CN102559443A - Heath-function sea cucumber yellow wine - Google Patents

Heath-function sea cucumber yellow wine Download PDF

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Publication number
CN102559443A
CN102559443A CN2012100326755A CN201210032675A CN102559443A CN 102559443 A CN102559443 A CN 102559443A CN 2012100326755 A CN2012100326755 A CN 2012100326755A CN 201210032675 A CN201210032675 A CN 201210032675A CN 102559443 A CN102559443 A CN 102559443A
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sea cucumber
rice wine
yellow rice
sea
wine
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CN2012100326755A
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CN102559443B (en
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毛相朝
王林
薛勇
贺帅
林洪
薛长湖
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Ocean University of China
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Ocean University of China
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Abstract

The invention discloses a health-function sea cucumber yellow wine, which is characterized by containing all active ingredients in sea cucumbers, particularly special nutrients such as triterpene glycosides, polysaccharides, polypeptides of the sea cucumbers. The preparation method for the health-function sea cucumber yellow wine is basically same as the traditional yellow wine making process, and the difference lies in that: the preparation method comprises the following steps of: performing enzymolysis of fresh sea cucumbers (soaked dried sea cucumbers) by using protease at the temperature of between 30 and 60DEG C for about 20 hours, heating to 100DEG C to inactivate enzyme, cooking the obtained sea cucumber total nutrient enzymatic hydrolysate and/or sea cucumber homogenized substance and broomcorn millet (and/or sticky rice, corn, millet, wheat and the like), fermenting, squeezing, filtering, decocting the wine, storing, blending and sterilizing. The traditional yellow wine is creatively combined with functional substances of the sea cucumbers, and the brewed health-function sea cucumber yellow wine contains rich nutrients in the yellow wine and the special functional active ingredients in the sea cucumbers, can improve the immune capability and has high nutritional value.

Description

A kind of nourishing function property sea cucumber yellow rice wine
Technical field
The invention belongs to the beverage preparing technical field, be specifically related to a kind of nourishing function property sea cucumber yellow rice wine and preparation method thereof, promptly a kind of fermented type nourishing function property sea cucumber yellow rice wine and preparation technology thereof.
Background technology
Yellow rice wine is to be main raw material with glutinous rice, milled glutinous broomcorn millet, corn, millet, wheat etc., through boiling, add song, diastatic fermentation, squeezing, filter, fry in shallow oil wine, store, blend the brewing wine that forms.Yellow rice wine is described as " national wine " in China, be the longest traditional fermentation wine of Chinese history, with beer, red wine and be called the world's three Da Gu wine, more than 5000 year history is arranged apart from the present.Contain abundant glucide, amino acid, VITAMINs, trace element and various active material in the yellow rice wine; Simultaneously unique making method makes that yellow rice wine has that ethanol concn is low, excitement due to drinking is mellow, nutritious, unique flavor, characteristic such as various in style; Therefore yellow rice wine not only becomes the traditional health care's good merchantable brand of China; But also be used as the introduction that Chinese medicine is taken medicine, be regarded as " length of hundred medicines ".The enhancing of Along with people's growth in the living standard and health care consciousness more and more comes into one's own to the research of the nourishing function of yellow rice wine.Exploitation has the new variety function yellow rice wine of special health-care effect, becomes the important trend of yellow rice wine industry development.
Sea cucumber is the precious marine product that people are familiar with, and ranks first of the marine products eight delicacies.Record in bright " food book on Chinese herbal medicine ": sea cucumber has main tonifying Qi, grows the beneficial vital organs of the human body and the deficient health-preserving function of dispelling.Sea cucumber is not only precious food, still famous and precious medicinal material.According to putting down in writing in the supplementary Amplifications of the Compendium of Materia Medica: sea cucumber, sweet-salty, kidney tonifying, beneficial marrow is taken the photograph urine, and impotence is treated in establishing-Yang, its benefit warm in nature, so sufficient enemy's ginseng is the name sea cucumber.Modern study also shows that sea cucumber has memory, delays the sexual gland aging, prevents arteriosclerosis, mellitus and effect such as antitumor.Sea cucumber has the characteristics of protein-high, lower fat, low sugar; And not only be rich in the body outside the nutritive element amino acid, VITAMINs, chemical element of needed by human body; Also has a lot of biologically active substances, like collagen protein, sea cucumber polysaccharide, selenka, sea cucumber ganglioside etc.Effects such as that these biologically active substances have is antitumor, anticoagulation, analgesia, raising immunizing power, antimycotic, reducing blood-fat, control rheumatoid arthritis.
