CN101250477A - Aloe fruit wine and method for preparing same - Google Patents
Aloe fruit wine and method for preparing same Download PDFInfo
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- CN101250477A CN101250477A CNA2008100582863A CN200810058286A CN101250477A CN 101250477 A CN101250477 A CN 101250477A CN A2008100582863 A CNA2008100582863 A CN A2008100582863A CN 200810058286 A CN200810058286 A CN 200810058286A CN 101250477 A CN101250477 A CN 101250477A
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- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title abstract description 8
- 235000019990 fruit wine Nutrition 0.000 title 1
- 239000000052 vinegar Substances 0.000 claims abstract description 36
- 235000021419 vinegar Nutrition 0.000 claims abstract description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 36
- 230000004151 fermentation Effects 0.000 claims description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 10
- 238000007796 conventional method Methods 0.000 claims description 10
- 238000012258 culturing Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 230000001276 controlling effect Effects 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 235000017550 sodium carbonate Nutrition 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 125000003158 alcohol group Chemical group 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 230000001052 transient effect Effects 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 18
- 239000000203 mixture Substances 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 244000283763 Acetobacter aceti Species 0.000 description 2
- AFHJQYHRLPMKHU-XXWVOBANSA-N Aloin Natural products O=C1c2c(O)cc(CO)cc2[C@H]([C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)c2c1c(O)ccc2 AFHJQYHRLPMKHU-XXWVOBANSA-N 0.000 description 2
- CPUHNROBVJNNPW-UHFFFAOYSA-N aloin A Natural products OC1C(O)C(O)C(CO)OC1OC1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 CPUHNROBVJNNPW-UHFFFAOYSA-N 0.000 description 2
- AFHJQYHRLPMKHU-WEZNYRQKSA-N aloin B Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1[C@H]1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-WEZNYRQKSA-N 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- AFHJQYHRLPMKHU-UHFFFAOYSA-N isobarbaloin Natural products OC1C(O)C(O)C(CO)OC1C1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000007847 Acetobacter aceti Nutrition 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 235000001006 Saccharomyces cerevisiae var diastaticus Nutrition 0.000 description 1
- 244000206963 Saccharomyces cerevisiae var. diastaticus Species 0.000 description 1
- YBCVMFKXIKNREZ-UHFFFAOYSA-N acoh acetic acid Chemical compound CC(O)=O.CC(O)=O YBCVMFKXIKNREZ-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000021445 popular drink Nutrition 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to aloe fruit vinegar and a method for preparing the aloe fruit vinegar, the method for preparing the aloe fruit vinegar comprises: juicing aloe, adding granulated sugar with same weight of juicing raw material and water whose weight is three times of the juicing raw material in the juicing raw material, wherein the weight ratio is 1:1:3 and each component in the ratio is within the range of +-10%, fermenting with ethanol once, fermenting with acetic acid once, and obtaining the fruit vinegar. The aloe fruit vinegar which is prepared by the method of the invention has suitable sour flavor, pure and excellent taste, and is in particular rich in various amino acids and a plurality of minor elements which are needed for human body health, and the fruit vinegar is beneficial for the human body health. If the aloe fruit vinegar is blended and diluted suitably, the aloe fruit vinegar can be developed into popular beverage.
Description
Technical field
The present invention relates to food technology field, particularly a kind of employing aloe is made edible fruit vinegar and preparation method thereof.
Background technology
Aloe is an a kind of ancient and magical perennial meat evergreen herbage.Its property bitter cold, go into the heart, liver, the warp of spleen, has very strong anti-inflammation and sterilization ability, it medically the proof can treat multiple disease, therefore taken in both at home and abroad in the pharmacopeia already, modern science shows, it contains a large amount of rhabarberones, Aloin A, B, SOD, polysaccharide material, nutrient substance and various active substance, and very strong anti-inflammatory is arranged, sterilizing ability, direct kill pathogenic organisms, the reinforcement gastrointestinal peristalsis is arranged again, regulate diabetics's secretion of insulin, can strengthen capacity of self-government, the polysaccharide material that it contains, itself be neutral, acidifying body fluid in the energy and in the human body is kept the HUMAN HEALTH state, Aloin A and have antitumor, anti-inflammatory and immunological enhancement are so can strengthen the own treatment power of human body.China's fruit vinegar beverage market type is many at present, but type differs, composition also is not quite similar, wherein with the natural phant that utilizes some that people are had medical functions, health-care effect and have no side effect in beverage, few in number with food for what treat, do not see reported in literature and the application identical especially with fruit vinegar of the present invention.
