CN101649282A - Red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof - Google Patents
Red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof Download PDFInfo
- Publication number
- CN101649282A CN101649282A CN200910187483A CN200910187483A CN101649282A CN 101649282 A CN101649282 A CN 101649282A CN 200910187483 A CN200910187483 A CN 200910187483A CN 200910187483 A CN200910187483 A CN 200910187483A CN 101649282 A CN101649282 A CN 101649282A
- Authority
- CN
- China
- Prior art keywords
- fruit
- red
- raspberry
- enzymolysis
- acanthopanax sessiliflorus
- 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.)
- Granted
Links
- 244000235659 Rubus idaeus Species 0.000 title claims abstract description 52
- 235000015810 grayleaf red raspberry Nutrition 0.000 title claims abstract description 52
- 244000167222 Acanthopanax sessiliflorus Species 0.000 title claims abstract description 38
- 235000017615 Acanthopanax sessiliflorus Nutrition 0.000 title claims abstract description 38
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 49
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 43
- 235000014101 wine Nutrition 0.000 claims abstract description 23
- 241001593968 Vitis palmata Species 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 25
- 230000001877 deodorizing effect Effects 0.000 claims description 14
- 108010059820 Polygalacturonase Proteins 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- 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 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 238000005304 joining Methods 0.000 claims description 2
- 238000012546 transfer Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 208000026106 cerebrovascular disease Diseases 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 25
- 235000000346 sugar Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 239000003814 drug Substances 0.000 description 6
- 238000011161 development Methods 0.000 description 5
- 230000018109 developmental process Effects 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 229930182478 glucoside Natural products 0.000 description 3
- 150000008131 glucosides Chemical class 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 210000004907 gland Anatomy 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- PEYUIKBAABKQKQ-AFHBHXEDSA-N (+)-sesamin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-AFHBHXEDSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 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
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241001092459 Rubus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000002503 Vitis amurensis Species 0.000 description 1
- 235000004283 Vitis amurensis Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000036626 alertness Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229940038481 bee pollen Drugs 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- -1 coumarin, flavones Chemical class 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 210000001320 hippocampus Anatomy 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000000088 lip Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000002547 new drug Substances 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000007391 self-medication Methods 0.000 description 1
- VRMHCMWQHAXTOR-CMOCDZPBSA-N sesamin Natural products C1=C2OCOC2=CC([C@@H]2OC[C@@]3(C)[C@H](C=4C=C5OCOC5=CC=4)OC[C@]32C)=C1 VRMHCMWQHAXTOR-CMOCDZPBSA-N 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to red-raspberry acanthopanax sessiliflorus fruit wine and a brewing method thereof. The red-raspberry acanthopanax sessiliflorus fruit wine is brewed from the following raw materials: red-raspberry fruit, acanthopanax sessiliflorus fruit, granulated sugar, red grape wine base, and the like. The brewing method comprises the following steps: after mixing the red-raspberry fruits with the acanthopanax sessiliflorus fruits according to a certain proportion, pumping the red-raspberry fruits and the acanthopanax sessiliflorus fruits into heating equipment to heat to 40 DEG C to 50 DEG C by a screw pump, enzymolyzing, squeezing, enzymolyzing for the second time, killing enzyme, cooling, filtering, infusing in alcohol, storing, and adding an appropriate amount of red grape wine base, syrup, and the like when preparing. The product has the advantages of mellow fruity flavour, transparency, brightness, pure taste and rich nutrition, has the functions of resisting the agingand tumors and enhancing the immunity, has the significant effect on preventing cardio-cerebrovascular diseases especially, can improve the human immunity after being drunk frequently and is beneficial to health.
Description
Technical field
The present invention relates to alcoholic beverage and preparation method thereof, more specifically to utilizing red raspberry and fruit of Acanthopanax sessiliflorus to brewage red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof.
Background technology
Sessileflower Acanthopanax Bark, Radix Acanthopanacis Senticosi, English name: Manyprickle Acathopanax Root belongs to the Araliaceae Acanthopanax, is born in the woods of hillside to reach in the shrubbery of roadside, is distributed in ground such as northeast, Central China, East China, south China.