Along with the progress of food science and technology and the raising of living standards of the people, sea cucumber has become daily functional health care food.But modern food is deep not enough to the deep processing research of sea cucumber, and most developments exist with dry Stichopus japonicus goods, capsule and drink form, and the sea cucumber functional liquor only has a few on the market.In the disclosed at present patent, mostly the sea cucumber wine preparation method is that sea cucumber soak solution or sea cucumber hydrolyzed solution and liquor allotment blend interpolation, and sea cucumber functional component solubility rate is lower, and its nutritional substance utilization ratio is limited; Also having with staple in the extraction sea cucumber is additive, forms with the white spirit mixing modulation, and nutrition is comprehensive inadequately.Above-mentioned preparation method can't solve sea cucumber nutrient composition extraction yield deficiency and nutritive ingredient merges inadequate problem, makes the value of sea cucumber health care wine have a greatly reduced quality.
Summary of the invention
The purpose of this invention is to provide a kind of nourishing function property sea cucumber yellow rice wine; Be a kind of nourishing function property sea cucumber yellow rice wine and making method thereof that comprises complete nutrients matter and functional component in the sea cucumbers such as selenka, sea cucumber polysaccharide, sea cucumber polypeptide, in order to fill up the market vacancy of nourishing function property sea cucumber yellow rice wine product.
Nourishing function property sea cucumber yellow rice wine of the present invention is that sea cucumber hydrolysate and/or homogenate were added in the brewing yellow rice wine raw material before fermentation, carries out fermentative prepn again.
The weight percent that sea cucumber hydrolysate and/or homogenate are added in the brewing yellow rice wine raw material is 0.5~50%.
Above-mentioned sea cucumber hydrolysate and/or homogenate had carried out sterilising treatment before or after being added into the brewing yellow rice wine raw material.
Above-mentioned sea cucumber hydrolysate prepares sea cucumber after with protease hydrolyzed.
Above-mentioned proteolytic enzyme comprises the proteolytic enzyme in various sources: plant protease (like papoid, bromeline etc.), animal protease (like stomach en-, trypsinase etc.), microbial protease (like subtilisin, streptomyces proteinase etc.); The proteolytic enzyme of various reaction conditionss: neutral protease, aspartic protease and Sumizyme MP, wherein any or several kinds combine.
Comprise complete nutrients matter and the functional ingredient in the sea cucumbers such as selenka, sea cucumber polypeptide, sea cucumber polysaccharide in a kind of nourishing function property sea cucumber yellow rice wine of the present invention, do not added any other composition in the described sea cucumber wine.The adjustment sea cucumber enzymolysis degree and the yellow rice wine alcohol number of degrees improve both amalgamations, utilize the sea cucumber activeconstituents to greatest extent, improve the sea cucumber wine healthy nutritive value.The addition manner of sea cucumber is different from present sea cucumber wine production method on the market in the nourishing function property sea cucumber yellow rice wine of the present invention; Be employed in the mode of adding sea cucumber hydrolysate and/or homogenate in the traditional yellow rice wine making method; Preparation condition is gentle; Do not change the rice wine production cycle, process is simple, is fit to large-scale industrial production.
