CN102925320A - Health wine containing longan, clausena lansium, aloe, sapota and pawpaw and technology thereof - Google Patents
Health wine containing longan, clausena lansium, aloe, sapota and pawpaw and technology thereof Download PDFInfo
- Publication number
- CN102925320A CN102925320A CN2012104998427A CN201210499842A CN102925320A CN 102925320 A CN102925320 A CN 102925320A CN 2012104998427 A CN2012104998427 A CN 2012104998427A CN 201210499842 A CN201210499842 A CN 201210499842A CN 102925320 A CN102925320 A CN 102925320A
- Authority
- CN
- China
- Prior art keywords
- longan
- wine
- yeast
- fermentation
- fruit juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention provides a method for preparing a health wine containing longan, clausena lansium, aloe, sapota and/or pawpaw. The method comprises the following steps of: adding yeast with flocculation optimization characteristics and a fermentation aid into the longan juice for fermentation; and then adding clausena lansium, aloe, sapota and/or pawpaw juice to obtain the health wine.
Description
Technical field
The invention belongs to fermentation technique and brewing technical field, particularly, the present invention relates to health fruit wine and the technique thereof of usefulness longan and Calusena lansium, aloe, sapota, pawpaw.
Background technology
The application is the part continuation application of Chinese patent application 201210027412 and 201210027411.
The wine brewing take fruit as fermenting raw materials, the fragrance that can bring the strong various individuals such as fruital to have a good opinion.For example, the inventor's Chinese patent 200910114150 discloses the method take longan and sugar cane juice as raw material production liquor, and this wine can be with the delicate fragrance of longan and sugarcane.And for example, the inventor's Chinese patent 200910114151 discloses the method take longan and sugar cane juice as the raw material production cognac, and this wine also can be with the delicate fragrance of longan and sugarcane.
Yet the raw material that these wine use is expensive than grain, causes cost higher.Although some yeast saccharomyces cerevisiae itself can be served unique local flavor to the wine band, this class yeast often but loses some required in the wine brewing industry good operational characteristiies, such as flocculence.Set out with these yeast and to carry out mutagenesis screening, although can improve operational characteristic, flavor characteristics tends to lose in mutagenesis.
For this reason, the inventor is through long-term and arduous research, and having developed new is the technique of fermenting raw materials liquor with grain and longan.The peculiar flavour that the wine of this technique preparation not only can keep yeast saccharomyces cerevisiae to bring, thus reduce even need not the use of comparatively expensive raw material, and have good operational characteristic, and make things convenient for brewing process, further saved cost.More surprisingly, the flocculence of employed yeast changes along with the variation of sugar degree in the fermentating wine in this technique, and flocculating rate is low when sugar degree is high, is of value to abundant fermentation, and flocculating rate is high when sugar degree is low, is convenient to the separation of wine liquid after the fermentation ends.
In addition, after mostly prior art is various pulp are directly pulled an oar or squeeze the juice, ferment as raw material, yet the inventor further studies discovery some pulp, pulp such as Calusena lansium, aloe, sapota, pawpaw, although water content is higher, the local flavor of itself is lighter, and directly slurrying is as raw material, step by fermentation again, its local flavor can not brought in the wine that last fermentation makes basically.In view of the sugar degree of these pulp is lower, the inventor directly after using grain and longan fermented alcoholic, directly adds the fruit juice of these pulp, and the wine product that are prepared into more can keep the local flavor of above-mentioned pulp not only with longan and local flavor that yeast has.
Summary of the invention
The technique of the preparation longan that the technical problem to be solved in the present invention is to provide new and the health preserving wine of Calusena lansium, aloe, sapota and/or pawpaw.In addition, the present invention also provides the health preserving wine with this explained hereafter.
