain distilled raw wine; aging, freezing, filtering and filling to obtain grape distilled wine of 62.0+ / -1.0%vol. One-time distillation is adopted to replace two-time distillation, so that energy consumption and distillation time are reduced. No additive is used in the whole production process of the distilled wine. The grape distilled wine obtained by the method has aroma of grape red berry, has mellow aroma endowed by the distillation process, is harmonious in wine body and presents fruity aroma and typical performance more sufficiently.

The invention discloses a casing flavor for an expanded cut tobacco. The casing flavor comprises the following components in parts by weight: 8-15 parts of a Zimbabwe tobacco leaf extract, 5-12 parts of a Brazil tobacco leaf extract, 3-8 parts of honey, 1-3 parts of 10% by mass of a red jujube extract, 2-5 parts of 1% by mass of phenylacetaldehyde, 5-8 parts of 1% by mass of guaiac wood oil, 0.5-2 parts of a fenugreek fluid extract, 1-3 parts of a liquorice fluid extract, 2-5 parts of maple syrup, 1-2 parts of 10% by mass of an orris root extract, 10-25 parts of water and 12-61.5 parts of propanediol. After the casing flavor is added into the expanded cut tobacco, the sensory quality shortages of insufficient fragrance, high metal impurity gas content, high irritation, metallic flavor residues and the like in the existing expanded cut tobacco are overcome, the fragrance content is increased, the expanded cut tobacco is endowed with fragrance and sweetness of a fruit and is enriched in fragrance, the throat irritation is reduced, and the sensory quality of the expanded cut tobacco is remarkably improved.

The present invention discloses a qi benefiting and blood nourishing fragrant and hot walnut kernel which is made of following raw materials in parts by weight: walnut kernels 80-90 parts, watermelon seed kernels 10-20 parts, fish roes 20-30 parts, corn pollen 7-8 parts, oolong tea 8-10 parts, papaya 8-10 parts, capsicum frutescens 4-5 parts, kadsura longipedunculata 2-2.4 parts, elaeagnus pungens 0.7-1.5 parts, Chinese wolfberry fruits 0.7-2 parts, glycerol, sesbania gum, zein, and an appropriate amount of 3%-4% sodium carbonate aqueous solution. The qi benefiting and blood nourishing fragrant and hot walnut kernel utilizes zein to conduct film coating treatment on walnut kernels, which can completely cut off walnut kernels from the outside moisture and oxygen, inhibit oxidative and rancid process of walnut kernels, and extend the shelf life of walnut kernels; and the added kadsura longipedunculata, elaeagnus pungens and other traditional Chinese medicines increase the health-care efficacies of walnut kernels in clearing liver and improving eyesight, supplementing blood and beautifying features, and calming mind and benefiting qi.

The invention discloses a grape peel pomace distilled liquor brewing technology, which comprises the following steps: (1) pretreating; (2) fermenting; (3) distilling; (4) allocating and ageing: according to weight parts, utilizing softened water to adjust alcoholic strength of 100 parts of peel pomace distilled liquor to the alcoholic content of 42%, adding 0.1 to 0.15 part of E150a-I caramel pigment, 0.7 to 1.5 parts of white granulated sugar and 0.5 to 0.8 part of oak block, putting all into a stainless steel tank to be sealed and aged and removing the oak block after one year to obtain a finished product of the grape peel pomace distilled liquor. According to the grape peel pomace distilled liquor brewing technology, squeezed peel pomace is secondarily fermented and distilled by adding the passion fruit juice, peel pomace peculiar smell and steaming smell are reduced, and fruit fragrance of the peel pomace distilled liquor is improved; by means of oak ageing, oak fragrance is improved, a taste grade can reach intermediate-grade brandy, and additional value of raw materials is further improved.