Embodiment
Sea cucumber yellow rice wine of the present invention is that the enzymolysis solution of sea cucumber and/or homogenate were added in the brewing yellow rice wine raw material before fermentation, carries out fermentative prepn again.Wherein the brewing yellow rice wine raw material is processed according to existing yellow rice wine preparation technology, includes cleaning to cereal, immersion, scalds rice, washes step such as rice.After preparing the brewing yellow rice wine raw material, the enzymolysis solution and/or the homogenate that add sea cucumber carry out diastatic fermentation with yellow rice wine wheat starter and yeast to the brewing yellow rice wine raw material, thereby prepare nourishing function property sea cucumber yellow rice wine of the present invention.
Below in conjunction with specific embodiment the present invention is carried out detailed description:
(1) sea cucumber homogenate preparation: behind a fresh and alive sea cucumbers (removing internal organ) or a dry Stichopus japonicus bubble 24h, be cut into the fritter of 1~2cm size, smash to pieces through stamp mill, after high-shear homogenizing machine homogenate.The dry Stichopus japonicus homogenate comprises meat homogenate and dry Stichopus japonicus bubble lotion.And the sea cucumber homogenate can also prepare with other existing method.
(2) sea cucumber hydrolysate preparation: after fresh and alive sea cucumbers (removing internal organ) or dry Stichopus japonicus bubble sent out, be cut into fragment, smash to pieces through stamp mill; Homogeneous adds the water of 1~6 times of sea cucumber weight, adds the proteolytic enzyme of sea cucumber protein wt 0.5~10% simultaneously; At 30~70 ℃ of following enzymolysis 4~20h, temperature rises to 90~100 ℃, and heating 5~20min makes enzyme deactivation; Use whizzer centrifuging separatin non-soluble solid impurity, obtain clarifying sea cucumber hydrolysate.The preparation of sea cucumber hydrolysate also can select for use the method for passing through to prepare.
Above-mentioned used proteolytic enzyme comprises: above-mentioned proteolytic enzyme comprises the proteolytic enzyme in various sources: plant protease (like papoid, bromeline etc.), animal protease (like stomach en-, trypsinase etc.), microbial protease (like subtilisin, streptomyces proteinase etc.); The proteolytic enzyme of various reaction conditionss: neutral protease, aspartic protease and Sumizyme MP, wherein any or several kinds of combinations are used.
Used sea cucumber can be Dalian stichopus japonicus, Russian red ginseng, butterfly ginseng, Japanese stichopus japonicus, Hokkaido sea cucumber, Northwest ginseng, Thelenota ananas (Jaeger), Black Sea ginseng, white abdomen sea cucumber, Red sea ginseng, smoked jujube ginseng or white anus Haiti melon etc. in the above-mentioned sea cucumber hydrolysate.
(3) sea cucumber brewing yellow rice wine: at first be choosing rice, comprise milled glutinous broomcorn millet, glutinous rice, corn, millet, wheat etc.; Then through cleaning, soak, scald rice, washing rice; Process the brewing yellow rice wine raw material according to existing yellow rice wine preparation technology; Boiling behind adding sea cucumber hydrolysate and/or the homogenate mixing in the brewing yellow rice wine raw material then; Its objective is on the one hand to let the starch of cereal receive the heat absorbing water gelatinization, help the saccharifying enzyme effect, also raw material has been carried out sterilization simultaneously; With the well-done gruel cooling that contains sea cucumber hydrolysate and/or homogenate, add wheat koji and saccharifying enzyme and carry out saccharification, the cooling back adds the yeast after the activation, falls into fermentor tank, goes into a jar fermentation; Fermentation ends is squeezed, and after squeezing, mash is refiltered to reach clarification; Again through frying in shallow oil wine, storing, blend supervisor and prepare the nourishing function property sea cucumber yellow rice wine of alcoholic strength at 8-20% (v/v).
After sea cucumber hydrolysate and/or homogenate also can carry out sterilising treatment earlier, be added to again through in the brewing yellow rice wine raw material after the boiling.Can sea cucumber hydrolysate and/or homogenate not carried out disinfecting action yet and just directly together the brewing yellow rice wine raw material is carried out diastatic fermentation with yellow rice wine wheat starter and yeast.
