The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

The subject invention relates to two-stage inoculation and two-stage fermentation process which are performed by the inoculation time difference and staged fermentation. In the first stage, yeast, lactic acid bacteria and Acetobacter aceti are inoculated into a fermentation tank to perform primary fermentation to produce primary fermented material. In the second stage, yeast is added into the primary fermented material in a container to perform the secondary fermentation to produce secondary fermented material, and then the secondary fermented material is pasteurized to deactivate yeast, lactic acid bacteria and Acetobacter aceti in the container and stop fermentation reaction. Finally, the secondary fermented material is cooled to ambient temperature to prepare the kombucha fermented beverage preserving active fermentative bacteria and enzyme at ambient temperature. The invention is help to improve the preservation convenience of the kombucha fermented beverage and avoid excessive alcohol concentration.

The present application describes improved yeast culture media that are particularly suitable for cultivation of Pichia yeast, in particular P. kluyveri. Also described herein are methods of cultivating yeast using this improved culture medium. Further described herein are improved methods of producing a fermented juice beverage.

The present application describes improved yeast culture media that are particularly suitable for cultivation of Pichia yeast, in particular P. kluyveri. Also described herein are methods of cultivating yeast using this improved culture medium. Further described herein are improved methods of producing a fermented juice beverage.

Provided is a method for making sugarcane distillate, such as for instance rum, including the steps of—providing fermentation component for the yeast fermentation, which fermentation component is selected from at least one of the components sugarcane and products made completely of sugarcane, such as for instance sugarcane juice, cane sugar or sugarcane molasses; yeast fermenting the fermentation component into an alcoholic mixture; and distilling the alcoholic mixture. Before the step of yeast fermenting the fermentation component, the fermentation component is smoked by bringing the fermentation component into contact with smoke.

A method and system for producing hawthorn fermented beverage where hawthorn fruits are used as the main material to produce a hawthorn fermented beverage with special fermented flavor, rich nutrition, mellow mouth feel and suitable sourness and sweetness, through the processes of fruit sorting, cleaning, juice squeezing, blending, pre-sterilization, alcoholic fermentation, acetic fermentation, lactic acid fermentation, filtration, sterilization and filling. An atomized fermentation technology is adopted for the yeast aerobic proliferation during the alcoholic fermentation phase and for the acetic fermentation phase, so that, as compared with the liquid submerged fermentation methods, the fermentation time of these two stages are shortened by 10-15 hours and 62-100 hours respectively, and the fermentation period is shortened by 3-5 days, which improves the production efficiency of fermentation.

In general, certain embodiments of the present disclosure provide devices and methods for rapid fermentation. According to various embodiments, a device is provided comprising a container for housing an amount of a carbohydrate solution therein. An atomizer coupled to the container converts the carbohydrate solution into an aerosol suspension of particles that is emitted into a first chamber. A first panel separating the first chamber from a second chamber includes a fermentation agent thereon. The carbohydrate solution is emitted as the aerosol suspension of particles into the first chamber and onto the first panel such that the carbohydrate solution is fermented by the fermentation agent. The carbohydrate solution is collected in the second chamber and is returned to the atomizer until the carbohydrate solution has been fermented to a desired state. In certain embodiments, the fermentation agent comprises a yeast culture or other microorganism.