CN101182437A - Method for preparing medlar-Chinese date asparagus health-preserving wine - Google Patents
Method for preparing medlar-Chinese date asparagus health-preserving wine Download PDFInfo
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- CN101182437A CN101182437A CNA2006101293804A CN200610129380A CN101182437A CN 101182437 A CN101182437 A CN 101182437A CN A2006101293804 A CNA2006101293804 A CN A2006101293804A CN 200610129380 A CN200610129380 A CN 200610129380A CN 101182437 A CN101182437 A CN 101182437A
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims description 3
- 244000003416 Asparagus officinalis Species 0.000 title abstract description 20
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 230000036541 health Effects 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 244000241838 Lycium barbarum Species 0.000 claims description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 235000020418 red date juice Nutrition 0.000 claims description 8
- 244000241872 Lycium chinense Species 0.000 claims description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 230000001877 deodorizing effect Effects 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 102000035101 Aspartic proteases Human genes 0.000 claims description 4
- 108091005502 Aspartic proteases Proteins 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 235000019990 fruit wine Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims description 2
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 241000287107 Passer Species 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 108010059820 Polygalacturonase Proteins 0.000 claims description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 241000607479 Yersinia pestis Species 0.000 claims description 2
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 238000009924 canning Methods 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 claims description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
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- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 229910052742 iron Inorganic materials 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 230000007483 microbial process Effects 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 claims description 2
- 239000012286 potassium permanganate Substances 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims description 2
- 235000020095 red wine Nutrition 0.000 claims description 2
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims description 2
- 235000005493 rutin Nutrition 0.000 claims description 2
- 229960004555 rutoside Drugs 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 239000008234 soft water Substances 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 239000010935 stainless steel Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 239000000725 suspension Substances 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 241000234427 Asparagus Species 0.000 claims 15
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 3
- 244000182216 Mimusops elengi Species 0.000 abstract 3
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 3
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 3
- 238000004321 preservation Methods 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 240000002547 Rosa roxburghii Species 0.000 description 1
- 235000000640 Rosa roxburghii Nutrition 0.000 description 1
- 244000082988 Secale cereale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of health-preserving wine of medlar, red date and asparagus. The health-preserving wine of medlar, red date and asparagus produced in the invention is good supplement to medlar wine popular in the current market, and is a good product for preservation of health of human being.
Description
Technical field:
The health care wine product, particularly a kind of preparation method of medlar-Chinese date asparagus health wine.
Background technology:
The market of the nourishing class wine of China is very big at present, people's lives are happiness day by day, people expect the good health and a long life of oneself, except Chinese medicine nourishing with LIUWEI DIHUANG WAN, also have various tonic drinks, " golden silk jujube wine " arranged, " the Red beer contg. Chinese wolf-berry wine " made with burnt malt, sprout of Secale cereale L., rice etc. is arranged, also have " the Rosa roxburghii sticky rice wine " made with fruit, a kind of " Liuhe wine " of together making that add with 6 kinds of materials, this high-quality yellow rice wine has adopted matrimony vine, dried orange peel, safflower, Radix Glycyrrhizae, has obtained a kind of reed mentioned in ancient books, Chinese yam, Six-element Chinese medicine are made, and delicious nutrition tool is good.It is that one of popular matrimony vine class wine on the existing market is well replenished that the present invention makes health wine to matrimony vine, date and asparagus, is a good product to people's health care.
Specific embodiments:
(1) prepares Lycium chinense wine earlier
1. prepare the matrimony vine leach liquor.
Will degree of need not, high-quality matrimony vine 200 grams of no worm, with twice of the 20 pure water rinsing of spending, twice of pure water rinsing, drain, after the fragmentation, the alcohol volume fraction that adds 5 times of quality is 5% traditional liquor bran koji or the edible deodorizing alcohol of top grade, soaked 1 month, squeezing, the filtration leach liquor of winning, the alcohol volume fraction that past again matrimony vine adds 2 times of quality is 65% traditional liquor bran koji or edible deodorizing alcohol, soaks after 1 month squeezing, filter second leach liquor, at last the matrimony vine slag is gone to the stainless steel jacketed kettle, the water that adds 1 times of quality, heat keep 2～3 hours to 80 ℃ after, squeezing, filter the 3rd leach liquor.