Summary of the invention
The purpose of this invention is to provide a kind of is raw material with the aloe, through the science biological fermentation, makes and can keep than multiple nutritive components, and mouthfeel is good, based on aloe fruit vinegar of acetic acid (acetate) and preparation method thereof.
The present invention is to be raw material with the aloe, through clean, peeling, making beating squeeze the juice, and granulated sugar and three times of water (being that weight ratio is 1: 1: 3) of weight such as adds in the raw material of squeezing the juice, and through a zymamsis and an acetic fermentation, makes fruit vinegar; Squeeze the juice, the configuration proportion of granulated sugar respectively is ± 10% scope.
The preparation method is as follows:
(1) distiller's yeast preparation: the preferred yeast bacterial classification is enlarged culturing step by step, and it is standby to prepare distiller's yeast according to a conventional method;
(2) mother of vinegar preparation: preferred acetic acid bacteria strain is enlarged culturing step by step, and it is standby to prepare mother of vinegar according to a conventional method;
(3) fermented liquid preparation: the fruit juice, granulated sugar, the water that squeeze with aloe mix according to the above ratio to be converted evenly, be transferred to the pH5.5-6.5 scope with micro-yellow soda ash again, through 4-6 moment second, 140-145 ℃ of high-temperature sterilization handled, enter the ethanol fermentation tank enzymolysis, when juice temperature during 50-55 ℃ of scope, add≤3 ‰ polygalacturonases, cellulase, it is standby promptly to make fermented liquid;
(4) zymamsis (for the first time fermentation): in above-mentioned fermented liquid, add 8%～10% distiller's yeast, controlled temperature is 38-28 ℃ of scope, fermented 25-35 days, carry out the TRANSIENT HIGH TEMPERATURE sterilising treatment first time, ethanol content is when 8%-9%V/V in the detection fermented liquid, stop fermentation, enter the acetic fermentation jar;
(5) acetic fermentation (fermentation for the second time): zymamsis juice is in the acetic fermentation jar, regulating and controlling temperature is 36-40 ℃ of scope, add 8%～10% mother of vinegar, under 38-32 ℃ of condition, ferment, liquid submerged fermentation 30-40 days, detect the alcohol residue amount when 0.2%-0.5%V/V, carry out the TRANSIENT HIGH TEMPERATURE sterilising treatment second time;
(6) finished product can: (5) step gained juice is entered the ageing jar,, enter the blend tank allotment, seal, spray sterilising treatment, finished product packing through diatomite filtration, mocromembrane filtration, homogeneous, auto-filling through being no less than normal temperature after-ripening ageing in 30 days.
The aloe fruit vinegar of method preparation of the present invention, its tart flavour appropriateness, mouthfeel alcohol is good, particularly is rich in needed multiple amino acids of HUMAN HEALTH and various trace elements, useful HUMAN HEALTH.If carry out the allotment and the dilution of appropriateness again, can also be developed to popular drink.
Description of drawings
Fig. 1 is a process flow diagram of the present invention.
With reference to technological process shown in Figure 1, below with 3 embodiment, in allowed band, select three groups of different technology controlling and process Parameter is implemented to specify.
Embodiment
Embodiment 1:
Prepare fruit vinegar as follows:
One, gets the raw materials ready
1, distiller's yeast preparation: use preferred yeast bacterial classification (yellow rice wine active dry yeast) enlarged culturing step by step, it is standby to prepare the 1000Kg distiller's yeast according to a conventional method;
2. mother of vinegar preparation: preferred acetic acid bacteria strain (stench bacillus aceticus) is enlarged culturing step by step, and it is standby to prepare mother of vinegar 1000Kg according to a conventional method;
3. fermented liquid preparation: with the aloe of cleaning, through steam heating 10 minutes, squeezed juice 2000Kg, dissolve granulated sugar 2000Kg, 6000Kg spring enters in the blend tank, be stirred to granulated sugar and dissolve fully, add an amount of yellow soda ash, make the pH value reach 5.5, through 4-6 moment second, 140-145 ℃ of high-temperature sterilization enters the ethanol fermentation tank enzymolysis after handling again, when juice temperature during at 50 ℃, add 1.5 ‰ polygalacturonases, cellulase, obtain the juice that ferments;
Two, zymamsis
Add the 1000Kg distiller's yeast in above-mentioned fermented liquid, controlled temperature is 38 ℃, ferment 25 days, detects in the fermented liquid ethanol content this moment when 8%V/V, and through 4-6 moment second, 140-145 ℃ of high-temperature sterilization handled, and stops fermenting, and enters the acetic fermentation jar;
Three, acetic fermentation
Above-mentioned juice is in the acetic fermentation jar, and regulating and controlling temperature is at 39 ℃, adds the 1000Kg mother of vinegar, and under 38 ℃ of temperature, liquid submerged fermentation 30 days detects the alcohol residue amount at 0.2%V/V, and then through 4-6 second, 140-145 ℃ of high-temperature sterilization handled, and stops fermentation;
Four, finished product can
Above-mentioned juice enters the ageing jar, after normal temperature after-ripening ageing in 30 days, through diatomite filtration, mocromembrane filtration, homogeneous, seals streamline to auto-filling again, handles through the spray high-temperature sterilization, makes the aloe fruit vinegar finished product.
