CN101869333B - Jujube-acetic acid beverage and processing technic thereof - Google Patents
Jujube-acetic acid beverage and processing technic thereof Download PDFInfo
- Publication number
- CN101869333B CN101869333B CN201010185970A CN201010185970A CN101869333B CN 101869333 B CN101869333 B CN 101869333B CN 201010185970 A CN201010185970 A CN 201010185970A CN 201010185970 A CN201010185970 A CN 201010185970A CN 101869333 B CN101869333 B CN 101869333B
- Authority
- CN
- China
- Prior art keywords
- jujube
- fermentation
- acetic acid
- processing method
- acid beverage
- 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.)
- Expired - Fee Related
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses jujube-acetic acid beverage and a processing technic thereof. The processing technic comprises the following steps: pretreatment of raw materials, pulp preparation, ultra-high-pressure enzymolysis, saccharic acid adjustment, vaccination, alcohol fermentation, acetic acid fermentation, clarification, sterilization, mixng and bottling. Based on the traditional process, the invention adopts a new technique and the ultra-high-pressure assisted enzymolysis, thereby not only improving the yield of jujube juice, but also reducing the working time; and due to the liquid-state shaker fermentation, the method shortens the fermentation time, facilitates the reduction of the production cost of the enterprise, and improves the economic efficiency. In addition, with the optimized mixing scheme, the invention solves the problem of single taste. The jujube-acetic acid beverage produced in the invention has the advantages of good taste, moderate and refreshing sweetness and sourness, high clarity and transparency, fruity palate and delicate flavor.
Description
Technical field
The present invention relates to a kind of jujube-acetic acid beverage and processing technology thereof.
Background technology
Red date is to be loved by the people and rare integration of drinking and medicinal herbs property food, and the red date output of China sharply increases in recent years, and wherein the red date output in Xinjiang increases substantially.Since red date have perishable rotten, storage property is poor, except that few part is eaten raw and made the candied date, the jujube fruit overwhelming majority is made into dried jujube, is that raw material is processed into various food with dried jujube then.And dried jujube is compared with bright jujube, and nutritional labeling has very big loss, and traditional jujube products designs and varieties are few, taste is single, far can not satisfy consumers in general's demand.Fruit vinegar is typical physiological alkalinity food; Can effectively keep human acid-base balance, control agent intracellular metabolite; Very strong anti-cancer, antitumaous effect are arranged; Simultaneously can also prophylaxis of hypertension, multiple diseases such as high fat of blood, cerebral thrombus, artery sclerosis, have effects such as delaying senility, eliminate human body fatigue, appetite-stimulating indigestion-relieving, Antialcoholic liver-protecting, antisepsis and sterilization.
The present invention utilizes red date to be primary raw material, on original technology basis, employs new technology, and when improving the red date crushing juice rate greatly, processes the abundant jujube-acetic acid beverage of taste through allotment.Raw material can also be selected some inferior red dates in addition, has not only improved the utilization rate and the commodity value thereof of " inferior jujube ", has increased farmers' income, and can make full use of the fruit resource, cuts the waste, and turns waste into wealth, and benefits the nation and the people.
Summary of the invention
The object of the invention provides a kind of jujube-acetic acid beverage and processing technology thereof.
