CN101215508A - Selenium iodine wine - Google Patents
Selenium iodine wine Download PDFInfo
- Publication number
- CN101215508A CN101215508A CNA2008100015463A CN200810001546A CN101215508A CN 101215508 A CN101215508 A CN 101215508A CN A2008100015463 A CNA2008100015463 A CN A2008100015463A CN 200810001546 A CN200810001546 A CN 200810001546A CN 101215508 A CN101215508 A CN 101215508A
- Authority
- CN
- China
- Prior art keywords
- selenium
- iodine
- white spirit
- wine
- edible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a potable white spirit. Compared with general white spirit, the invention undergoes processing and producing on the basis of the general white spirit, the raw materials of production process are general white spirit, edible natrium selenite and edible potassium iodate, under the effect of amylase, the general white spirit is that first sugar substance such as starch is saccharified, under the effect of zymase which is secreted by saccharomycete, the produced sugar is converted into alcohol and the like, namely the process of alcoholic fermentation, and then processing blending to form the general white spirit, the raw materials are Chinese sorghum, corn and sugar beet and the like. A selenium iodine spirit is a new production white spirit which is charged with edible natrium selenite and edible potassium iodate into the general white spirit, and the advantages are that not only is white spirit, but also is capable of supplementing selenium and iodine without any side effect. When the drinking people who needs selenium supplement and iodine supplement is capable of unconsciously supplementing selenium and iodine due to the selenium iodine spirit of the invention comprises micro selenium and iodine, the effect of the selenium supplement and iodine supplement excels to the medicament selenium supplement and iodine supplement and without any side effect.
Description
Technical field
The present invention relates to a kind of drinking white spirit, compare with common white spirit, the present invention carries out processing to form on the basis of common white spirit, and the used raw material of production process is common white spirit, edible Sodium Selenite, edible Potassium Iodate.
Background technology
Common white spirit is earlier starch etc. to be contained sugar substance to carry out saccharification under diastatic effect, and the sugar of generation is converted into materials such as alcohol by the effect of yeast excretory zymase, i.e. the process of zymamsis.The raw material that is used is Chinese sorghum, corn, beet etc.And selenium iodine wine is to have added edible Sodium Selenite, edible Potassium Iodate and newly-generated drinking white spirit in common white spirit, and its advantage is to be not only a kind of liquor, can also mend selenium, enrich the iodine, and is without any side effects.
Summary of the invention
The selenium iodine wine of the present invention development is owing to contain trace selenium iodine, needs to mend the selenium person of enriching the iodine and can mend selenium unconsciously when drinking and enrich the iodine, and mends the selenium effect that enriches the iodine and is better than medicine and mends selenium and enrich the iodine, and is without any side effects.
Selenium iodine wine technology of the present invention is as follows:
One, a kind of selenium iodine wine is characterized in that this selenium iodine wine is the inferior sour sodium of edible, edible Potassium Iodate to be added in the common white spirit get final product, and the present invention compares with common white spirit, and its advantage is to be liquor, can mend selenium again and enrich the iodine.
Two, according to the preparation method of 1 described selenium iodine wine, it is characterized in that following these steps to carrying out: to produce 10 kilograms of selenium iodine wines is radix
1, preparation common white spirit, concrete grammar:
A, raw material pulverizing.The purpose of raw material pulverizing is to be convenient to boiling, and starch fully is utilized, and according to feature of raw material, the fineness requirement of pulverizing is also different, and raw materials such as Chinese sorghum, corn account for more than 20% by 20 hole sizers and to get final product.
B, batching.Virgin material, vinasse, auxiliary material and water are combined together, for saccharification and fermentation are layed foundation.Batching will be according to the size of rice steamer bucket, cellar for storing things son, particular case such as the amount of starch of raw material, temperature, production technique and fermentation time and deciding, and the whether proper particular case of preparing burden will be seen the starch concentration into the pond, whether the acidity of batching and porousness be suitable.Generally with starch concentration 14～16%, acidity 0: 6～0: 8, material moistening moisture 48～50% is advisable.
C, boiling gelatinization.Utilize boiling to make starch pasting.Help diastatic effect, simultaneously all right killing bacteria, the boiling normal pressure steamed material 20～30 minutes.The requirement of boiling is that outward appearance is steamed thoroughly, and ripe and sticking, interior nothing is given birth to the heart and got final product.