Above-mentionedly add sea cucumber hydrolysate and/or homogenate to carry out the co-fermentation preparation in the brewing yellow rice wine raw material step and can be applicable to all traditional technology yellow rice wine (comprise drench meal wine, stand meal wine, feed meal wine etc.) and the novel process yellow rice wine brewing process of (adding the yellow rice wine that purebred song and pure yeast fermentation form) like mechanize; Be applied to the brewing process of the yellow rice wine (comprising wheat koji wine, wine of rice fermented with red yeast, Xiaoqu rice wine etc.) that different distiller's yeasts brewage; Be applied to the brewing process of the yellow rice wine (comprising sticky rice wine, polished rice wine, long-grained nonglutinous rice wine, milled glutinous broomcorn millet wine etc.) that different material brewages; Be applied to the brewing process of all kinds of health yellow rice wine.
Embodiment 1:
Every 20-30g of drying butterfly ginseng, totally 20.Behind a drying butterfly ginseng bubble 24h, be cut into the fritter of 1~2cm size, smash to pieces through stamp mill, after homogenate is collected in high-shear homogenizing machine homogenate.
Selected first-class milled glutinous broomcorn millet 10kg after cleaning, soak, scalding rice, wash rice, adds sea cucumber homogenate 500g, and rice and sea cucumber homogenate mixing with washed add boiling in the hot water, and digestion process constantly stirs with spades and turns over, and that treats becomes reddish-brown; After the well-done gruel that contains nutritive sea cucumber beverage is cooled to 60 ℃, add wheat koji and saccharifying enzyme, insulation saccharification 15min; Then, be cooled to 32 ℃, evenly add the yeast after the activation, fall into fermentor tank, go into a jar back 24h beginning rake, change secondary fermentation over to after head rake article temperature is even; Go into jar fermentation 7 days, fermentation ends is squeezed, and after squeezing, mash is refiltered to reach clarification; Again through frying in shallow oil wine, storing, blend supervisor and prepare the nourishing function property sea cucumber yellow rice wine 12L of alcoholic strength at 11.5% (v/v).
Embodiment 2:
20 of dry Stichopus japonicuss (Japanese stichopus japonicus), about 500g, bubble are cut into fragment after sending out and spending the night; Smash to pieces through stamp mill, homogeneous adds the water of 5 times of sea cucumber weight, adds the stomach en-of sea cucumber weight 1% simultaneously; Regulate pH=2~4, at 50 ℃ of following enzymolysis 20h, temperature rises to 100 ℃, and heating 10min makes enzyme deactivation; Use refrigerated centrifuge, 8000r/min centrifuging separatin non-soluble solid impurity obtains clarifying the about 3000g of sea cucumber hydrolysate.
Selected first-class milled glutinous broomcorn millet is through preparing the nourishing function property sea cucumber yellow rice wine about 12L of alcoholic strength at 8.5% (v/v) with technological process in the instance 1.
Embodiment 3:
20 of dry Stichopus japonicuss (white anus Haiti melon), about 500g, bubble are cut into fragment after sending out and spending the night; Smash to pieces through stamp mill, homogeneous adds the water of 5 times of sea cucumber weight, adds the neutral protease of sea cucumber weight 1% simultaneously; At 60 ℃ of following enzymolysis 16h, temperature rises to 100 ℃, and heating 10min makes enzyme deactivation; Use refrigerated centrifuge, 8000r/min centrifuging separatin non-soluble solid impurity obtains clarifying the about 3000g of sea cucumber hydrolysate.
Selected first-class milled glutinous broomcorn millet is through preparing the nourishing function property sea cucumber yellow rice wine about 12L of alcoholic strength at 19.5% (v/v) with technological process in the instance 1.
Embodiment 4:
30 of dry Stichopus japonicuss (Thelenota ananas (Jaeger)), about 700g, bubble are cut into fragment after sending out and spending the night; Smash to pieces through stamp mill, homogeneous adds the water of 5 times of sea cucumber weight, adds the stomach en-of sea cucumber weight 5% simultaneously; Regulate pH=2~4, at 50 ℃ of following enzymolysis 8h, temperature rises to 100 ℃, and heating 10min makes enzyme deactivation; The papoid that adds sea cucumber weight 1% is regulated pH=7~8, and at 50 ℃ of following enzymolysis 10h, temperature rises to 100 ℃, and heating 10min makes enzyme deactivation.Use high speed freezing centrifuge, 8000r/min centrifuging separatin non-soluble solid impurity obtains clarifying the about 4200g of sea cucumber hydrolysate.