Processing process of the present invention is:
Pretreatment of raw material → pulp preparation → super-pressure assistance enzymolysis → adjustment saccharic acid → inoculation → alcoholic fermentation → acetic fermentation → clarification → sterilization → allotment → bottling
Concrete processing step is:
1. pretreatment of raw material: red date is removed the grain that goes mouldy, damages by worms, and water cleans and drains after toast, smokes with jujube meat and shrinks, and fructus corni is little to split, and the burnt phenomenon of sticking with paste does not take place, and finished color is unlikely too dark in well.90 ℃ of baking temperatures, stoving time 50～60min;
2. pulp preparation: the running water that will add its 4～6 times of weight through the extra dry red wine jujube of overbaking soaks; After making its flesh cell tissue fully expand, soften; Heat the stewing 15～20min that boils with the running water of 2～3 times of weight of extra dry red wine jujube again, to fructus corni break, pulp soft mashed till.Again with its making beating, degree of fragmentation to be destroying jujube nuclear for good, and making beating back gained jujube slurry weight is about heavy 5～7 times of dried jujube;
3. super-pressure assistance enzymolysis: adopt super-pressure auxiliary enzymes solution; The pull an oar red date pulp of gained of boiling is added extra-high tension unit and carries out preliminary treatment; The pressure design value is 400～500MPa; Add pectase 0.04～0.06% behind preliminary treatment 25～35min, setting hydrolysis temperature simultaneously is 45～50 ℃, enzymolysis time 3～5h (during every stir 1min at a distance from 1h).Adopt super-pressure auxiliary enzymes solution, can improve the red date crushing juice rate greatly;
4. adjust saccharic acid, inoculation: behind the enzymolysis with the red date pulp at the centrifugal 5min of 4000r/min, collect supernatant and promptly get jujube juice, surveying its content of reducing sugar is 95～98.6g/L; The soluble solid content of jujube juice is transferred to 14-16%, and through 121 ℃ of sterilization 15min, wine yeast and lactic acid bacteria are inserted in the cooling back, and inoculative proportion is 3: 2, and total inoculum concentration is 3%;
5. alcoholic fermentation: will inoculate good jujube juice and carry out alcoholic fermentation, fermentation temperature is set at 28-30 ℃, and fermentation time is set at 7-8d.After alcoholic fermentation finished, recording red wine liquid alcohol content was 6.8-7.4%, and content of reducing sugar is 11.2-19.5g/l.This moment, clear had typical jujube fragrant, and mouthfeel is suitable;
6. acetic fermentation: the initial pH value of adjustment jujube juice alcohol fermentation liquid is 3.0-3.5, and initial alcoholic strength is 5.5-6.0%.Insert acetic acid bacteria, adopt liquid shaker fermentation method, shaking speed is 180r/min, and fermentation temperature is set at 32-36 ℃, and inoculum concentration is 10-12%, and liquid amount is the 40-45% of reaction vessel; Acetic fermentation records jujube vinegar total acid content 41.3-45.7g/L after finishing;
7. clarification: jujube vinegar places 95 ℃ of heating 2～3min down, is cooled to normal temperature then, the diatomite suction filtration with 3%, and after realizing clarifying, (95 ℃, 10min) mode is carried out sterilization to jujube vinegar to adopt high temperature, short time.This moment, the alcoholic strength of jujube vinegar was 6.5-7.5%;
8. allotment: red date vinegar 10-14%, jujube juice 12-16%, honey 0.6-0.8%, albumen sugar 1.2-1.6%, ethyl maltol 0.04-0.06%, all the other are pure water.Wherein jujube juice is the above-mentioned the 4. centrifugal gained supernatant in the step;
9. filter, sterile filling: adopt cross-flow filtration, carry out then bottling behind the sterile filling;
Raw materials for production of the present invention can be ropy, even the mixing of any or several kinds in the leftover bits and pieces pericarp of fruit processing factory, fruit bits, core etc.
The present invention allocates in the link can select other allotment raw materials according to different taste and local flavor demand;
The preferred raw materials for production of the present invention are the Hami date, and moisture is 16～20% in its extra dry red wine date fruit; Total sugar content is higher, reaches 15～17%; Content of reducing sugar is also higher, reaches 11～12%.
The present invention uses of the new technology on original traditional handicraft basis, adopts super-pressure auxiliary enzymes solution, has not only improved the red date crushing juice rate, also shortens working hours; Adopt liquid shaker fermentation method, shorten fermentation time, help having reduced the enterprise production cost, increase economic efficiency.In addition, through optimizing the allotment scheme, solved the single problem of taste.It is good, sour-sweet moderate tasty and refreshing that the jujube-acetic acid beverage that the present invention produces has mouthfeel, beverage clear, fruit thick flavor, the characteristics that taste is soft.
The specific embodiment
Following embodiment is described further the present invention, but does not limit the present invention in any way.