Particularly, in first aspect, the invention provides the method for the health preserving wine of fermentation preparation longan and Calusena lansium, aloe, sapota and/or pawpaw, it comprises:
(1) get rice and pulverize after, soak and boil, then add α-amylase and liquefy, obtain the liquefaction material;
(2) get longan and pulverize after, add water and cellulase and under acidic conditions, process, get longan juice;
(3) the longan juice that the liquefaction material that step (1) is obtained and step (2) obtain mixes, and is adjusted to acidity, adds saccharifying enzyme and carries out saccharification, obtains saccharified liquid;
(4) saccharified liquid that obtains to step (2) adds yeast and fermentation assistant with flocculation optimization characteristics and ferments, and obtains fermented liquid;
(5) supernatant liquor of the wine liquid of filtration step (4) acquisition is chosen wantonly supernatant liquor is distilled, and gets longan local flavor wine; With
(6) the longan local flavor wine that obtains to step (5) adds Calusena lansium fruit juice, aloe fruit juice, sapota fruit juice and/or pawpaw fruit juice, obtains health preserving wine.
In this article, the health preserving wine of longan and Calusena lansium, aloe, sapota and/or pawpaw is take longan as raw material, simultaneously to be selected from Calusena lansium, aloe, sapota and the pawpaw one or more as raw material, the health preserving wine for preparing.
In this article, it is low that the flocculation optimization characteristics refer to yeast flocculating rate under sugary environment, and flocculating rate is high under the sugar-free environment.This specific character is especially useful for the wine brewing process.Because at the fermentation initial stage, sugar degree is high in the fermented liquid, do not have flocculation character or the low yeast of flocculating rate this moment, will make it keep suspended state in fermented liquid as far as possible, thereby so that fermentation is more abundant, improve fermentation efficiency; When fermentation ends, sugar degree is low in the fermented liquid, and have flocculation character or the high yeast of flocculating rate this moment, will easily be deposited to the fermentor tank bottom, is convenient to collect the wine body after fermentation stops.
Preferably in the method for first aspect present invention, the weight ratio of rice and longan is 1～10: 0.5～5, is preferably 3～8: 0.8: 1.2, and more preferably 5: 1.
In the present invention, longan can directly be squeezed the juice, but uses cellulose treatment behind the preferred thin up, and more preferably the add-on of cellulase is 1～10U/ gram longan raw material.Preferably in the method for first aspect present invention, in step (2), acid pH is 4.5～6.5, is preferably 5.0～6.0, more preferably 5.5.Acid adjusting can be carried out with lactic acid.
In the present invention, liquefaction and saccharification can be carried out according to grain liquefaction and the saccharifying of this area routine.Wherein used reagent has been very ripe commodity all such as amylase and saccharifying enzyme.Preferably in the method for first aspect present invention, the condition of liquefaction is: the α-amylase consumption is 5～15U/ gram rice raw material, in 50～60 ℃ of stirrings 15～60 minutes, then is warming up to 85～97 ℃ and continues to stir 20～60 minutes.Also preferred in the method for first aspect present invention, the condition of saccharification is: add saccharifying enzyme 100～300U/ in 50～65 ℃ and restrain rice raw material, be incubated 45～120 minutes.
Preferably in the method for first aspect present invention, in step (3), being adjusted to acidity is newborn acid for adjusting pH to 4.0～4.8, preferably regulates pH to 4.1～4.5, more preferably regulates pH to 4.2.
Preferably in the method for first aspect present invention, yeast with flocculation optimization characteristics is the yeast that comprises flocculation protein variant gene, the nucleotide sequence of described flocculation protein variant gene is shown in SEQ ID No:1, and the aminoacid sequence of the protein variant of its coding is shown in SEQ ID No:2.The aminoacid sequence of wild-type flocculation albumen shown in GenBank accession number CAA55024.1, its can give do not have flocculation character yeast with flocculation character.Although the flocculation character that wild-type flocculation albumen is given to yeast is stronger, but this character is also very strong under sugary environment, caused like this in the fermenting process yeast also easily to be deposited in the fermentor tank bottom, caused fermentation efficiency low, therefore be not promoted in the practice.The inventor in our fermentation has found accidentally that through studying for a long period of time a strain has the yeast of flocculation optimization characteristics, through commissioned research, finds that it is the sudden change that at least three place's amino acid sites have occured with respect to wild-type flocculation albumen flocculation albumen.The protein variant gene that should flocculate imports other existing yeast, as not having the yeast of flocculation character, can give this Yeast Flocculation optimization characteristics, and not change the original fermented flavour of this yeast.Therefore, so that have fermented flavour but do not have the flocculation optimization characteristics existing yeast can be re-used.