Selected first-class milled glutinous broomcorn millet 15kg is through preparing the nourishing function property sea cucumber yellow rice wine about 18L of alcoholic strength at 15% (v/v) with technological process in the instance 1.
Embodiment 5:
The sea cucumber hydrolysate preparation is with embodiment 4, and selected glutinous rice and rice 15kg are through preparing the nourishing function property sea cucumber yellow rice wine about 18L of alcoholic strength at 18% (v/v) with technological process in the instance 1.
Embodiment 6:
The sea cucumber hydrolysate preparation is prepared the nourishing function property sea cucumber yellow rice wine about 18L of alcoholic strength at 14.5% (v/v) with embodiment 4 through southern rice wine technological process.
Embodiment 7:
To the nourishing function property sea cucumber yellow rice wine that the foregoing description 2 obtains, analyze through methods such as ion chromatography, HPLies, can detect Stichopus japonicus mucopolysaccharide, holothurian collagen, the existence of selenka isoreactivity composition.Simultaneously, have the distinctive strong sweet-smelling of yellow rice wine, fresh and sweet tasty and refreshing, all-ages.
The present invention is applied to modern biotechnology the preparation process of sea cucumber pancebrin and nourishing function property sea cucumber yellow rice wine; The functional ingredient of sea cucumber is transferred in the yellow rice wine to greatest extent; Macromole such as sea cucumber polypeptide, sea cucumber polysaccharide trophic function property composition generates the small-molecule substance that is absorbed by the body easily through mikrobe enzymolysis or bio-transformation mode; And with the complete as far as possible flow process of brewageing sea cucumber is dissolved in the yellow rice wine, do not change its production technology, improve the trophicity of traditional yellow rice wine; Be suitable for wider drunk by people, enhancing human immune.
The present invention does not add any other material beyond the sea cucumber, does not contain sanitas, is novel green marine organism health care drink.

Claims (7)

1. a nourishing function property sea cucumber yellow rice wine is characterized in that, described yellow rice wine is that sea cucumber hydrolysate and/or homogenate were added in the brewing yellow rice wine raw material before fermentation, carries out fermentative prepn again.
2. yellow rice wine as claimed in claim 1 is characterized in that the weight percent that described sea cucumber hydrolysate and/or homogenate are added in the brewing yellow rice wine raw material is 0.5~50%.
3. yellow rice wine as claimed in claim 1 is characterized in that described sea cucumber hydrolysate and/or homogenate had carried out sterilising treatment before or after being added into the brewing yellow rice wine raw material.
4. yellow rice wine as claimed in claim 1 is characterized in that described sea cucumber hydrolysate prepares sea cucumber after with protease hydrolyzed.
5. yellow rice wine as claimed in claim 4 is characterized in that described proteolytic enzyme is any or several kinds in plant protease, animal protease, the microbial protease.
6. yellow rice wine as claimed in claim 4 is characterized in that described proteolytic enzyme is any or several kinds in neutral protease, aspartic protease, the Sumizyme MP.
7. yellow rice wine as claimed in claim 1, it is characterized in that described sea cucumber hydrolysate/or homogenate be one or more preparations from Dalian stichopus japonicus, Russian red ginseng, butterfly ginseng, Japanese stichopus japonicus, Hokkaido sea cucumber, Northwest ginseng, Thelenota ananas (Jaeger), Black Sea ginseng, white abdomen sea cucumber, Red sea ginseng, smoked jujube ginseng, the white anus Haiti melon.