Embodiment 1
Claim to select extra dry red wine jujube 10kg, remove the grain that goes mouldy, damages by worms, water drains after cleaning.Red date after draining needs to smoke with jujube meat and shrink through baking, and fructus corni is little to split, and the burnt phenomenon of sticking with paste does not take place, and finished color is unlikely too deeply for well.90 ℃ of baking temperatures, stoving time 50min; The running water that will add 40kg through the extra dry red wine jujube of overbaking soaks, make its flesh cell tissue fully expand, softening after, the running water that adds 20kg again heats the stewing 15min that boils, to fructus corni break, pulp is soft rot till.Again with its making beating, degree of fragmentation to be destroying jujube nuclear for good, and making beating back gained jujube slurry weight is about heavy 5 times of dried jujube; Adopt super-pressure auxiliary enzymes solution; The pull an oar red date pulp of gained of boiling is added extra-high tension unit and carries out preliminary treatment, and the pressure design value is 400MPa, adds pectase 0.02kg behind the preliminary treatment 25min; Setting hydrolysis temperature simultaneously is 45 ℃, enzymolysis time 3h (during every stir 1min at a distance from 1h).Behind the enzymolysis with the red date pulp at the centrifugal 5min of 4000r/min, collect supernatant and promptly get jujube juice, the mensuration content of reducing sugar is 96.7g/L; The soluble solid content of jujube juice is transferred to 14%, and through 121 ℃ of sterilization 15min, Angel wine yeast and lactic acid bacteria are inserted in the cooling back, and inoculative proportion is 3: 2, and total inoculum concentration is 3%; The jujube juice that inoculation is good carries out alcoholic fermentation, and fermentation temperature is set at 28 ℃, and fermentation time is set at 7d.After alcoholic fermentation finished, recording red wine liquid alcohol content was 7.2%, and content of reducing sugar is 13.2g/l.The initial pH value of adjustment jujube juice alcohol fermentation liquid is 3.2, and initial alcoholic strength is 6.0%.Access separates the acetic acid bacteria that obtains from the vinegar unstrained spirits of vinegar factory, adopt liquid shaker fermentation method, and shaking speed is 180r/min, and fermentation temperature is set at 32 ℃, and inoculum concentration is 10%, and liquid amount is 40% of a reaction vessel; Acetic fermentation records jujube vinegar total acid content 41.5g/L after finishing; Jujube vinegar is placed 95 ℃ of heating 2min down, be cooled to normal temperature then, the diatomite suction filtration with 3% is realized clarification; The employing high temperature, short time (95 ℃, 10min) mode is carried out sterilization to jujube vinegar, and alcoholic strength is 7.0%; Get red date vinegar 100ml, jujube juice 120ml, honey 6ml, albumen sugar 12ml, ethyl maltol 0.4ml, all the other are pure water, allocate; Adopt cross-flow filtration, carry out then bottling behind the sterile filling.
The said raw materials for production of present embodiment can be ropy, even the mixing of any or several kinds in the leftover bits and pieces pericarp of fruit processing factory, fruit bits, core etc.
Embodiment 2
Claim to select extra dry red wine jujube 20kg, remove the grain that goes mouldy, damages by worms, water drains after cleaning.Red date after draining needs to smoke with jujube meat and shrink through baking, and fructus corni is little to split, and the burnt phenomenon of sticking with paste does not take place, and finished color is unlikely too deeply for well.90 ℃ of baking temperatures, stoving time 60min; The running water that will add 80kg through the extra dry red wine jujube of overbaking soaks, make its flesh cell tissue fully expand, softening after, the running water that adds 40kg again heats the stewing 15min that boils, to fructus corni break, pulp is soft rot till.Again with its making beating, degree of fragmentation to be destroying jujube nuclear for good, and making beating back gained jujube slurry weight is about heavy 5.5 times of dried jujube; Adopt super-pressure auxiliary enzymes solution; The pull an oar red date pulp of gained of boiling is added extra-high tension unit and carries out preliminary treatment; The pressure design value is 500MPa; Pretreatment time is to add pectase 0.06kg behind the 30min, and setting hydrolysis temperature simultaneously is 45 ℃, enzymolysis time 4h (during every stir 1min at a distance from 1h).Behind the enzymolysis with the red date pulp at the centrifugal 5min of 4000r/min, collect supernatant and promptly get jujube juice, the mensuration content of reducing sugar is 98.2g/L; The soluble solid content of jujube juice is transferred to 16%, and through 121 ℃ of sterilization 15min, Angel wine yeast and lactic acid bacteria are inserted in the cooling back, and inoculative proportion is 3: 2, and total inoculum concentration is 3%; The jujube juice that inoculation is good carries out alcoholic fermentation, and fermentation temperature is set at 28 ℃, and fermentation time is set at 8d.After alcoholic fermentation finished, recording red wine liquid alcohol content was 7.4%, and content of reducing sugar is 14.5g/l.The initial pH value of adjustment jujube juice alcohol fermentation liquid is 3.5, and initial alcoholic strength is 6.0%.Access separates the acetic acid bacteria that obtains from the vinegar unstrained spirits of vinegar factory, adopt liquid shaker fermentation method, and shaking speed is 180r/min, and fermentation temperature is set at 32 ℃, and inoculum concentration is 10%, and liquid amount is 45% of a reaction vessel; Acetic fermentation records jujube vinegar total acid content 43.5g/L after finishing; Jujube vinegar is placed 95 ℃ of heating 2min down, be cooled to normal temperature then, the diatomite suction filtration with 3% is realized clarification; The employing high temperature, short time (95 ℃, 10min) mode is carried out sterilization to jujube vinegar, and alcoholic strength is 7.4%; Get red date vinegar 120ml, jujube juice 140ml, honey 8ml, albumen sugar 14ml, ethyl maltol 0.6ml, all the other are pure water, allocate; Adopt cross-flow filtration, carry out then bottling behind the sterile filling.