Analyze after deliberation that main component is in the Sessileflower Acanthopanax Bark; The carotene of polysaccharide, amino acid, lipid acid, vitamin A, B1, B2 and volume; Contain sesamin, coumarin, flavones, wooden Quan ketone, non-aromaticity unsaturated organic acid, and mineral composition such as manganese, copper, magnesium, cobalt, nickel, zinc, iron, sodium, potassium, calcium.
Modern medicine studies have shown that the effect characteristics and the genseng of Sessileflower Acanthopanax Bark is basic identical, has the disorder of the body of adjusting, makes it to be tending towards normal function, and good antifatigue effect is arranged, and is remarkable than genseng, and can significantly improve hypoxia-bearing capability.Bowl spares, benefit smart, strong will, wind-damp dispelling, strengthen the bone, effects such as blood circulation and promoting silt, the diuresis of being good for the stomach.Obey for a long time " make light of one's life by commiting suicide and endure hardships ".
Sessileflower Acanthopanax Bark contains noticeable composition-Sessileflower Acanthopanax Bark glucoside, and it can stimulate the mind ﹠ body vigor.Numerous scientific publication things about Sessileflower Acanthopanax Bark are verified its antifatigue effect, the ability of enhancing stamina, enhancing alertness and learning capacity.Numerous usages have all obtained confirmation in human experimentation.Sessileflower Acanthopanax Bark is rehabilitation after being ill, bears too much pressure or anxiety, and it is excessive to work, and chronic disease causes weakly crowd and those need reach the very welcome self-medication medicine of philtrum on physiology and psychological performance peak.At present there is the report of considerable quantity to point out that it has the support immunity system equally, recovers improper ypotension, improve the recycle system, make disorderly glycolipid metabolism normalizing.Sessileflower Acanthopanax Bark contains the Sessileflower Acanthopanax Bark glucoside, and suprarenal gland is had good effect, and this small body of gland is positioned at the hormone of suprarenal secretion resisting fatigue.Taking Sessileflower Acanthopanax Bark is considered to advance body to solve the physical stress that is exposed to overwork from heat.And strengthen the disease ability of resisting.The Sessileflower Acanthopanax Bark glucoside demonstrates and can improve acuity and physics endurance, does not but contain the effectiveness that the caffeine product has and goes down.Studies show that Sessileflower Acanthopanax Bark can improve the use of motion muscle to oxygen.This means aerobic exercise that human body can maintain a more long and from exercise fatigue, recover sooner.
Some province output of wild Sessileflower Acanthopanax Bark main product three provinces in the northeast of China and North China are many with three provinces in the northeast of China, according to relevant department three provinces in the northeast of China's thorn Sessileflower Acanthopanax Bark standing stock investigation is shown, be about 10,000 tons before the eighties in 20th century, from 2000, the peasant of three provinces in the northeast of China spontaneously carries out the artificial growth Sessileflower Acanthopanax Bark, the total area of three provinces in the northeast of China's artificial culture Sessileflower Acanthopanax Bark in 2000 has just reached about 2000 mu, because with the Sessileflower Acanthopanax Bark is the new drug of main material production, the output of special medicine and Chinese patent medicine increases by a fairly big margin, built and newly-built medicine materical crude slice manufacturing enterprise, the manufacturing enterprise of healthcare products manufacturing enterprise and production Sessileflower Acanthopanax Bark wine is more, the Sessileflower Acanthopanax Bark demand increases severely, more than ten thousand mu of Sessileflower Acanthopanax Bark cultivated area fast development to 1, because the continuous increase of artificial culture Sessileflower Acanthopanax Bark area is for good raw material basis has been established in the Sessileflower Acanthopanax Bark deep processing.
Red raspberry is the precious fruit that development in recent years is got up, and is called as the king of third generation fruit, is that ideal processes raw material.Red raspberry is the perennial shrub type of a Rosaceae rubus fruit tree, and fruit is a berry, tender succulence, and the fruit sweet and sour taste, nutritious, common amino acid reaches 19 kinds more than.Especially the content of γ monoamino-acid, vitamin-E, SOD compositions such as (sudismases) is the hat of fruit, and long-term eating has the protection heart, prevents cardiovascular disorder, anti-ageing and anticancer effect.Containing sugar and can reach 10%, mainly is glucose and the fructose that human body is easy to absorb, and organic acid content surpasses 2%, mainly is citric acid and oxysuccinic acid.Simultaneously also contain multiple trace element to the human body beneficial in the fruit, anthocyanidin content is 30～60mg/100g fresh fruit, also has the composition of cardiovascular disease resistant such as flavones in addition.