Fragrant unstrained spirits mixing with raw material and after fermenting is steamed wine and is steamed and expect to carry out simultaneously, is called " mixed-steaming and mixed-heating ", and to steam wine, temperature requirement is 85～90 ℃ in the rice steamer, steams after drinking, should keep one section gelatinization time in earlier stage.
D, cooling.The raw material that cooks with raising slag or the method for the slag that dries in the air, makes material cooling rapidly, make it to reach the temperature of microorganism suitable growth, at 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, if temperature is in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃, will reduce to summer till the product temperature no longer descends.Raise slag or the slag that dries in the air also can play the assorted flavor of volatilization simultaneously, absorb effects such as oxygen.
E, mix unstrained spirits.The solid state fermentation liquor bran koji is the dual fermentation technology that adopts the fermentation of saccharification limit, limit, raises after the slag, adds song and distiller's yeast simultaneously, and the consumption of distiller's yeast is decided on the height of its saccharogenic power.8～10% of general wine brewing major ingredient, the distiller's yeast consumption is generally 4～6% of total charging capacity, in order to be beneficial to normally carrying out of enzymatic reaction, should add water (adding slurry) when mixing unstrained spirits, and the moisture content of unstrained spirits was 58～62% when the pond was gone in control.
F, pit entry fermentation.Unstrained spirits material temperature should be 18～20 ℃ (being no more than 26 ℃ summer) when going into to store, it is tight that the unstrained spirits material of going into to store can not be pressed, can not be loose excessively, generally grasp in every cubic metre of volume and be advisable about dress unstrained spirits material 630～640 unit weights, after installing, at unstrained spirits material loam cake last layer chaff, with cellar for storing things mud sealing, add one deck chaff, fermenting process mainly is to grasp temperature, and analyzes the variation of unstrained spirits material water temperature, acidity, capacity for liquor, starch residual quantity at any time.The length of fermentation time is determined according to various factors, has 3～5 days and does not wait.Generally when the product temperature rises to 36～37 ℃ in the cellar for storing things, can finish fermentation.
G, steaming wine.The unstrained spirits material of fermenting-ripening is called fragrant unstrained spirits.It contains complicated composition, by steaming wine, effective constituents such as the alcohol in the unstrained spirits, water, higher alcohols, acids is evaporated to steam, can obtain liquor through cooling again.Should try one's best a during distillation alcohol, aromatoising substance, alcohol matters etc. extract, and utilize the method for leaving out the beginning and the end to remove impurity as far as possible.
2, the edible Sodium Selenite is pressed mass ratio 10-60: 1000000 add in the common white spirit; The edible Potassium Iodate is pressed mass ratio 20-80: 1000000 add in the common drinking white spirit, this with take by weighing 200 milligrams of edible Sodium Selenites, 600 milligrams of edible Potassium Iodates are example, make that the Sodium Selenite mass concentration is 20/1000000 in the selenium iodine wine, the Potassium Iodate mass concentration is 60/1000000.
3, get 10 kilograms of common white spirit in the step 1, be heated to 25-30 ℃, edible Sodium Selenite, edible Potassium Iodate in the step 2 are slowly added in the common white spirit, the limit edged stirs, be cooled to normal temperature selenium iodine wine.
Its main process is:
Edible Sodium Selenite, edible Potassium Iodate------common white spirit------------selenium iodine wine
Selenium content is in 10 kilograms of selenium iodine wines:
10 * 20/1000000=20/100000 * 79/173=9.12/100000 kilogram
Iodine content is in 10 kilograms of selenium iodine wines:
10 * 60/1000000=60/100000 * 127/214=35.4/100000 kilogram
4, selenium iodine wine is distributed in the 500 gram bottles and can sells.
Embodiment
Example 1:(is an example to produce 10 kilograms of selenium iodine wines)
1, preparation common white spirit, concrete grammar:
A, raw material pulverizing.The purpose of raw material pulverizing is to be convenient to boiling, and starch fully is utilized, and according to feature of raw material, raw materials such as the also different Chinese sorghums of the fineness requirement of pulverizing, corn account for more than 20% by 20 hole sizers and to get final product.
B, batching.Virgin material, vinasse, auxiliary material and water are combined together, for saccharification and fermentation are layed foundation.Batching will be according to the size of rice steamer bucket, cellar for storing things son, particular case such as the amount of starch of raw material, temperature, production technique and fermentation time and deciding, and the whether proper particular case of preparing burden will be seen the starch concentration into the pond, whether the acidity of batching and porousness be suitable.Generally with starch concentration 14～16%, acidity 0: 6～0: 8, material moistening moisture 48～50% is advisable.