The said raw materials for production of present embodiment can be ropy, even the mixing of any or several kinds in the leftover bits and pieces pericarp of fruit processing factory, fruit bits, core etc.
Claims (9)
1. the processing method of a jujube-acetic acid beverage; Technological process is pretreatment of raw material, pulp preparation, super-pressure assistance enzymolysis, adjustment saccharic acid, inoculation, alcoholic fermentation, acetic fermentation, clarification, sterilization, allotment, bottling; It is characterized in that said super-pressure assistance enzymolysis is that the pull an oar red date pulp of gained of boiling is added extra-high tension unit and carries out preliminary treatment, the pressure design value is 400-500MPa; Add pectase 0.04～0.06% behind preliminary treatment 25～35min; Setting hydrolysis temperature simultaneously is 45～50 ℃, enzymolysis time 3～5h, during every stir 1min at a distance from 1h.
2. a kind of processing method of jujube-acetic acid beverage according to claim 1 is characterized in that pretreatment of raw material is that red date is removed the grain that goes mouldy, damages by worms, and water drains after toast after cleaning; Smoke with jujube meat and shrink; Fructus corni is little to split, and the burnt phenomenon of sticking with paste does not take place, and finished color is unlikely too deeply for well; 90 ℃ of baking temperatures, stoving time 50～60min.
3. like the processing method of the said a kind of jujube-acetic acid beverage of claim 2; It is characterized in that red date pulp preparation is that the running water that the extra dry red wine jujube through overbaking adds its 4～6 times of weight is soaked, make its flesh cell tissue fully expand, softening after, heat to boil in a covered pot over a slow fire with the running water of 2～3 times of weight of extra dry red wine jujube again and boil 15～20min; To fructus corni break, pulp soft mashed till; Again with its making beating, degree of fragmentation to be destroying jujube nuclear for good, and making beating back gained jujube slurry weight is heavy 5～7 times of dried jujube.
4. like the processing method of the said a kind of jujube-acetic acid beverage of claim 3, it is characterized in that adjusting saccharic acid, inoculation is, behind the enzymolysis with the red date pulp at the centrifugal 5min of 4000r/min, collect supernatant and promptly get jujube juice, surveying its content of reducing sugar is 95～98.6g/L; The soluble solid content of jujube juice is transferred to 14～16%, and through 121 ℃ of sterilization 15min, wine yeast and lactic acid bacteria are inserted in the cooling back, and inoculative proportion is 3: 2, and total inoculum concentration is 3%.
5. like the processing method of the said a kind of jujube-acetic acid beverage of claim 4, it is characterized in that alcoholic fermentation is that the jujube juice that inoculation is good carries out alcoholic fermentation, fermentation temperature is set at 28-30 ℃, and fermentation time is set at 7-8d; After alcoholic fermentation finished, recording red wine liquid alcohol content was 6.8-7.4%, and content of reducing sugar is 11.2-19.5g/L; This moment, clear had typical jujube fragrant, and mouthfeel is suitable.
6. like the processing method of the said a kind of jujube-acetic acid beverage of claim 5, it is characterized in that acetic fermentation is that the initial pH value of adjustment jujube juice alcohol fermentation liquid is 3.0～3.5, after initial alcoholic strength is 5.5～6.0%; Insert acetic acid bacteria; Adopt liquid shaker fermentation method, shaking speed is 180r/min, and fermentation temperature is set at 32～36 ℃; Inoculum concentration is 10～12%, and liquid amount is 40～45% of a reaction vessel; Acetic fermentation records jujube vinegar total acid content 41.3-45.7g/L after finishing.