Owing to possess above nutritive ingredient and nourishing function, the novel healthy food that red raspberry is become help diseases prevention, cure the disease.
In China, the past red raspberry be distributed as the master with wild, but in recent years because the world market is to the increase of red raspberry demand, the development that has stimulated China red raspberry greatly.Various places, northeast in China all begin introducing culture.The thin juice of red raspberry skin is many, storage tolerance not, but very suitable doing processes raw material.Along with the increasing of red raspberry cultivated area, the approach of exploring the red raspberry deep processing has been the task of top priority.For this reason, at the processing characteristics of red raspberry, develop several unique flavors, the wide red raspberry series product of development prospect are very important.Because red raspberry is plucked the fresh fruit that gets off and is difficult to preservation, easily corrupt rotten, so red raspberry fruit must carry out quick freezing and cold preserving under plucking several hours, present domestic a few products such as fruit juice, jam, beverage that generally red raspberry are processed into, because processing technology falls behind, and much also is in the development phase.
At present, mainly utilize Sessileflower Acanthopanax Bark to be raw material production Sessileflower Acanthopanax Bark medicinal extract, Sessileflower Acanthopanax Bark tea, Sessileflower Acanthopanax Bark medicine both at home and abroad.Publication number is CN101074415A, denomination of invention utilizes Radix Et Caulis Acanthopanacis Senticosi to be raw material for " Wilsonii wine and preparation method thereof " discloses, and added natural Chinese medicinal herb such as the Radix Astragali, matrimony vine, Chinese yam, hawthorn, genseng, hippocampus, Cordyceps sinensis, adopt behind the decocting method extracting effective components to blend to form with allotments such as liquor, bee pollen, honey, royal jelly.Publication number is CN1159430C, and denomination of invention forms for the fermentation of prepared using traditional technology for " a kind of acanthopanax root grape wine and preparation method thereof " discloses with Radix Acanthopanacis Senticosi fruit and Vitis Amurensis.
Summary of the invention
The invention provides a kind of fruit of Acanthopanax sessiliflorus that utilizes, be equipped with raw materials such as red raspberry fruit,, call in allotments such as the former wine of an amount of fermentation red grape, granulated sugar again and form through enzymolysis, squeezing, secondary enzymolysis, the enzyme that goes out, cooling, filtration, alcohol infuse, storage.The smell of fruits is very sweet for this product, limpid bright, pure taste, nutritious, often drinks and can improve body immunity, and the Dietotherapy health fruit tonic wine of useful health of human body is the new variety of fruit wine class.Not only contain the Sessileflower Acanthopanax Bark rich nutrient substances in the red-raspberry acanthopanax sessiliflorus fruit wine, the multiple nutritional components of also having replenished red raspberry fruit is often drunk, and is good for health.
A kind of red-raspberry acanthopanax sessiliflorus fruit wine provided by the invention, be made up of red raspberry fruit, fruit of Acanthopanax sessiliflorus, the former wine of red grape, deodorizing alcohol, sucrose and brewing water, the per-cent that red raspberry fruit, fruit of Acanthopanax sessiliflorus, the former wine of red grape, alcohol, sucrose and brewing water raw material weight separately account for gross weight is respectively: 15-30%, 15-40%, 5-15%, 5-15%, 5-20%, 30-50%.
The inventive method can reach by following measure:
A, fruit of Acanthopanax sessiliflorus, red raspberry fruit proportionally mixed after, pump into spiral pump and to be heated to 40 ℃ to 50 ℃ in the warming-up device;
B, the fruit juice after will heating pump into enzymolysis in the enzymatic vessel, and the polygalacturonase consumption is 0.4kg-1.5kg/10000kg, and hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
Behind c, the enzymolysis enzymolysis fruit juice pumped in the squeezing machine and squeeze;
D, the fruit juice that squeezing is produced pump into and carry out secondary enzymolysis in the secondary enzymolysis jar; The polygalacturonase consumption of secondary enzymolysis is 0.2kg-0.8kg/10000kg; Hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
E, with the enzyme that goes out of the enzymolysis fruit juice after the secondary enzymolysis, the enzyme that goes out can be in the enzyme jar that goes out airtight carrying out, 95 ℃-100 ℃ of enzyme-removal temperatures, time 5-10 minute; Be cooled to normal temperature then;
F, cooled fruit juice is filtered with diatomite filter;
G, the fruit juice after will filtering transfer to the alcoholic amount of fruit juice 10%-20% by weight with the deodorizing alcohol of 60%-70% by weight, and be standby;
H, get above-mentioned alcoholic fruit juice when joining wine and call in the former wine 5-15% of red grape; Sucrose 5-20%; Brewing water 30-60%; With deodorizing alcohol above-mentioned work in-process acanthopanax sessiliflorus fruit wine alcoholic strength is adjusted into 5%-15% by weight; Stir; Can after filtration,, be packaged to be the red-raspberry acanthopanax sessiliflorus fruit wine finished product.