2. allotment: above-mentioned three matrimony vine leach liquors by after the balanced mix, are cooked suitable adjustment according to the finished wine quality index to wine degree, pol and acidity.
3. aftertreatment: the clarification of above-mentioned deployed wine liquid was stored more than half a year, during should purify on time, remove sediment.Filter with diatomite filter at last,, get final product can with the passer.
The finished wine quality index:
1. Oranoleptic indicator: be red-brown, clear, do not have and suspend and throw out, mouthfeel is pure and sweet, has the style of this product uniqueness.
2. physical and chemical index: the alcohol volume fraction is 30%, and pol is 20～25%.
(2) preparation jujube juice: will not have fresh extra dry red wine jujube mildew and rot, disease-free, no worm-eaten and clean, with concentration is that 0.2% potassium permanganate solution soaks, sterilization 10min and with flushing with clean water clean after, soak again to red date and suction moisture, then with the soft water of 3～4 times of red date amounts, at 80～90 ℃ of boiling 30min, leaching juice is standby again.
(3) preparation asparagus juice can be selected the poly-bar asparagus of the grade of producing canned asparagus spear for use outward, but need be fresh, and robust fibre is few, does not have to rot no disease and pest.Also can use the tankage such as asparagus peel section of canning factory, but should not need choose and remove mashed bamboo shoot and foreign material the residence time above 24 hours in addition.With asparagus with the mobile flushing with clean water, drain, the polygalacturonase of 20～30ml and the prozyme of cellulase are added in broken back in the material that contains asparagus 20%, under the condition of pH5.2～5.6, normal temperature enzymolysis 90min.Again through squeezing, filtering to such an extent that asparagus 30 is standby.If do not adopt above-mentioned enzymolysis process to squeeze the juice, but after precooking, get juice, then not only just a large amount of nutritive ingredient losses, and filtration velocity is slow, and crushing juice rate is low, and the stability of juice is also poor.
Rich in proteins in the asparagus juice, be heated or microbial process after, can produce H2S, then generate the FeS atrament with iron reaction again, asparagus also contains rutin and condenses thereof, and if Fe
2+In conjunction with, then type becomes the black suspension thing.So in the wine production process, should avoid material to contact, to guarantee quality product with ironware.
1. material is in harmonious proportion: the mixed of asparagus juice, jujube juice, honey being pressed 5: 3: 2, and, add a certain amount of white sugar according to the wine degree that the requirement of fermentation back reaches, adjusting pH with citric acid is 4.0～4.5, add 0.1% Secondary ammonium phosphate at last, stir.
Because of the asparagus juice sugar degree is low, and bilgy odour is arranged, so allocate a certain proportion of jujube juice and honey into, can promote yeast growth, growth, and improve product special flavour.
For guaranteeing safety, can in above-mentioned mixed solution, add the So of 90mg/L
2After leaving standstill 12～24n, add the aspartic protease of 3～4n/g again, in order to avoid the wine liquid after the fermentation is muddy or the generation precipitation.Because of the content in the asparagus juice is higher than general vegetables juice or fruit juice, facts have proved, use a spot of aspartic protease can not only promote yeast production and fermentation, and help improving the biologically stable and the non-biostability of finished wine.
2. the activation of fruit wine active dry yeast: with concentration is 5% aqueous solution of granulated sugar, is cooled to 30～40 ℃ after boiling, and adds the fruit wine active dry yeast of the total amount 0.1～0.2% that feeds intake, and stir, and activation 30min gets final product.
3. fermentation: behind said mixture material access yeast activated liquid,, change the secondary fermentation stage again over to, continue fermentation 10～15d at 18～20 ℃ and get final product at 20～25 ℃ of fermentation 7～10d.
4. tank switching, clarification: after above-mentioned wine liquid removed the wine pin, change in the jar of another cleaning, and the gelatin that adds 12～14g/100kg leaves standstill certain hour, wine liquid is clarified.