7. like the processing method of the said a kind of jujube-acetic acid beverage of claim 6; It is characterized in that clarification, sterilization are that jujube vinegar places 95 ℃ of heating 2～3min down; Be cooled to normal temperature then, the diatomite suction filtration with 3% is after realizing clarifying; Adopt the mode of 95 ℃ of high temperature, short times, 10min that jujube vinegar is carried out sterilization, this moment, the alcoholic strength of jujube vinegar was 6.5-7.5%.
8. like the processing method of the said a kind of jujube-acetic acid beverage of claim 7; It is characterized in that the ratio of allocating is: jujube vinegar 10～14%, jujube juice 12～16%, honey 0.6～0.8%, albumen sugar 1.2～1.6%, ethyl maltol 0.04～0.06%, all the other are pure water; Described jujube juice is the centrifugal jujube juice that obtains in adjustment saccharic acid, the inoculation step.
9. like the processing method of the said a kind of jujube-acetic acid beverage of claim 8, it is characterized in that bottling is to adopt cross-flow filtration, carries out bottling behind the sterile filling then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010185970A CN101869333B (en) | 2010-05-28 | 2010-05-28 | Jujube-acetic acid beverage and processing technic thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010185970A CN101869333B (en) | 2010-05-28 | 2010-05-28 | Jujube-acetic acid beverage and processing technic thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101869333A CN101869333A (en) | 2010-10-27 |
| CN101869333B true CN101869333B (en) | 2012-10-03 |
Family
ID=42994562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010185970A Expired - Fee Related CN101869333B (en) | 2010-05-28 | 2010-05-28 | Jujube-acetic acid beverage and processing technic thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101869333B (en) |
Families Citing this family (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972813A (en) * | 2011-09-07 | 2013-03-20 | 米兴才 | Jujube vinegar drink |
| CN102888332B (en) * | 2012-10-30 | 2013-11-06 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
| CN102987491B (en) * | 2012-12-31 | 2015-04-29 | 吐鲁番金澳果业有限公司 | Grain and fruit compounding beverage and preparation method thereof |
| CN103519260B (en) * | 2013-07-18 | 2015-06-17 | 中国中轻国际工程有限公司 | Production technology of red date concentrated clear juice |
| CN103783597A (en) * | 2013-09-27 | 2014-05-14 | 钟跃平 | Red date acetic acid beverage and preparation method thereof |
| CN104120074A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural red date vinegar and manufacturing process thereof |
| CN106281847A (en) * | 2015-06-05 | 2017-01-04 | 云南省德宏热带农业科学研究所 | A kind of elaeagnus conferta fruits fruit wine and the brewing method of fruit vinegar |
| CN105087273B (en) * | 2015-08-26 | 2017-09-01 | 甘肃省轻工研究院 | The preparation method of wooden dipper wine |
| CN105087201B (en) * | 2015-08-26 | 2018-06-19 | 甘肃省轻工研究院 | The preparation method of agate card beer |
| CN105105245A (en) * | 2015-09-25 | 2015-12-02 | 郑州绿之源饮品有限公司 | Jujube vinegar drink and production method thereof |
| CN107304401A (en) * | 2016-04-23 | 2017-10-31 | 祁阳县洺弘食品饮料有限公司 | A kind of manufacture craft of jujube vinegar |
| CN105942099A (en) * | 2016-05-30 | 2016-09-21 | 山西百世生物科技股份有限公司 | Red-date fermented beverage and production method thereof |
| CN106307198A (en) * | 2016-08-31 | 2017-01-11 | 太平洋藻类发展有限公司 | Red alga biological enzyme health product and production process thereof |
| CN106901087B (en) * | 2017-02-14 | 2020-07-03 | 天津科技大学 | Baked apple vinegar beverage and production method thereof |
| CN106906115A (en) * | 2017-03-24 | 2017-06-30 | 山西天香果庄园有限公司 | A kind of preparation method of red date full juice fermented beverage |
| CN107751684A (en) * | 2017-10-19 | 2018-03-06 | 吴莹 | The preparation method of calophyllum inophyllum Dragonfruit Juice |
| CN109527505A (en) * | 2018-12-25 | 2019-03-29 | 大连工业大学 | A kind of preparation method of edible mushroom seasoning product |
| CN111449181A (en) * | 2020-04-09 | 2020-07-28 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing fermentation type composite fruit and vegetable beverage through ultrahigh pressure auxiliary enzyme treatment |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451740A (en) * | 2002-04-12 | 2003-10-29 | 生吉萍 | Process for producing winter jujibe vinegar |