The present invention possesses following advantage:
1, utilizes water-fast materials such as pectin in pectinase enzymatic hydrolysis fruit of Acanthopanax sessiliflorus, the red raspberry fruit, Mierocrystalline cellulose, polysaccharide, shortened the ageing brewing time of fruit wine greatly, kept the fragrance and the style of original fruit, do not destroy the nutritive ingredient of fruit.
2, fruit of Acanthopanax sessiliflorus, red raspberry fruit are made the former wine ageing of immersion through enzymolysis, squeezing, secondary enzymolysis, the enzyme that goes out, alcohol infuse, make fruit of Acanthopanax sessiliflorus, red raspberry fruit are produced fruital preferably, call in the red grape fermented wine during allotment, make red-raspberry acanthopanax sessiliflorus fruit wine contain fermented wine Chen Xiang preferably, fruital, aroma are harmonious, make that the red-raspberry acanthopanax sessiliflorus fruit wine fruital is outstanding, long, the pure taste, nutritious, pleasant agreeable to the taste of aftertaste.
3, the inventive method red-raspberry acanthopanax sessiliflorus fruit wine is with short production cycle, and can allocate about general half a year and dispatch from the factory, and also superior in quality, the former wine that has changed traditional technology needs long storage, take a large amount of bunkerages, overstock the shortcoming of substantial contribution, greatly reduce the fruit wine production cost.
Embodiment
Embodiment 1
Get 300 kilograms of fruit of Acanthopanax sessiliflorus, 100 kilograms of red raspberry fruits, the mixing back pumps into spiral pump and is heated to 50 ℃ in the Cooling or heating jar; Add polygalacturonase 60 grams, stirring, enzymolysis; After 2 hours enzymolysis juice pumped in the squeezing machine and squeeze; Obtain squeezing 320 kilograms in enzymolysis juice; 320 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar, add 24 gram polygalacturonases, hydrolysis temperature is controlled at 45 ℃-50 ℃, enzymolysis after 2 hours enzymolysis juice temperature risen to 95 ℃ 10 minutes, be cooled to normal temperature; Filter with diatomite filter, obtain 300 kilograms in the clear juice of enzymolysis; The clear juice of 300 kilograms of enzymolysis are added by weight 100 kilograms of 70% deodorizing alcohol, make ethanol content 17% fruit juice by weight, store; Get 400 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 50 kilograms of 15% former wine of red grape by weight, call in by weight 100 kilograms of 70% deodorizing alcohol; In addition, in sugar dissolving kettle, add 110 kilograms of white sugars, add 380 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, after filtration, can, be packaged to be the red-raspberry acanthopanax sessiliflorus fruit wine finished product.
Embodiment 2
Get 1500 kilograms of fruit of Acanthopanax sessiliflorus, 1500 kilograms of red raspberry fruits, the mixing back pumps into spiral pump and is heated to 40 ℃ in the Cooling or heating jar; Add polygalacturonase 120 grams, stirring, enzymolysis; After 1 hour enzymolysis juice pumped in the squeezing machine and squeeze; Obtain squeezing 2400 kilograms in enzymolysis juice; 2400 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar, add 60 gram polygalacturonases, hydrolysis temperature is controlled at 30 ℃-35 ℃, enzymolysis after 1 hour with enzymolysis juice by the heat exchanger enzyme that goes out, enzyme-removal temperature is controlled at 120 ℃, and 5 second of time, postcooling was to normal temperature; Filter with diatomite filter, obtain 2150 kilograms in the clear juice of enzymolysis; The clear juice of 2150 kilograms of enzymolysis are added by weight 416 kilograms of 60% deodorizing alcohol, make ethanol content 10% fruit juice by weight, store; Get 2500 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 1500 kilograms of 15% former wine of red grape by weight, call in by weight 42 kilograms of 60% deodorizing alcohol; In addition, in sugar dissolving kettle, add 250 kilograms of white sugars, add 5800 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, after filtration, can, be packaged to be the red-raspberry acanthopanax sessiliflorus fruit wine finished product.