The invention discloses a low-muttony-odor emulsified mutton sausage and a preparing method thereof. The sausage is preparing from the following raw materials of: sheep lean meat, sheep tail oil, hawthorn pulp, crushed ice, soybean isolate protein, starch, table salt and processing liquid of spices. The processing liquid of the spices is particularly prepared according to the following method which comprises the following steps of: adding white granulated sugar, pepper, ground pepper, fructus amomi, anise, round cardamom, fennel and galangal into water, immersing the mixture for 5-8 hours and boiling the mixture for 1-2 hours; and taking liquid supernatant to obtain the processing liquid of the spices. The raw materials are filled into a casing and then the casing is knotted; and the sausage is put into an oven to be roasted until the surface of the casing is light yellow. According to the low-muttony-odor emulsified mutton sausage disclosed by the invention, hawthorns are added to effectively remove the muttony odor; the pepper, the ground pepper, the fructus amomi, the anise, the round cardamom, the fennel and the galangal can cover the muttony odor; on one hand, the sour of the hawthorns can reduce the greasy feel caused by the sheep tail oil; and on the other hand, the hawthorns have the antibacterial and anti-corrosion effects, so that the low-muttony-odor emulsified mutton sausage is relatively green and natural.

The invention discloses a blended essence for tobacco fragrance increase. The blended essence is obtained by mixing the following raw materials in parts by weight: 8-15 parts of a Yunnan tobacco extract, 2-6 parts of Zimbabwe tobacco extract, 1-3 parts of Virginia tobacco paste, 15-25 parts of apple juice, 0.5-2 parts of a fig extract, 2.5-4 parts of tamarinds, 5-15 parts of an apricot extract, 0.1-0.3 part of a cocoa extract, 5-15 parts of a red date tincture, 10-30 parts of 1,2-propylene glycol and an appropriate amount of distilled water. The invention also discloses a preparation method of the blended essence for tobacco fragrance increase. The blended essence for tobacco fragrance increase ensures that tobaccos are rich in clear and sweet or heavy tobacco fragrance according to cut tobaccos of different production places; by adding the apple juice, the tamarinds, the red date tincture and the fig extract, the smoke and tobacco fragrance are soft and delicate and additionally have a fruit fragrance, the mouthfeel is improved, and the irritation of tobacco is reduced; and by adding the apricot extract, the smoke concentration is improved, and the agglomeration property and explosive force of the smoke are enhanced. The preparation method of the blended essence for tobacco fragrance increase is simple to operate and is low in cost.

The invention discloses a fermented honey and Clausena lansium liquor and a preparation method thereof. The preparation method of the fermented honey and Clausena lansium liquor includes subjecting seedless Clausena lansium to handpicking, washing and grinding, and adding maceration enzyme and clarification enzyme as well as the honey and yeast to low-temperature fermentation prior to ageing, clarification, non-biological stabilizing treatment, multi-stage blending and freezing and degerming aftertreatment so as to obtain the fermented honey and Clausena lansium liquor. The fermented honey and Clausena lansium liquor has the advantages of rich nutritional substances, high content of fruity substances and esters, high non-biological stability, unique taste and flavor, low methyl alcohol content and high food safety.

The invention belongs to the technical field of microorganisms, and particularly relates to debaryomyces hansenii with good fermentation performance and an aroma production function and a screening method thereof. The strain is named as Debaryomyces hansenii SH4, which is preserved in the China General Microbiological Culture Collection Center on May 12, 2021, and the preservation number of the Debaryomyces hansenii SH4 is CGMCC No.22507. After the debaryomyces hansenii SH4 is inoculated into a fermented sausage simulation system and fermented for 12 days, the contents of aldehydes, acids, alcohols and esters are obviously higher than those of an uninoculated control group (P is greater than 0.05). The fat taste of the simulation system is reduced, the fermentation taste, the wine fragrance, the fruit fragrance and the flower fragrance are increased, and good quality as an aroma production leavening agent is shown. The debaryomyces hansenii provided by the invention is applied to the air-dried sausages and has important significance in improving the fragrance of products and increasing the strength and complexity of the fragrance.

The invention discloses a frozen drink and a preparation method thereof. Based on the total weight of the frozen drink, the frozen drink comprises the following raw materials: 7-25wt% of sugar, 0-12wt% of edible fat and oil, 0-14wt% of a protein dairy product raw material, 0-15wt% of other solids, 0.3-4wt% of fiber jam, 0.1-0.3wt% of thickening agents, 0-0.25wt% of an emulsifier, 0-0.06wt% of a sweetening agent, 0-0.3wt% of an acidity regulating reagent, 0.01-0.2wt% of edible essence and pigment and the balance of water, wherein the thickening agent is selected from at least two of locust beangum, carrageenan and xanthan gum. The frozen drink has good taste and mouthfeel, a product has a soft fruity flavor and natural fragrance, the jam fibers in the product can be uniformly distributed,and the product has good real sense of fruits and delicate and refreshing mouthfeel and is non-sticking to the mouth.