C, boiling gelatinization.Utilize boiling to make starch pasting.Help diastatic effect, simultaneously all right killing bacteria, the boiling normal pressure steamed material 20～30 minutes.The requirement of boiling is that outward appearance is steamed thoroughly, and ripe and sticking, interior nothing is given birth to the heart and got final product.
Fragrant unstrained spirits mixing with raw material and after fermenting is steamed wine and is steamed and expect to carry out simultaneously, is called " mixed-steaming and mixed-heating ", and to steam wine, temperature requirement is 85～90 ℃ in the rice steamer, steams after drinking, should keep one section gelatinization time in earlier stage.
D, cooling.The raw material that cooks with raising slag or the method for the slag that dries in the air, makes material cooling rapidly, make it to reach the temperature of microorganism suitable growth, at 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, if temperature is in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃, will reduce to summer till the product temperature no longer descends.Raise slag or the slag that dries in the air also can play the assorted flavor of volatilization simultaneously, absorb effects such as oxygen.
E, mix unstrained spirits.The solid state fermentation liquor bran koji is the dual fermentation technology that adopts the fermentation of saccharification limit, limit, raises after the slag, adds song and distiller's yeast simultaneously, and the consumption of distiller's yeast is decided on the height of its saccharogenic power.8～10% of general wine brewing major ingredient, the distiller's yeast consumption is generally 4～6% of total charging capacity, in order to be beneficial to normally carrying out of enzymatic reaction, adds water (adding slurry) when mixing unstrained spirits, and the moisture content of unstrained spirits was 58～62% when the pond was gone in control.
F, pit entry fermentation.Unstrained spirits material temperature should be 18～20 ℃ (being no more than 26 ℃ summer) when going into to store, it is tight that the unstrained spirits material of going into to store can not be pressed, can not be loose excessively, generally grasp in every cubic metre of volume and be advisable about dress unstrained spirits material 630～640 unit weights, after installing, at unstrained spirits material loam cake last layer chaff, with cellar for storing things mud sealing, add one deck chaff, fermenting process mainly is to grasp temperature, and analyzes the variation of unstrained spirits material water temperature, acidity, capacity for liquor, starch residual quantity at any time.The length of fermentation time is determined according to various factors, has 3～5 days and does not wait.Generally when the product temperature rises to 36～37 ℃ in the cellar for storing things, can finish fermentation.
G, steaming wine.The unstrained spirits material of fermenting-ripening is called fragrant unstrained spirits.It contains complicated composition, by steaming wine, effective constituents such as the alcohol in the unstrained spirits, water, higher alcohols, acids is evaporated to steam, can obtain liquor through cooling again.Should try one's best a during distillation alcohol, aromatoising substance, pure sweet substances etc. extract, and utilize the method for leaving out the beginning and the end to remove impurity as far as possible.
2, take by weighing 200 milligrams of edible Sodium Selenites, 600 milligrams of edible Potassium Iodates are standby, make that the Sodium Selenite mass concentration is 20/1000000 in the selenium iodine wine, the Potassium Iodate mass concentration is 60/1000000.
3, get 10 kilograms of common white spirit in the step 1, be heated to 25-30 ℃ edible Sodium Selenite, edible Potassium Iodate in the step 2 slowly added in the common white spirit, the limit edged stirs, be cooled to normal temperature selenium iodine wine.
Its main process is:
Edible Sodium Selenite, edible Potassium Iodate------common white spirit-----------selenium iodine wine
Selenium content is in 10 kilograms of selenium iodine wines:
10 * 20/1000000=20/100000 kilogram * 79/173=9.12/100000 kilogram
Iodine content is in 10 kilograms of selenium iodine wines:
10 * 60/1000000=60/100000 kilogram * 127/214=35.4/100000 kilogram
4, selenium iodine wine is distributed in the 500 gram bottles and can sells.
Example 2:(is an example to produce the double centner selenium iodine wine)
1, preparation common white spirit, concrete grammar:
A, raw material pulverizing.The purpose of raw material pulverizing is to be convenient to boiling, and starch fully is utilized, and according to feature of raw material, raw materials such as the also different Chinese sorghums of the fineness requirement of pulverizing, corn account for more than 20% by 20 hole sizers and to get final product.