Embodiment 3
Get 150 kilograms of fruit of Acanthopanax sessiliflorus, 250 kilograms of red raspberry fruits, the mixing back pumps into spiral pump and is heated to 45 ℃ in the Cooling or heating jar; Add polygalacturonase 40 grams, stirring, enzymolysis; Squeeze 1.5 after hour enzymolysis juice pumped in the squeezing machine; Obtain squeezing 330 kilograms in enzymolysis juice; 330 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar, add 18 gram polygalacturonases, hydrolysis temperature is controlled at 35 ℃-40 ℃, enzymolysis after 1.5 hours enzymolysis juice temperature risen to 100 ℃ 5 minutes, be cooled to normal temperature; Filter with diatomite filter, obtain 310 kilograms in the clear juice of enzymolysis; The clear juice of 310 kilograms of enzymolysis are added by weight 87 kilograms of 65% deodorizing alcohol, make ethanol content 15% fruit juice by weight, store; Get 400 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 150 kilograms of 15% former wine of red grape by weight, call in by weight 100 kilograms of 65% deodorizing alcohol; In addition, in sugar dissolving kettle, add 160 kilograms of white sugars, add 250 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, after filtration, can, be packaged to be the red-raspberry acanthopanax sessiliflorus fruit wine finished product.
Embodiment 4
Get 1000 kilograms of fruit of Acanthopanax sessiliflorus, 2000 kilograms of red raspberry fruits, the mixing back pumps into spiral pump and is heated to 40 ℃ in the Cooling or heating jar; Add polygalacturonase 450 grams, stirring, enzymolysis; After 1 hour enzymolysis juice pumped in the squeezing machine and squeeze; Obtain squeezing 2400 kilograms in enzymolysis juice; 2400 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar, add 200 gram polygalacturonases, hydrolysis temperature is controlled at 40 ℃-45 ℃, enzymolysis after 1.5 hours with enzymolysis juice by the heat exchanger enzyme that goes out, enzyme-removal temperature is controlled at 110 ℃, and 10 second of time, postcooling was to normal temperature; Filter with diatomite filter, obtain 2150 kilograms in the clear juice of enzymolysis; The clear juice of 2150 kilograms of enzymolysis are added by weight 470 kilograms of 60% deodorizing alcohol, make ethanol content 12% fruit juice by weight, store; Get 2500 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 1500 kilograms of 15% former wine of red grape by weight, call in by weight 150 kilograms of 60% deodorizing alcohol; In addition, in sugar dissolving kettle, add 200 kilograms of white sugars, add 5850 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, after filtration, can, be packaged to be the red-raspberry acanthopanax sessiliflorus fruit wine finished product.
Claims (2)
1, a kind of red-raspberry acanthopanax sessiliflorus fruit wine, be made up of red raspberry fruit, fruit of Acanthopanax sessiliflorus, the former wine of red grape, deodorizing alcohol, sucrose and brewing water, it is characterized in that: the per-cent that red raspberry fruit, fruit of Acanthopanax sessiliflorus, the former wine of red grape, alcohol, sucrose and brewing water raw material weight separately account for gross weight is respectively: 15-30%, 15-40%, 5-15%, 5-15%, 5-20%, 30-50%.