The invention relates to a perfuming granular smoked plum material for cigarettes, and a preparation method and an application thereof, and belongs to the technical field of cigarettes. The method comprises the following steps: smoked plum pretreatment, water extraction of smoked plum pulp and kernels, alcohol extraction of smoked plum pulp and kernels, concentration of obtained extracts, preparation of smoked plum shell activated carbon, and preparation of the perfuming granular material for cigarettes. The prepared perfuming granular material for cigarettes is used for the cigarette to emitcigarette fragrance, remarkably improve the richness and sweetness, soften and refine smoke and reduce irritation, so the smoking quality of cigarettes is remarkably improved, the energy consumption and the production cost can be greatly reduced, the utilization rate of raw materials is increased, and the perfuming granular material has a good application prospect.

The invention relates to a snow-pear loquat can and a preparation method thereof. The preparation method comprises selecting moderate-ripeness raw materials mainly comprising loquat, snow pear and cherry, scalding the fruits, peeling, vacuumizing and preboiling or directly boiling, finishing, packing a can, injecting juice, exhausting, sealing, sterilizing, and cooling. By combining snow pear and loquat, the kind and nutrition of can products are enriched, the processing technology is simple and environment-friendly, and also the product possesses the efficacy of clearing lung heat, and is edible for the majority of people.

The invention discloses a method for improving K326 cured tobacco variety. The method comprises the steps of: selecting muscat hamburg grape as a root stock and K326 cured tobacco seedling as a scion, grafting in the first ten days of May by adopting a whip grafting method, and transplanting the survived grafted plants to field. According to the invention, the muscat hamburg grape and K326 cured tobacco variety are subjected to distant hybridization for the first time; by virtue of grafting, the disease and pest resistance of the new plants is improved, and the new plants not only have the characteristics of 326 cured tobacco variety, but also have specific fruity essence of muscat hamburg grape; and the essence quantity and essence quality of the tobacco are improved.

The invention relates to an application of cherry extract in Chinese style cigarettes, belonging to the technical field of tobacco processing. In a technical scheme provided by the invention, cherries bought from a normal commercial channel is put in a 80-percent ethanol solution to be soaked for 24 hours; then the extract is concentrated to the volume percent of 10 percent by using a conventional method; applying the cherry extract as a cigarette additive in the tobacco shred top dressing of the Chinese style cigarette, and the adding amount of the cherry extract accounts for the weight percentage of 0.02 to 0.06 percent. Shown in a smoking result concluded by provincial judges in contrast of a control sample, the application of the cherry extract in the Chinese style cigarettes has the advantages that the cherry extract not only can enhance the aroma and flavor of fruits and mellow and fine the smoke, but also can reduce stimulation and improve the mouth comfortableness.

The invention discloses a preparation method of charcoal baked Tieguanyin black tea. The preparation method of the charcoal baked Tieguanyin black tea comprises the following steps: harvesting tea, sunning the tea, cooling the tea, shaking the tea, stir-frying the tea, rolling, sieving, fermenting and performing charcoal baking, wherein the steps of stir-frying the tea and performing charcoal baking are key steps; in the process of stir-frying the tea, the tea is stir-fried by charcoal fire, so that the fruit flavor of the tea is increased and the tea is durable and can be brewed for a long time; charcoal baking is conducted repeatedly for three times in the charcoal baking process, and high-pressure atomized mountain spring water is sprayed in the charcoal baking process, so that the tea completely absorbs mineral substances in the mounting spring water; the internal substances of the tea are changed slowly through cellar storage and fermentation, so that the produced tea has strong fruit flavor, is durable and can be brewed for a long time; the tea has the characteristics and quality of Tieguanyin and black tea, has mellow taste, long sweet aftertaste and various flavors, and has Tieguanyin, black tea and charcoal baking flavors; the absorbed mineral substances in the mountain spring water are good for human health.