B, batching.Virgin material, vinasse, auxiliary material and water are combined together, for saccharification and fermentation are layed foundation.Batching will be according to the size of rice steamer bucket, cellar for storing things son, particular case such as the amount of starch of raw material, temperature, production technique and fermentation time and deciding, and the whether proper particular case of preparing burden will be seen the starch concentration into the pond, whether the acidity of batching and porousness be suitable.Generally with starch concentration 14～16%, acidity 0: 6～0: 8, material moistening moisture 48～50% is advisable.
C, boiling gelatinization.Utilize boiling to make starch pasting.Help diastatic effect, simultaneously all right killing bacteria, the boiling normal pressure steamed material 20～30 minutes.The requirement of boiling is that outward appearance is steamed thoroughly, and ripe and sticking, interior nothing is given birth to the heart and got final product.
Fragrant unstrained spirits mixing with raw material and after fermenting is steamed wine and is steamed and expect to carry out simultaneously, is called " mixed-steaming and mixed-heating ", and to steam wine, temperature requirement is 85～90 ℃ in the rice steamer, steams after drinking, should keep one section gelatinization time in earlier stage.
D, cooling.The raw material that cooks with raising slag or the method for the slag that dries in the air, makes material cooling rapidly, make it to reach the temperature of microorganism suitable growth, at 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, if temperature is in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃, will reduce to summer till the product temperature no longer descends.Raise slag or the slag that dries in the air also can play the assorted flavor of volatilization simultaneously, absorb effects such as oxygen.
E, mix unstrained spirits.The solid state fermentation liquor bran koji is the dual fermentation technology that adopts the fermentation of saccharification limit, limit, raises after the slag, adds song and distiller's yeast simultaneously, and the consumption of distiller's yeast is decided on the height of its saccharogenic power.8～10% of general wine brewing major ingredient, the distiller's yeast consumption is generally 4～6% of total charging capacity, in order to be beneficial to normally carrying out of enzymatic reaction, should add water (adding slurry) when mixing unstrained spirits, and the moisture content of unstrained spirits was 58～62% when the pond was gone in control.
F, pit entry fermentation.Unstrained spirits material temperature should be 18～20 ℃ (being no more than 26 ℃ summer) when going into to store, it is tight that the unstrained spirits material of going into to store can not be pressed, can not be loose excessively, generally grasp in every cubic metre of volume and be advisable about dress unstrained spirits material 630～640 unit weights, after installing, at unstrained spirits material loam cake last layer chaff, with cellar for storing things mud sealing, add one deck chaff, fermenting process mainly is to grasp temperature, and analyzes the variation of unstrained spirits material water temperature, acidity, capacity for liquor, starch residual quantity at any time.The length of fermentation time is determined according to various factors, has 3～5 days and does not wait.Generally when the product temperature rises to 36～37 ℃ in the cellar for storing things, can finish fermentation.
G, steaming wine.The unstrained spirits material of fermenting-ripening is called fragrant unstrained spirits.It contains complicated composition, by steaming wine, effective constituents such as the alcohol in the unstrained spirits, water, higher alcohols, acids is evaporated to steam, can obtain liquor through cooling again.Should try one's best a during distillation alcohol, aromatoising substance, pure sweet substances etc. extract, and utilize the method for leaving out the beginning and the end to remove impurity as far as possible.
2, take by weighing 2000 milligrams of edible Sodium Selenites, 6000 milligrams of edible Potassium Iodates are standby, make that the Sodium Selenite mass concentration is 20/1000000 in the selenium iodine wine, the Potassium Iodate mass concentration is 60/1000000.
3, get common white spirit double centner in the step 1, be heated to 25-30 ℃ edible Sodium Selenite, edible Potassium Iodate in the step 2 slowly added in the common white spirit, the limit edged stirs, be cooled to normal temperature selenium iodine wine.
Its main process is:
Edible Sodium Selenite, edible Potassium Iodate------common white spirit-----------selenium iodine wine
Selenium content is in the double centner selenium iodine wine:
100 * 20/1000000=2/1000 kilogram * 79/173=91.2/100000 kilogram
Iodine content is in the double centner selenium iodine wine:
100 * 60/1000000=6/1000 kilogram * 127/214=354/100000 kilogram
4, selenium iodine wine is distributed in the 500 gram bottles and can sells.
Example 3:(is an example to produce 1000 kilograms of selenium iodine wines)
1, preparation common white spirit, concrete grammar:
A, raw material pulverizing.The purpose of raw material pulverizing is to be convenient to boiling, and starch fully is utilized, and according to feature of raw material, raw materials such as the also different Chinese sorghums of the fineness requirement of pulverizing, corn account for more than 20% by 20 hole sizers and to get final product.