(4) with above three kinds of materials that prepare, be deployed into a kind of preparation method of preparation of medlar-Chinese date asparagus health wine by Lycium chinense wine 60%, jujube juice 20%, asparagus juice 20%, this wine has better nourishing function through the pure Lycium chinense wine of existing market popular, allotment, storage, filtration, bottling, if certain project of the preceding wine liquid of filtration is hit the target not, then with syrup, citric acid, the edible deodorizing alcohol of top grade, cold water etc. are adjusted.
Claims (1)
1. the preparation method of a medlar-Chinese date asparagus health wine is characterized in that:
(1) prepares Lycium chinense wine earlier
1. prepare the matrimony vine leach liquor.
Will degree of need not, high-quality matrimony vine 200 grams of no worm, with twice of the 20 pure water rinsing of spending, twice of pure water rinsing, drain, after the fragmentation, the alcohol volume fraction that adds 5 times of quality is 5% traditional liquor bran koji or the edible deodorizing alcohol of top grade, soaked 1 month, squeezing, the filtration leach liquor of winning, the alcohol volume fraction that past again matrimony vine adds 2 times of quality is 65% traditional liquor bran koji or edible deodorizing alcohol, soaks after 1 month squeezing, filter second leach liquor, at last the matrimony vine slag is gone to the stainless steel jacketed kettle, the water that adds 1 times of quality, heat keep 2～3 hours to 80 ℃ after, squeezing, filter the 3rd leach liquor.
2. allotment: above-mentioned three matrimony vine leach liquors by after the balanced mix, are cooked suitable adjustment according to the finished wine quality index to wine degree, pol and acidity.
3. aftertreatment: the clarification of above-mentioned deployed wine liquid was stored more than half a year, during should purify on time, remove sediment.Filter with diatomite filter at last,, get final product can with the passer.
The finished wine quality index:
1. Oranoleptic indicator: be red-brown, clear, do not have and suspend and throw out, mouthfeel is pure and sweet, has the style of this product uniqueness.
2. physical and chemical index: the alcohol volume fraction is 30%, and pol is 20～25%.
(2) preparation jujube juice: will not have fresh extra dry red wine jujube mildew and rot, disease-free, no worm-eaten and clean, with concentration is that 0.2% potassium permanganate solution soaks, sterilization 10min and with flushing with clean water clean after, soak again to red date and suction moisture, then with the soft water of 3～4 times of red date amounts, at 80～90 ℃ of boiling 30min, leaching juice is standby again.
(3) preparation asparagus juice can be selected the poly-bar asparagus of the grade of producing canned asparagus spear for use outward, but need be fresh, and robust fibre is few, does not have to rot no disease and pest.Also can use the tankage such as asparagus peel section of canning factory, but should not need choose and remove mashed bamboo shoot and foreign material the residence time above 24 hours in addition.With asparagus with the mobile flushing with clean water, drain, the polygalacturonase of 20～30ml and the prozyme of cellulase are added in broken back in the material that contains asparagus 20%, under the condition of pH5.2～5.6, normal temperature enzymolysis 90min.Again through squeezing, filtering to such an extent that asparagus 30 is standby.If do not adopt above-mentioned enzymolysis process to squeeze the juice, but after precooking, get juice, then not only just a large amount of nutritive ingredient losses, and filtration velocity is slow, and crushing juice rate is low, and the stability of juice is also poor.
Rich in proteins in the asparagus juice, be heated or microbial process after, can produce H
2S then generates the FeS atrament with the iron reaction again, and asparagus also contains rutin and condenses thereof, and if Fe
2+In conjunction with, then type becomes the black suspension thing.So in the wine production process, should avoid material to contact, to guarantee quality product with ironware.
1. material is in harmonious proportion: the mixed of asparagus juice, jujube juice, honey being pressed 5: 3: 2, and, add a certain amount of white sugar according to the wine degree that the requirement of fermentation back reaches, adjusting pH with citric acid is 4.0～4.5, add 0.1% Secondary ammonium phosphate at last, stir.
Because of the asparagus juice sugar degree is low, and bilgy odour is arranged, so allocate a certain proportion of jujube juice and honey into, can promote yeast growth, growth, and improve product special flavour.