The invention relates to a flower fragrance type cigarette, belongs to the technical field of tobacco, and particularly relates to application of rose essential oil powder serving as feed liquid to cigarette product processing, wherein the adding amount of the rose essential oil powder is 0.05%-0.5% in percentage by weight. The rose essential oil powder is obtained by the following steps: preparing rose essential oil powder; the preparation method comprises the following steps: (1) adding trehalose, sucrose and glucose in a mass ratio of (0-2): 1: (1-2) into water accounting for 1-5% of the mass of the three substances, heating to 90-95 DEG C, cooling to 40-50 DEG C, adding rose essential oil accounting for 1-28% of the mass of the three substances, and carrying out high-pressure homogenization to form rose essential oil emulsion; and (2) uniformly spreading the rose essential oil emulsion in a stainless steel plate, freezing at-20 to-25 DEG C, and carrying out vacuum freeze-drying crushing to obtain rose essential oil powder. The rose essential oil powder is used as an additive to be applied to the paper-making reconstituted tobacco coating process, the weight percentage of the rose essential oil powder is 0.02%-0.1%, and the rose essential oil powder can increase the sweetness and fragrance of fruits, improve the cigarette quality, make the aftertaste comfortable, reduce irritation and improve the oral cavity wettability.

The invention discloses traditional Chinese medicine soft sweets with skin moistening and beautifying functions and a preparing method thereof. The traditional Chinese medicine soft sweets are prepared from, by weight, 1-5 parts of flower extract, 3-30 parts of traditional Chinese medicine extracting solution, 8-25 parts of fruit, 45-58 parts of starch slurry, 2-10 parts of maltitol and 1-3 parts of peppermint oil. The traditional Chinese medicine soft sweets not only can satisfy the need of people for sweet food, but also have good skin moistening and beautifying functions, and are a leisure food as well as health food. Natural raw materials are adopted, no white sugar, gelatin, synthetic pigment, synthetic flavor or preservative is used, and the soft sweets are safe in use and suitable for a wide range of people.

The invention discloses a brewing method capable of increasing fruit aroma of blueberry wine. The brewing method includes steps: selecting raw materials, pretreating, performing alcohol fermentation,aging, clarifying and stabilizing, degerming and filtering, and filling. By adopting certain technological means in the steps of pretreatment, alcohol fermentation and aging, the fruit aroma of the blueberry wine is increased greatly, type and content of aroma substances are increased, and the content of the aroma substances is reserved to greatest extent. The blueberry wine with high quality, strong fruit aroma and blueberry characteristic can be produced according to the method.

The invention discloses a making technology of nectarine liquor, and belongs to the technical field of liquor making. The technology is simple in procedure and easy to popularize, nectarines do not need to be smashed or squeezed to prepare fruit pulp, exogenous yeast does not need to be added for fermentation, the original flavor of the nectarines is reserved, the nectarines are mixed with a grainfermentation material to be distilled, and not only is ageing liquor fragrance of the nectarine liquor improved, but also the making cost is lowered. The nectarine liquor has rich fruit fragrance andmellow mouthfeel.

The invention provides debaryomyces hansenii capable of improving the flavor of dried sausages and application of the debaryomyces hansenii. The strain is named as Debaryomyces hansenii SH4, the Debaryomyces hansenii SH4 is preserved in the China General Microbiological Culture Collection Center on May 12, 2021, and the preservation number of the Debaryomyces hansenii SH4 is CGMCC (China General Microbiological Culture Collection Center) No. 22507. By inoculating the debaryomyces hansenii SH4, the quantity of saccharomycetes in the fermentation process of the air-dried sausages can be increased, and the pH value is increased. In addition, the variety of volatile compounds is increased by inoculating the debaryomyces hansenii SH4, and the content of alcohols and esters is remarkably increased. Especially, the generation of various ester substances is promoted. Compared with naturally-fermented air-dried sausages, the air-dried sausages inoculated with the debaryomyces hansenii SH4 have higher salty taste, palatable taste, fermented taste, flower fragrance and fruit taste and slightly lower sour taste and fat taste, so that the overall acceptability is improved, and the fragrance level is richer. The strain shows the potential as an aroma-producing leavening agent and is beneficial to flavor improvement when being applied to the air-dried sausages.