Embodiment 2:
One, gets the raw materials ready
1, distiller's yeast preparation: preferred yeast bacterial classification (wine yeast) is enlarged culturing step by step, and it is standby to prepare distiller's yeast 1000Kg according to a conventional method;
2. mother of vinegar preparation: preferred acetic acid bacteria strain (A.aceti makes in Shanghai 1.01 acetic bacterias) is enlarged culturing step by step, and it is standby to prepare mother of vinegar 1000Kg according to a conventional method;
3. fermented liquid preparation: with the aloe of cleaning, through steam heating 12 minutes, 2200Kg squeezed the juice, dissolve granulated sugar 2000Kg, 6000Kg spring is put into blend tank, be stirred to granulated sugar and dissolve fully, add an amount of yellow soda ash, make the pH value reach 5.6, through 4-6 moment second, 140-145 ℃ of high-temperature sterilization enters the ethanol fermentation tank enzymolysis after handling again, when juice temperature during at 53 ℃, add 2 ‰ polygalacturonases, cellulase, obtain the juice that ferments;
Two, zymamsis
Add the 1000Kg distiller's yeast in above-mentioned fermented liquid, controlled temperature is 32 ℃, ferment 30 days, detects in the fermented liquid ethanol content this moment when 8%V/V, and through 4-6 moment second, 140-145 ℃ of high-temperature sterilization handled, and stops fermenting, and enters the acetic fermentation jar;
Three, acetic fermentation
Above-mentioned juice is in the acetic fermentation jar, and regulating and controlling temperature is at 38 ℃, adds the 1000Kg mother of vinegar, under 35 ℃ of temperature, and liquid submerged fermentation 35 days, and then through 4-6 moment second, 140-145 ℃ of high-temperature sterilization handled;
Four, finished product can
Above-mentioned juice enters the ageing jar, after normal temperature after-ripening ageing in 50 days, through diatomite filtration, mocromembrane filtration, homogeneous, seals streamline to auto-filling again, handles through the spray high-temperature sterilization, makes finished product packing.
Embodiment 3:
One, gets the raw materials ready
1, distiller's yeast preparation: use preferred yeast bacterial classification (saccharomyces diastaticus) enlarged culturing step by step, it is standby to prepare distiller's yeast 1000Kg according to a conventional method;
2. mother of vinegar preparation: preferred acetic acid bacteria strain (vinegar bacterial classification AS1.41) is enlarged culturing step by step, and it is standby to prepare mother of vinegar 1000Kg according to a conventional method;
3. fermented liquid preparation: with the aloe of cleaning, through steam heating 15 minutes, 2000Kg squeezed the juice, dissolve granulated sugar 2200Kg, 6000Kg spring is put into blend tank, be stirred to granulated sugar and dissolve fully, add an amount of yellow soda ash, make the pH value reach 6.5, through 4-6 moment second, 140-145 ℃ of high-temperature sterilization enters the ethanol fermentation tank enzymolysis after handling again, when juice humidity during at 55 ℃, add 3 ‰ polygalacturonases, cellulase, obtain the juice that ferments;
Two, zymamsis
Add the 1000Kg distiller's yeast in above-mentioned fermented liquid, controlled temperature is 28 ℃, ferment 35 days, detects in the fermented liquid ethanol content this moment when 9%V/V, and through 4-6 moment second, 140-145 ℃ of high-temperature sterilization handled, and stops fermenting, and enters the acetic fermentation jar;
Three, acetic fermentation
Above-mentioned juice is in the acetic fermentation jar, and regulating and controlling temperature is at 40 ℃, adds the 1000Kg mother of vinegar, and under 32 ℃ of temperature, liquid submerged fermentation 40 days detects the alcohol residue amount at 0.5%V/V, and then through 4-6 moment second, 140-145 ℃ of high-temperature sterilization handled, and stops fermentation;
Four, finished product can
Above-mentioned juice enters the ageing jar, after normal temperature after-ripening ageing in 80 days, filters through diatomite filtration, mocromembrane, and homogeneous seals streamline to auto-filling again, handles through the spray high-temperature sterilization, makes finished product packing.