For guaranteeing safety, can in above-mentioned mixed solution, add the So of 90mg/L
2After leaving standstill 12～24n, add the aspartic protease of 3～4n/g again, in order to avoid the wine liquid after the fermentation is muddy or the generation precipitation.Because of the content in the asparagus juice is higher than general vegetables juice or fruit juice, facts have proved, use a spot of aspartic protease can not only promote yeast production and fermentation, and help improving the biologically stable and the non-biostability of finished wine.
2. the activation of fruit wine active dry yeast: with concentration is 5% aqueous solution of granulated sugar, is cooled to 30～40 ℃ after boiling, and adds the fruit wine active dry yeast of the total amount 0.1～0.2% that feeds intake, and stir, and activation 30min gets final product.
3. fermentation: behind said mixture material access yeast activated liquid,, change the secondary fermentation stage again over to, continue fermentation 10～15d at 18～20 ℃ and get final product at 20～25 ℃ of fermentation 7～10d.
4. tank switching, clarification: after above-mentioned wine liquid removed the wine pin, change in the jar of another cleaning, and the gelatin that adds 12～14g/100kg leaves standstill certain hour, wine liquid is clarified.
(4) with above three kinds of materials that prepare, be deployed into a kind of medlar-Chinese date asparagus health wine by Lycium chinense wine 60%, jujube juice 20%, asparagus juice 20%, this wine has better nourishing function through the pure Lycium chinense wine of existing market popular, allotment, storage, filtration, bottling, if certain project of the preceding wine liquid of filtration is hit the target not, then with syrup, citric acid, the edible deodorizing alcohol of top grade, cold water etc. are adjusted.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101293804A CN101182437A (en) | 2006-11-13 | 2006-11-13 | Method for preparing medlar-Chinese date asparagus health-preserving wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101293804A CN101182437A (en) | 2006-11-13 | 2006-11-13 | Method for preparing medlar-Chinese date asparagus health-preserving wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101182437A true CN101182437A (en) | 2008-05-21 |
Family
ID=39447862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101293804A Pending CN101182437A (en) | 2006-11-13 | 2006-11-13 | Method for preparing medlar-Chinese date asparagus health-preserving wine |
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| Country | Link |
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| CN (1) | CN101182437A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101701170B (en) * | 2009-09-22 | 2012-04-25 | 山西师范大学 | Processing method of asparagus and peach wine |
| CN104152310A (en) * | 2013-05-15 | 2014-11-19 | 北京华恒荣泰科技有限公司 | Preparation method of lycium ruthenicum wine |
| CN112708524A (en) * | 2020-12-25 | 2021-04-27 | 吉林出彩农业产品开发有限公司 | Preparation method of Changbai mountain haw sparkling wine |
| CN114921309A (en) * | 2022-04-08 | 2022-08-19 | 华南农业大学 | Asparagus liver-protecting wine and preparation and application thereof |
| CN117070297A (en) * | 2023-08-31 | 2023-11-17 | 福建省林业科学研究院 | A method for making wine by fermenting bamboo shoot processing residues without exogenous sugar |
-
2006
- 2006-11-13 CN CNA2006101293804A patent/CN101182437A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101701170B (en) * | 2009-09-22 | 2012-04-25 | 山西师范大学 | Processing method of asparagus and peach wine |
| CN104152310A (en) * | 2013-05-15 | 2014-11-19 | 北京华恒荣泰科技有限公司 | Preparation method of lycium ruthenicum wine |
| CN104152310B (en) * | 2013-05-15 | 2016-07-06 | 北京华恒荣泰科技有限公司 | A kind of preparation method of black Fructus Lycii wine |
| CN112708524A (en) * | 2020-12-25 | 2021-04-27 | 吉林出彩农业产品开发有限公司 | Preparation method of Changbai mountain haw sparkling wine |
| CN114921309A (en) * | 2022-04-08 | 2022-08-19 | 华南农业大学 | Asparagus liver-protecting wine and preparation and application thereof |
| CN117070297A (en) * | 2023-08-31 | 2023-11-17 | 福建省林业科学研究院 | A method for making wine by fermenting bamboo shoot processing residues without exogenous sugar |
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