The invention discloses a preparation method for a fruit flavor-type pomegranate liqueur. The method includes the steps of using fresh sweet pomegranate juice, acid pomegranate juice and pomegranate nectar to mix according to a certain proportion, conducting color-protecting and enzymolysis treatment, inoculating activated brewer's dried yeasts to conduct low-temperature fermentation, adding pomegranate rind distilled-liquor to prevent fermentation in the midway of fermentation, increasing the alcoholic strength of fermented raw liquor, and retaining a part of sugar; conducting low-temperaturesealed-aging on the adjusted raw liquor, then conducting purification, clarification and freezing treatment, and finally conducting filtering and bottling. The pomegranate liqueur made by the methodis rich in nutrition, clear, transparent, and vivid garnet in color, and has quietly elegant pomegranate fruit flavor, strong bouquet, a full liquor body and mellow and full mouthfeel.

The invention discloses Maotai-flavour liquor with selenium and a preparation method thereof. The Maotai-flavour liquor is prepared from the following raw materials in parts by mass: 5 parts of plumpand fresh selenium-enriched wheat, 3 parts of yeast powder, 2 parts of bacillus licheniformis liquid, 1 part of selenium-enriched shepherd's purse, 1 part of selenium-enriched Chinese wolfberry, 1 part of selenium-enriched Chinese yams, 1 part of selenium-enriched kidney beans, 1 part of shepherd's purse extraction liquor, 1 part of Chinese wolfberry extraction liquor, 1 part of Chinese yam extraction liquor, 1 part of kidney bean extraction liquor, 1 part of Maotai-flavour basic liquor, 2 parts of chitosan and 3 parts of Maotai-flavour original liquor. The Maotai-flavour liquor and the preparation method have beneficial effects that various selenium-rich raw materials are added into Maotai-flavor liquor for extraction and blending, selenium content of shepherd's purse is the highest, a proper amount of the shepherd's purse extraction liquor obviously improve selenium content, a proper amount of the Chinese wolfberry extraction liquor increases fruit fragrance and sweet taste, the kidney bean extraction liquor increases Maotai-flavor fragrance similar to bean substances, and the Chinese yam extraction liquor increases softness of liquor. The Maotai-flavour liquor not only meets selenium content in the finished wine, but also makes the product mainly with Maotai-flavor fragrance, full and harmonious compound aroma, and long and comfortable taste.

The invention provides a preparation method for nippon hawthorn fruit wine. The preparation method comprises the first step of preparing a mixture of nippon hawthorn pulp and sorgo straw juice, the second step of adding sulfur dioxide, the third step of adding an artificial yeast nutrient solution for fermentation, the fourth step of separating juice and residues to obtain a supernatant, the fifth step of carrying out fining for clarification and carrying out freezing, the sixth step of carrying out filtering and centrifugation to obtain raw wine, the seventh step of adding part of the raw wine into a yeast extractive for ageing, and the eighth step of blending. The nippon hawthorn and sorgo straws serve as the raw materials to brew the nippon hawthorn fruit wine which is prominent in aroma, continuous in fragrance, full, and unlabored in taste; the preparation method is simple and easy and convenient to operate, the brewing period is short, the cost of the raw materials is low, the economic benefits are remarkable, and the method is suitable for commercialized production of the nippon hawthorn fruit wine.

The invention provides a jelly and a preparation method thereof. The jelly comprises the following raw materials by mass percentage: 0.1-6% of lycium ruthenicum fermentation liquid, 0.1-3% of lycium barbarum fermentation liquid, 0.1-3% of red date fermentation liquid, 0.01-0.1% of honey, 0.01-0.1% of citric acid, 0.05-0.1% of tea polyphenol, 1-5% of xanthan gum, 1-3% of gelatin, 1-4% of carrageenan and the balance of water. The preparation method is a fermentation method, lycium ruthenicum, lycium barbarum and red dates are respectively fermented to prepare the fermentation liquid, and the fermenting liquid is mixed with other components to prepare the jelly; the fermentation method effectively dissolves out nutritional ingredients of lycium ruthenicum, lycium barbarum and the red dates, asynergistic interaction is achieved when lycium ruthenicum, lycium barbarum and the red date are combined together; the jelly has an aromatic flavor and a unique taste, and has the effects of relieving eye fatigue, being anti-aging, losing weight, maintaining beauty and improving eyesight.