Preferably in the method for first aspect present invention, fermentation assistant is Fermaid K.This is the fermentation assistant very useful to yeast fermentation, at present commercialization.
In the method for first aspect present invention, fermenting process can carry out according to the fermentation process of routine.Usually the judge index of fermentation ends is to ferment to residual sugar content＜4 gram/L.Preferably in the method for first aspect present invention, fermentation is carried out in two steps, and wherein the leavening temperature of the first step is higher than the leavening temperature of second step.More preferably wherein the leavening temperature of the first step is 23～35 ℃, and the leavening temperature of second step is 18～22 ℃.In addition more preferably wherein the fermentation time of the first step be 6～48 hours, and the fermentation time of second step is 9～12 days.
In the method for first aspect present invention, the supernatant liquor of the wine liquid that filtration step (4) obtains can be directly as the wine product, and it is with the longan local flavor.Preferably in the method for first aspect present invention, after the supernatant liquor of the wine liquid that filtration step (4) obtains, distill, more preferably carry out twice distillation.After the distillation, except blending with Calusena lansium fruit juice, aloe fruit juice, sapota fruit juice and/or pawpaw fruit juice, the method for first aspect present invention can also comprise the step of filtration and/or ageing.
In the method for first aspect present invention, Calusena lansium fruit juice, aloe fruit juice, sapota fruit juice and/or pawpaw fruit juice can use conventional juice extracting technology preparation, but lower for water content in some pulp, then the pulp of pulverizing can be added the water mixing and produce fruit juice.
In second aspect, the invention provides the health preserving wine of the method preparation of first aspect present invention.This wine can keep the fermented flavour of original yeast, and almost can't ferment with Calusena lansium fruit juice, aloe fruit juice, sapota fruit juice and/or pawpaw fruit juice etc. and to introduce local flavor in the wine, and be convenient to the later stage purifying of wine liquid, because the yeast major sedimentary is in the fermentor tank bottom, only need to get the supernatant of wine liquid, the wine body that the simple filtration of process can obtain to clarify.
The present invention has following advantages and effect: when sugar degree is high in fermentation primary fermentation liquid, yeast will make it keep suspended state in fermented liquid as far as possible, thereby so that fermentation is more abundant, improve fermentation efficiency; When sugar degree is low in the fermentation ends fermented liquid, yeast will easily be deposited to the fermentor tank bottom, be convenient to collect the wine body after fermentation stops; Can give yeast with the flocculation optimization characteristics, thereby can utilize the good and flocculation character not good yeast of original fermentation character, take full advantage of the yeast resource of present fermentation plant and brewery; Wine of the present invention also can be inherited the characteristic of the good yeast of original fermentation character with sugarcane delicate fragrance, fragrance is attractive, can reach the effect similar to the raw material that adds the cost costliness; Wine of the present invention has used grain as fermentation raw material, has reduced production cost; The wine product further almost can't ferment with Calusena lansium fruit juice, aloe fruit juice, sapota fruit juice and/or pawpaw fruit juice etc. and introduce local flavor in the wine.
For the ease of understanding, below will describe in detail the present invention by specific embodiment.It needs to be noted, specific examples only is in order to illustrate, not consist of limitation of the scope of the invention.Obviously those of ordinary skill in the art can illustrate according to this paper, within the scope of the invention the present invention is made various corrections and change, and these corrections and change are also included in the scope of the present invention.In addition, the present invention has quoted open source literature, and these documents also are in order more clearly to describe the present invention, and their full text content is all included the present invention in and carried out reference, just look like they full text in specification sheets of the present invention repeated description excessively the same.
Embodiment
Following this paper will describe invention by specific embodiment.As not specializing part, listed method is implemented in the reference that can quote according to brewing technology that those skilled in the art were familiar with and gene recombination technology handbook and this paper.In addition, employed material and facility all can be bought from the market among the embodiment.