| CN101133886A (en) * | 2006-09-03 | 2008-03-05 | 山东滨州冬枣研究院 | Winter jujube vinegar beverage |
| CN101182444A (en) * | 2007-11-27 | 2008-05-21 | 江苏大学 | Method for preparing fermentation wine by super-high pressure technology |
| CN101199358A (en) * | 2006-12-15 | 2008-06-18 | 河南农业大学 | Zymotic jujube vinegar beverage |
| CN101519631A (en) * | 2009-04-07 | 2009-09-02 | 新疆农业大学 | Production and preparation method of red jujube vinegar |
-
2010
- 2010-05-28 CN CN201010185970A patent/CN101869333B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451740A (en) * | 2002-04-12 | 2003-10-29 | 生吉萍 | Process for producing winter jujibe vinegar |
| CN101133886A (en) * | 2006-09-03 | 2008-03-05 | 山东滨州冬枣研究院 | Winter jujube vinegar beverage |
| CN101199358A (en) * | 2006-12-15 | 2008-06-18 | 河南农业大学 | Zymotic jujube vinegar beverage |
| CN101182444A (en) * | 2007-11-27 | 2008-05-21 | 江苏大学 | Method for preparing fermentation wine by super-high pressure technology |
| CN101519631A (en) * | 2009-04-07 | 2009-09-02 | 新疆农业大学 | Production and preparation method of red jujube vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101869333A (en) | 2010-10-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101869333B (en) | Jujube-acetic acid beverage and processing technic thereof | |
| CN101045896B (en) | Red date fruit wine, red date liquor and their preparation process | |
| CN101649278B (en) | Red jujube fruit wine and red jujube wine as well as preparation methods thereof | |
| CN103740534B (en) | Preparation method of Black Box Tracing dry type fermented wine and products thereof | |
| CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN102120950B (en) | Brewing method of red jujube fruit wine capable of removing bitter | |
| CN101906367A (en) | Persimmon fumet wine and production method thereof | |
| CN104146311B (en) | A kind of pure raw Fructus Mangifera Indicae rice vinegar drink preparation method | |
| CN102676338A (en) | Preparation process of flat peach white spirit | |
| CN107012053A (en) | The brewage process of Rose Essentielle grain wine | |
| CN103789191A (en) | Method for producing pineapple vinegar by utilizing full pineapple fruit | |
| CN105567487A (en) | Purple sweet potato grape wine and brewing method thereof | |
| CN112522050A (en) | Brewing method of sake | |
| CN111690483A (en) | Preparation method of sealwort cherry beer | |
| CN107259465A (en) | A kind of processing method of clausenae lansium jam | |
| CN102965239A (en) | Method for preparing white sprite by fresh red jujube | |
| CN101319176A (en) | Wild mountain grape wine and preparation method thereof | |
| CN101845378B (en) | Method for preparing lemon and glutinous rice flavor wine | |
| CN107828623A (en) | A kind of processing technology of grape vinegar | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN102102071A (en) | Production process for brewing fermented glutinous millet wine | |
| CN110734835A (en) | grapefruit wine and preparation method thereof | |
| CN110042031A (en) | A kind of production technology of Yangtao wine | |
| CN105349304A (en) | Method for making cranberry fruit wine | |
| JPS6255070A (en) | Production of date vinegar |
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 | ||
| ASS | Succession or assignment of patent right |
Owner name: BEIJING ZHONGSHI DEYUAN INVESTMENT MANAGEMENT CO., Free format text: FORMER OWNER: FOOD INDUSTRY PROMOTION CENTER Effective date: 20140731 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 100062 CHONGWEN, BEIJING TO: 100062 DONGCHENG, BEIJING |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20140731 Address after: 100062. 8, building 9, 807 Chongwen Avenue, Dongcheng District, Beijing Patentee after: Beijing Deyuan food Cci Capital Ltd Address before: 100062, Beijing District, Chongwen, Chongwen, 9 main street, Jen building, 8 floor Patentee before: Food Industry Promotion Center |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121003 Termination date: 20150528 |
|
| EXPY | Termination of patent right or utility model |