The present invention discloses a selenium-rich milky tea which is composed of the following raw materials in parts by weight: 8-12 parts of black tea leaves, 1-4 parts of dried jasmine flowers, 2-5 parts of passion fruits, 8-11 parts of skimmed milk powder, 20-35 parts of honey, 0.35-0.7 part of stable emulsifier, 0.5-1 part of non-dairy creamer and 0.15-0.21 part of selenoprotein. The present invention also discloses a preparation method of the selenium-rich milky tea, and the method includes pretreatment, tea soup production, blending, homogenization, filtration, sterilization and other steps. The selenium-rich milky tea is rich in selenoprotein and vitamins, helps the absorption of human body, has efficacies of preventing aging and oxidation, protecting liver and strengthening stomach and enhancing immunity, is delicate in taste and excellent in color, suitable for daily selenium supplementing of normal people, and can also be used for selenium deficient people to strengthen the selenium supplementing.

The invention provides radix codonopsis wine and a preparation method thereof, relating to the technical field of juice wine. The preparation method comprises the steps of mixing dry red wine with radix codonopsis in a mass ratio of (20-50) to 1, extracting the obtained mixture at 14-20 DEG C for 25-40 days, filtering, and clarifying, so as to obtain the radix codonopsis wine. By controlling the mixing proportion of radix codonopsis and the dry red wine, the radix codonopsis wine is good in taste and strong in wine aroma and has the health efficacies of benefiting vital energy, nourishing blood, harmonizing spleen and stomach, helping the production of saliva, clearing away the lung-heat, prolonging life and preventing cancers. By virtue of the preparation method, the flavor similar to thedry red wine can be achieved even the medical flavor of radix codonopsis is relatively strong, and the blank of juice wine with a good flavor at present is filled up.

The invention discloses a Kefir grain ginseng fermentation liquid and a kluyveromyces marxianus ginseng fermentation liquid. According to the Kefir grain ginseng fermentation liquid, a kefir grain isinoculated in a ginseng pulp by weight percent for fermenting, a rare saponin Rg3 is increased by 134.7% after the fermentation, and a ginseng saponin Rd is increased by 104.5%, and besides, the flavor of a ginseng fruit and the barbecue flavor are added; according to the kluyveromyces marxianus ginseng fermentation liquid, kluyveromyces marxianus is inoculated in the ginseng pulp by weight percent for fermenting, the content of the ginseng saponin Rg3 is 3.31 mg / g after the fermentation, and meanwhile, a special fragrance is produced; and the Kefir grain is used to ferment the ginseng, the Kefir grain ginseng fermentation liquid is safe to eat, moreover, the taste of the ginseng is improved, the content of the rare saponin is increased, the medicinal value of the ginseng is higher, and the intestinal absorption functionality is strong.

The invention belongs to the field of cherry planting, and particularly relates to sweet cherry orchard water and fertilizer integrated application technology. According to the specific technical scheme, a cherry planting method comprises the steps that topdressing is carried out at least five times from the time before germination to the flower bud differentiation period of the next year, whereintopdressing fertilizer at least contains nitrogen, phosphorus, potassium, calcium, magnesium, boron, zinc, bacillus methylotrophicus, bacillus subtilis and trichoderma harzianum. According to the technology, in the time period from 10-15 days before germination to 15-20 days after harvesting, water and fertilizer integrated topdressing is carried out on cherry trees for at least five times, and targeted nutrient supplementation of different formulas is provided for sweet cherries in the mode of eating less and more meals, so that the fruit setting rate of the cherries is effectively increased, and the comprehensive characters of fruit hardness, single grain weight, fruity flavor and the like are enhanced.

The invention discloses a brewing method of a litchi full-fermented wine. The method comprises the following steps: (1) directly pulping litchi fruits with shells and cores; (2) adjusting the pH value of litchi pulp, inoculating a yeast for fermentation for 3-5d to obtain a first wine; (2) clarifying the first wine, adjusting the pH value of the clarified liquid, adjusting the sugar degree to be 16-18%, inoculating the yeast, fermenting at 15-20 DEG C for 2-4d to obtain second wine; (4) clarifying the second wine, adjusting the pH value of the clarified liquid to be 4.0-5.0, adjusting the sugar degree to be 16-18%, inoculating an active dry yeast which is 0.01-0.02% of weight of the clarified liquid, fermenting at 15-20 DEG C for 6-8d to obtain a third wine; and (5) centrifugally filtering the third wine, and ageing to obtain the litchi wine. The litchi wine brewed by the method is attractive pale red in color and luster and free of a bitter taste.