B, batching.Virgin material, vinasse, auxiliary material and water are combined together, for saccharification and fermentation are layed foundation.Batching will be according to the size of rice steamer bucket, cellar for storing things son, particular case such as the amount of starch of raw material, temperature, production technique and fermentation time and deciding, and the whether proper particular case of preparing burden will be seen the starch concentration into the pond, whether the acidity of batching and porousness be suitable.Generally with starch concentration 14～16%, acidity 0: 6～0: 8, material moistening moisture 48～50% is advisable.
C, boiling gelatinization.Utilize boiling to make starch pasting.Help diastatic effect, simultaneously all right killing bacteria, the boiling normal pressure steamed material 20～30 minutes.The requirement of boiling is that outward appearance is steamed thoroughly, and ripe and sticking, interior nothing is given birth to the heart and got final product.
Fragrant unstrained spirits mixing with raw material and after fermenting is steamed wine and is steamed and expect to carry out simultaneously, is called " mixed-steaming and mixed-heating ", and to steam wine, temperature requirement is 85～90 ℃ in the rice steamer, steams after drinking, should keep one section gelatinization time in earlier stage.
D, cooling.The raw material that cooks with raising slag or the method for the slag that dries in the air, makes material cooling rapidly, make it to reach the temperature of microorganism suitable growth, at 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, if temperature is in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃, will reduce to summer till the product temperature no longer descends.Raise slag or the slag that dries in the air also can play the assorted flavor of volatilization simultaneously, absorb effects such as oxygen.
E, mix unstrained spirits.The solid state fermentation liquor bran koji is the dual fermentation technology that adopts the fermentation of saccharification limit, limit, raises after the slag, adds song and distiller's yeast simultaneously, and the consumption of distiller's yeast is looked its sugar.The height of change power and deciding.8～10% of general wine brewing major ingredient, the distiller's yeast consumption is generally 4～6% of total charging capacity, in order to be beneficial to normally carrying out of enzymatic reaction, should add water (adding slurry) when mixing unstrained spirits, and the moisture content of unstrained spirits was 58～62% when the pond was gone in control.
F, pit entry fermentation.Unstrained spirits material temperature should be 18～20 ℃ (being no more than 26 ℃ summer) when going into to store, it is tight that the unstrained spirits material of going into to store can not be pressed, can not be loose excessively, generally grasp in every cubic metre of volume and be advisable about dress unstrained spirits material 630～640 unit weights, after installing, at unstrained spirits material loam cake last layer chaff, with cellar for storing things mud sealing, add one deck chaff, fermenting process mainly is to grasp temperature, and analyzes the variation of unstrained spirits material water temperature, acidity, capacity for liquor, starch residual quantity at any time.The length of fermentation time is determined according to various factors, has 3～5 days and does not wait.Generally when the product temperature rises to 36～37 ℃ in the cellar for storing things, can finish fermentation.
G, steaming wine.The unstrained spirits material of fermenting-ripening is called fragrant unstrained spirits.It contains complicated composition, by steaming wine, effective constituents such as the alcohol in the unstrained spirits, water, higher alcohols, acids is evaporated to steam, can obtain liquor through cooling again.Should try one's best a during distillation alcohol, aromatoising substance, pure sweet substances etc. extract, and utilize the method for leaving out the beginning and the end to remove impurity as far as possible.
2, take by weighing 2000 milligrams of edible Sodium Selenites, 6000 milligrams of edible Potassium Iodates are standby, make that the Sodium Selenite mass concentration is 20/1000000 in the selenium iodine wine, the Potassium Iodate mass concentration is 60/1000000.
3, get common white spirit double centner in the step 1, be heated to 25-30 ℃ and edible Sodium Selenite, edible Potassium Iodate in the step 2 added slowly the limit edged stirs in the common white spirit, be cooled to normal temperature selenium iodine wine.
Its main process is:
Edible Sodium Selenite, edible Potassium Iodate------common white spirit-----------selenium iodine wine
Selenium content is in 1000 kilograms of selenium iodine wines:
1000 * 20/1000000=2/100 kilogram * 79/173=912/100000 kilogram
Iodine content is in 1000 kilograms of selenium iodine wines:
1000 * 60/1000000=6/100 kilogram * 127/214=3540/100000 kilogram
4, selenium iodine wine is distributed in the 500 gram bottles and can sells.