The acquisition of the yeast of embodiment 1 of fine qualityization of flocculence
Gene order (SEQ ID No:1 according to our design, the aminoacid sequence of the protein variant of its coding is SEQ ID No:2), entrust the synthetic flocculation protein variant gene that we find of Guangdong Jida Genetic Pharmaceutical Engineering Research Center Co., Ltd. and be built in the yeast saccharomyces cerevisiae by commercial sources.Clone's process is carried out with reference to the operational guidance of " molecular cloning experiment guide " and used commercialization reagent, and concise and to the point process is as follows:
Pass through automatic dna synthesizer, the nucleic acid fragment of synthetic flocculation protein variant gene, with T4 polynucleotide kinase (available from TaKaRa company) 5 ' end of these nucleic acid fragments is carried out phosphorylation, then equimolar ratio is mixed behind these nucleic acid fragments in 75 ℃ of sex change 5 minutes, then annealing is cooled to 12 ℃, adds T4DNA ligase enzyme (purchase white TaKaRa company) and connects 12 hours.Then, get the above-mentioned connection product of 1 μ L and in 50 μ L reaction volumes, carry out pcr amplification, wherein forward primer (has been introduced EcoR I restriction enzyme site) shown in the SEQ IDNo:3 of sequence table, reverse primer (introduced Xba I restriction enzyme site) shown in the SEQ ID No:4 of sequence table, reaction conditions was: with 94 ℃ of sex change 2 minutes, then extend with 94 ℃ of sex change 30 seconds, 63 ℃ of annealing 60 seconds and 72 ℃ and carried out 30 circulations in 90 seconds, extended 12 minutes with 72 ℃ at last and be cooled to 4 ℃.
The above-mentioned PCR product of agarose gel electrophoresis, reclaim the approximately fragment of 4.5kb size, with EcoR I and this fragment of Xba I double digestion, and be connected with the T4DNA ligase enzyme through the pYESS2/CT of these two endonuclease digestions plasmid (can available from Invitrogen company), electrotransformation changes the pYESS-fln plasmid over to yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) QN732 strain (available from the easy many midwiferys thing in Guangxi Science and Technology Ltd., it is non-solidifying wadding yeast, but in the wine that fermentation produces light chocolate flavor is arranged) in, be coated on the selective medium and cultivate, after getting the yeast that grows and extracting total DNA, with above-mentioned forward primer and reverse primer pcr amplification, agarose gel electrophoresis find the to have an appointment fragment of 4.5kb size shows that the gene shown in the SEQ ID No:1 of sequence table having been imported yeast saccharomyces cerevisiae has suffered.Simultaneously, there is the pYESS2/CT plasmid electricity of wild-type flocculation protein gene to be transformed into this non-solidifying wadding yeast pYESS2/CT empty plasmid and clone, respectively as negative control and positive control.
We detect liquid (50mmol/L Trisodium Citrate, 5mmol/L EDTA, 20mmol/L CaCl with the 20mL flocculation
2, pH4.5; And add respectively the material of following final concentration: do not add (sugar-free), 1M glucose) place the 50mL shaking flask, add respectively above-mentioned each yeast cell 1 and restrain (weight in wet base), with 30 ℃, 100r/min shaking culture 2 hours.Then, get the 5mL cell suspending liquid to the 10mL test tube, at once at the liquid level 200 μ L that take a sample, vertically left standstill 5 minutes, then at the liquid level 200 μ L that take a sample, measure respectively the OD600 value before and after vertically leaving standstill, calculate flocculating rate (flocculating rate=(the OD600 value after 1-vertically leaves standstill/vertically leave standstill front OD600 value) * 100%).The result is as shown in table 1, and yeast saccharomyces cerevisiae QN732 does not have flocculation character substantially; After having cloned wild-type flocculation protein gene, no matter at sugar-free or under sugary environment, yeast all will have flocculation character; The yeast that flocculation protein variant gene of the present invention changes over to does not have flocculation character under sugary environment, will keep the suspended state fermentation, and will have flocculation character under the sugar-free environment, easily is deposited to the fermentor tank bottom, is convenient to collect after fermentation stops.