Claims (2)
1, a kind of aloe fruit vinegar is characterized in that aloe is squeezed the juice, and granulated sugar and three times of water of weight such as adding in the raw material of squeezing the juice are that weight ratio is 1: 1: 3, and ratio respectively is ± 10% scope, through a zymamsis and an acetic fermentation, makes fruit vinegar.
2, the preparation method of the described aloe fruit vinegar of claim 1 is characterized in that carrying out according to the following steps:
(1) distiller's yeast preparation: the preferred yeast bacterial classification is enlarged culturing step by step, and it is standby to prepare distiller's yeast according to a conventional method;
(2) mother of vinegar preparation: preferred acetic acid bacteria strain is enlarged culturing step by step, and it is standby to prepare mother of vinegar according to a conventional method;
(3) fermented liquid preparation: the fruit juice, granulated sugar, the water that squeeze with aloe are 1: 1: 3 mixed converting evenly of ratio by weight, ratio respectively is ± 10% scope, be transferred to the pH5.5-6.5 scope with micro-yellow soda ash again, through 4-6 moment second, 140-145 ℃ of high-temperature sterilization handled, and enters the ethanol fermentation tank enzymolysis, when juice temperature during 50-55 ℃ of scope, add≤3 ‰ polygalacturonases, cellulase, it is standby promptly to make fermented liquid;
(4) zymamsis (for the first time fermentation): in above-mentioned fermented liquid, add 8%～10% distiller's yeast, controlled temperature is 38-28 ℃ of scope, fermented 25-35 days, carry out the TRANSIENT HIGH TEMPERATURE sterilising treatment first time, ethanol content is when 8%-9%V/V in the detection fermented liquid, stop fermentation, enter the acetic fermentation jar;
(5) acetic fermentation (fermentation for the second time): zymamsis juice is in the acetic fermentation jar, regulating and controlling temperature is 36-40 ℃ of scope, the mother of vinegar of adding 8%～10%, under 38-32 ℃ of condition, ferment, liquid submerged fermentation 30-40 days, detect the alcohol residue amount when 0.2%-0.5%V/V, carry out the TRANSIENT HIGH TEMPERATURE sterilising treatment second time;
(6) finished product can: (5) step gained juice is entered the ageing jar,, seal, spray sterilising treatment, finished product packing through diatomite filtration, mocromembrane filtration, homogeneous, auto-filling through being no less than normal temperature after-ripening ageing in 30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100582863A CN101250477A (en) | 2008-04-15 | 2008-04-15 | Aloe fruit wine and method for preparing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100582863A CN101250477A (en) | 2008-04-15 | 2008-04-15 | Aloe fruit wine and method for preparing same |
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| Publication Number | Publication Date |
|---|---|
| CN101250477A true CN101250477A (en) | 2008-08-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100582863A Pending CN101250477A (en) | 2008-04-15 | 2008-04-15 | Aloe fruit wine and method for preparing same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232461A (en) * | 2014-09-17 | 2014-12-24 | 陈梦莹 | Wampee vinegar drink |
| CN104357305A (en) * | 2014-11-10 | 2015-02-18 | 江苏洋河酒厂股份有限公司 | Production method of yellow water vinegar beverage |
| CN105316202A (en) * | 2015-10-25 | 2016-02-10 | 李琪 | Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes |
| CN109837199A (en) * | 2019-04-09 | 2019-06-04 | 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) | A kind of Spondias axillaris fruit vinegar and preparation method thereof |
-
2008
- 2008-04-15 CN CNA2008100582863A patent/CN101250477A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232461A (en) * | 2014-09-17 | 2014-12-24 | 陈梦莹 | Wampee vinegar drink |
| CN104357305A (en) * | 2014-11-10 | 2015-02-18 | 江苏洋河酒厂股份有限公司 | Production method of yellow water vinegar beverage |
| CN105316202A (en) * | 2015-10-25 | 2016-02-10 | 李琪 | Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes |
| CN109837199A (en) * | 2019-04-09 | 2019-06-04 | 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) | A kind of Spondias axillaris fruit vinegar and preparation method thereof |
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