Claims (4)
1. selenium iodine wine is characterized in that: this selenium iodine wine be in the time of 25-30 ℃ with the edible Sodium Selenite by mass ratio 10-60: 1000000 add in the common white spirit; The edible Potassium Iodate is pressed mass ratio 20-80: 1000000 add in the common drinking white spirit, and the limit edged stirs, be cooled to normal temperature selenium iodine wine.
2. selenium iodine wine according to claim 1 is characterized in that: the selenium in the selenium iodine wine, iodine are dissolved in the common drinking white spirit by edible Sodium Selenite and edible Potassium Iodate.
3. selenium iodine wine according to claim 1 is characterized in that: with common drinking white spirit is the selenium iodine wine of solvent, and selenium content is 4.56/1000000～27.36/1000000 kilogram; Iodine content is 11.8/1000000～47.2/1000000 kilogram.
4. selenium iodine wine according to claim 2 is characterized in that: the solvent of selenium iodine wine is common scent type, Luzhou-flavor, aromatic type drinking white spirit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100015463A CN101215508A (en) | 2008-01-05 | 2008-01-05 | Selenium iodine wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100015463A CN101215508A (en) | 2008-01-05 | 2008-01-05 | Selenium iodine wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101215508A true CN101215508A (en) | 2008-07-09 |
Family
ID=39622018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100015463A Pending CN101215508A (en) | 2008-01-05 | 2008-01-05 | Selenium iodine wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101215508A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724535B (en) * | 2009-11-16 | 2012-05-30 | 泸州品创科技有限公司 | Soft-dense fermented grain system for brewing Luzhou-flavor liquor |
| CN107118913A (en) * | 2017-04-24 | 2017-09-01 | 肖晋 | A kind of Se-enriched bio wine |
| CN111321042A (en) * | 2018-12-14 | 2020-06-23 | 何显强 | Functional medicinal liquor rich in selenium and linolenic acid and preparation method thereof |
-
2008
- 2008-01-05 CN CNA2008100015463A patent/CN101215508A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724535B (en) * | 2009-11-16 | 2012-05-30 | 泸州品创科技有限公司 | Soft-dense fermented grain system for brewing Luzhou-flavor liquor |
| CN107118913A (en) * | 2017-04-24 | 2017-09-01 | 肖晋 | A kind of Se-enriched bio wine |
| CN111321042A (en) * | 2018-12-14 | 2020-06-23 | 何显强 | Functional medicinal liquor rich in selenium and linolenic acid and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102618411B (en) | Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain | |
| CN101302465B (en) | Liquor and brewing process thereof | |
| CN101857829B (en) | Clear and thick rice composite aromatic Chinese spirits and production process and equipment thereof | |
| CN105695276A (en) | Method for making baijiu through nine-crop nine-step making technology | |
| CN101717709A (en) | Preparation method of cordyceps wine | |
| CN102382740A (en) | White spirit and preparation method thereof | |
| CN100441676C (en) | Glutinous rice fruit wine and its prepn process | |
| CN102851162A (en) | Black food beer and production technology thereof | |
| CN105039087A (en) | Tippy tea scent liquor and production technology thereof | |
| CN101735917B (en) | Fumigated liquor and brewing technology thereof | |
| CN105062766A (en) | Method for brewing rice-flavor baijiu | |
| CN103666927A (en) | Process for preparing fresh scent strong-flavor Chinese spirit | |
| CN110484397A (en) | A kind of small molecule process for brewing white liquor of Maotai flavor | |
| CN105368639A (en) | Mixed-flavoring Baijiu and preparation method thereof | |
| CN104140912A (en) | Soybean-flavour white wine and brewing process thereof | |
| CN105219585B (en) | A kind of six grain alcohol white wine and preparation method thereof | |
| Flores-Gallegos et al. | Sotol, an alcoholic beverage with rising importance in the worldwide commerce | |
| CN109517694A (en) | A kind of method of brewing liquid Luzhou-flavor liquo | |
| CN102031212A (en) | Three-pure distilled spirit and brewing process | |
| CN105176729B (en) | A kind of method for producing delicate fragrance type high-ester flavouring wine | |
| CN101215508A (en) | Selenium iodine wine | |
| CN103805397B (en) | Production process for Chinese yam wine | |
| CN103305369B (en) | Sauced biological culture solution as well as making and using methods thereof | |
| CN105779239B (en) | A kind of new method producing liquor bran koji | |
| CN108330041A (en) | A kind of white wine and its brewing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080709 |