2, a kind of brewing method of brewageing the described red-raspberry acanthopanax sessiliflorus fruit wine of claim 1 is characterized in that:
A, fruit of Acanthopanax sessiliflorus, red raspberry fruit proportionally mixed after, pump into spiral pump and to be heated to 40 ℃ to 50 ℃ in the warming-up device;
B, the fruit juice after will heating pump into enzymolysis in the enzymatic vessel, and the polygalacturonase consumption is 0.4kg-1.5kg/10000kg, and hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
Behind c, the enzymolysis enzymolysis fruit juice pumped in the squeezing machine and squeeze;
D, the fruit juice that squeezing is produced pump into and carry out secondary enzymolysis in the secondary enzymolysis jar; The polygalacturonase consumption of secondary enzymolysis is 0.2kg-0.8kg/10000kg; Hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
E, with the enzyme that goes out of the enzymolysis fruit juice after the secondary enzymolysis, enzyme airtight the carrying out in the enzyme jar that goes out of going out, 95 ℃-100 ℃ of enzyme-removal temperatures, time 5-10 minute; Be cooled to normal temperature then;
F, cooled fruit juice is filtered with diatomite filter;
G, the fruit juice after will filtering transfer to the alcoholic amount of fruit juice 10%-20% by weight with the deodorizing alcohol of 60%-70% by weight, store;
H, get above-mentioned alcoholic fruit juice when joining wine and call in the former wine 5-15% of red grape; Sucrose 5-20%; Brewing water 30-60%; With deodorizing alcohol above-mentioned work in-process red-raspberry acanthopanax sessiliflorus fruit wine alcoholic strength is adjusted into 5%-15% by weight; Stir; Filtration, can, be packaged to be the red-raspberry acanthopanax sessiliflorus fruit wine finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910187483XA CN101649282B (en) | 2009-09-17 | 2009-09-17 | Red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910187483XA CN101649282B (en) | 2009-09-17 | 2009-09-17 | Red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101649282A true CN101649282A (en) | 2010-02-17 |
| CN101649282B CN101649282B (en) | 2012-05-16 |
Family
ID=41671610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910187483XA Expired - Fee Related CN101649282B (en) | 2009-09-17 | 2009-09-17 | Red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101649282B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232432A (en) * | 2014-08-01 | 2014-12-24 | 安徽方氏中药饮片有限公司 | Raspberry liquor and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687363B (en) * | 2005-03-22 | 2010-06-09 | 大连工业大学 | Method for brewing whole juice wine of raspberry containing natural Co2 |
-
2009
- 2009-09-17 CN CN200910187483XA patent/CN101649282B/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232432A (en) * | 2014-08-01 | 2014-12-24 | 安徽方氏中药饮片有限公司 | Raspberry liquor and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101649282B (en) | 2012-05-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102793030B (en) | Wuziyansheng plant teabag and production technology thereof | |
| CN101649284B (en) | Acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN103598382A (en) | Hypoglycemic bitter gourd-broadleaf holly-tartary buckwheat tea and preparation method thereof | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN106244371A (en) | A kind of blood sugar lowering Rhizoma Polygonati grape health care wine and production technology thereof | |
| CN101692918A (en) | Sessileflower acanthopanax bark fruit vinegar drink and brewing method thereof | |
| CN101919554A (en) | Orange fruit-flavored beverage | |
| CN104824736A (en) | Jasmine green tea flavored smakegourd seeds and preparation method thereof | |
| CN106967551A (en) | A kind of preparation method of new fresh Rhizoma Phragmitis composite enzyme drink | |
| CN101649281A (en) | Blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN101649283B (en) | Blackberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN104312875A (en) | Preparation method of millet tonic wine | |
| CN105420049A (en) | Hovenia acerba wine and brewing method thereof | |
| CN104893919A (en) | Preparation method of maize nourishing wine | |
| CN101649282B (en) | Red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN104000134A (en) | Brain strengthening and intelligence developing blueberry powder and processing method thereof | |
| CN104351413B (en) | A kind of Sunset Abelmoschus Root instant tea | |
| CN102885268A (en) | Method for processing fortunella margarita | |
| CN107057910A (en) | A kind of preparation method of new type of health fruit wine | |
| CN106616102A (en) | Rhodomyrtus tomentosa and fructus mori drink and preparation method thereof | |
| CN107541435A (en) | A kind of health care for the aged white wine and its without distillation production method | |
| CN105166200A (en) | Tibetan tea hotpot seasoning | |
| CN105166803A (en) | Preparation method of Tibetan tea hotpot seasoning | |
| CN113105964A (en) | Preparation method of shaddock white spirit | |
| CN101649285B (en) | Strawberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120516 Termination date: 20150917 |
|
| EXPY | Termination of patent right or utility model |