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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102757882A (en) * 2012-08-09 2012-10-31 符莉 Sea cucumber wine and method for preparing same
CN106262842A (en) * 2016-08-17 2017-01-04 黄嘉诚 Monas cuspurpureus Went fermented glutinous rice tonified Qi of the kidney and preparation method thereof
CN106434194A (en) * 2016-08-17 2017-02-22 任浩楠 Anticoagulation and anti-tumor polypeptide health-care wine and preparing method thereof
CN106497741A (en) * 2016-09-23 2017-03-15 山东省海洋资源与环境研究院 A kind of processing method of sea cucumber different tissues low molecular weight polypeptide wine
CN106635589A (en) * 2016-11-30 2017-05-10 山东好当家海洋发展股份有限公司 Preparation method of health-care abalone wine
CN106929555A (en) * 2017-03-29 2017-07-07 山东圣洲海洋生物科技股份有限公司 A kind of preparation method of sea cucumber enzymolysis alcohol extracting component and its alcohol extracting component for preparing and application
CN107090390A (en) * 2017-06-30 2017-08-25 青岛河澄知识产权有限公司 A kind of alcohol based composition of chocolate flavor
CN107118906A (en) * 2017-06-30 2017-09-01 青岛河澄知识产权有限公司 A kind of alcohol based composition of the composition containing sea urchin
CN107216971A (en) * 2017-06-30 2017-09-29 青岛河澄知识产权有限公司 A kind of alcohol based composition of blueberry taste
CN107227229A (en) * 2017-07-25 2017-10-03 山东圣洲海洋生物科技股份有限公司 A kind of sea cucumber wine and preparation method thereof
CN107794158A (en) * 2017-11-01 2018-03-13 中国海洋大学 A kind of preparation method of health marine oligosaccharide yellow rice wine
CN108611235A (en) * 2018-04-09 2018-10-02 中国海洋大学 A kind of preparation method of the double ginseng yellow rice wine of heath-function

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102757882A (en) * 2012-08-09 2012-10-31 符莉 Sea cucumber wine and method for preparing same
CN106262842A (en) * 2016-08-17 2017-01-04 黄嘉诚 Monas cuspurpureus Went fermented glutinous rice tonified Qi of the kidney and preparation method thereof
CN106434194A (en) * 2016-08-17 2017-02-22 任浩楠 Anticoagulation and anti-tumor polypeptide health-care wine and preparing method thereof
CN106497741A (en) * 2016-09-23 2017-03-15 山东省海洋资源与环境研究院 A kind of processing method of sea cucumber different tissues low molecular weight polypeptide wine
CN106635589A (en) * 2016-11-30 2017-05-10 山东好当家海洋发展股份有限公司 Preparation method of health-care abalone wine
CN106929555A (en) * 2017-03-29 2017-07-07 山东圣洲海洋生物科技股份有限公司 A kind of preparation method of sea cucumber enzymolysis alcohol extracting component and its alcohol extracting component for preparing and application
CN106929555B (en) * 2017-03-29 2020-05-15 山东圣洲海洋生物科技股份有限公司 Preparation method of sea cucumber enzymolysis-alcohol extraction component, alcohol extraction component prepared by preparation method and application of alcohol extraction component
CN107118906A (en) * 2017-06-30 2017-09-01 青岛河澄知识产权有限公司 A kind of alcohol based composition of the composition containing sea urchin
CN107216971A (en) * 2017-06-30 2017-09-29 青岛河澄知识产权有限公司 A kind of alcohol based composition of blueberry taste
CN107090390A (en) * 2017-06-30 2017-08-25 青岛河澄知识产权有限公司 A kind of alcohol based composition of chocolate flavor
CN107227229A (en) * 2017-07-25 2017-10-03 山东圣洲海洋生物科技股份有限公司 A kind of sea cucumber wine and preparation method thereof
CN107794158A (en) * 2017-11-01 2018-03-13 中国海洋大学 A kind of preparation method of health marine oligosaccharide yellow rice wine
CN108611235A (en) * 2018-04-09 2018-10-02 中国海洋大学 A kind of preparation method of the double ginseng yellow rice wine of heath-function

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