The flocculating rate of each yeast of table 1 under sugary or not sugary condition
| Flocculation detect liquid the gene of yeast | Empty carrier | Flocculation protein variant gene | Wild-type flocculation protein gene |
| Sugar-free | 7％ | 66％ | 73％ |
| Contain glucose | 6％ | 12％ | 58％ |
The preparation of embodiment 2 longan wines
500 gram rice are ground, add 700 gram water soakings 1 hour, then boil, add 2 kg of water and α-amylase (can match grey hair ferment Products Co., Ltd available from Nanning) 10U/ and restrain rice raw material, stirred 30 minutes in 55 ℃, then be warming up to 95 ℃ and continue to stir 30 minutes, make rice liquefaction, get the rice liquefier.Getting fresh longan pulp 100 grams pulverizes, the liquid and the solid residue that obtain after pulverize add 400 gram water and cellulase (can match grey hair ferment Products Co., Ltd available from Nanning) 2U/ gram longan pulp raw material, add newborn acid for adjusting pH to 5.0, in 50 ℃ of stirrings 60 minutes, get longan juice.After rice liquefier and longan juice mixed, add newborn acid for adjusting pH to 4.2, add saccharifying enzyme (can match grey hair ferment Products Co., Ltd available from Nanning) 150U/ in 58 ℃ and restrain rice raw material, be incubated 90 minutes, obtain saccharified liquid after removing poor slag.
With above-mentioned saccharified liquid pack into the sterilization fermentor tank, the clone who adds embodiment 1 has yeast 2 gram (dry weight) and the fermentation assistant Fermaid K of flocculation protein variant gene (can available from the outstanding rabbit industry and trade in Shanghai company limited) 5 to restrain, in 28 ℃ of fermentations 24 hours, then temperature is controlled at 18～22 ℃, sealing and fermenting 9～12 days.When residual sugar＜4 gram/L, fermentation ends because this moment, yeast was deposited at the bottom of the tank substantially, therefore can obtain supernatant liquor part simple filtration the wine body of clarification.
The heating wine body distills to boiling, and collecting ethanol content is the distillate of 28% (vol), as the former wine of fore-running.The former wine of fore-running is carried out multiple steaming, discard a liquid of the initial ethanol content 1% of distillation, collect distillate after this, when the distillate ethanol content of collecting reaches 55% (vol), stop to collect, obtain longan wine.
Blending of embodiment 3 Calusena lansium fruit juice
Get fresh Calusena lansium pulp 100 grams and pulverize, the liquid and the solid residue that obtain after pulverize add 100 gram water, the rear filtration that stirs, and filtrate is Calusena lansium fruit juice.The longan wine 1L that gets embodiment 2 preparation mixes with 50mL Calusena lansium fruit juice, ageing 3 months or more than.With longan delicate fragrance, and light chocolate flavor is arranged in the longan that obtains and the Calusena lansium health preserving wine, in the mouthfeel of wine with certain Calusena lansium flavor.
Blending of embodiment 4 aloe fruit juice
Get fresh aloe 100 and restrain the rear filtration of squeezing the juice, filtrate is aloe fruit juice.The longan wine 1L that gets embodiment 2 preparation mixes with 50mL aloe fruit juice, ageing 3 months or more than.With strong longan delicate fragrance, and light chocolate flavor is arranged in the longan that obtains and the aloe health wine, clearly distinguish the flavor of with certain aloe in the mouthfeel of wine.
Blending of embodiment 5 sapota fruit juice
Get fresh sapota pulp 100 grams and pulverize, the liquid and the solid residue that obtain after pulverize add 100 gram water, the rear filtration that stirs, and filtrate is sapota fruit juice.The longan wine 1L that gets embodiment 2 preparation mixes with 50mL sapota fruit juice, ageing 3 months or more than.With strong longan delicate fragrance, and light sapota fragrance and chocolate flavor are arranged in the longan that obtains and the sapota health preserving wine.
Blending of embodiment 6 pawpaw fruit juice
Get fresh pawpaw pulp 100 grams and pulverize, the liquid and the solid residue that obtain after pulverize add 100 gram water, the rear filtration that stirs, and filtrate is pawpaw fruit juice.The longan wine 1L that gets embodiment 2 preparation mixes with 50mL pawpaw fruit juice, ageing 3 months or more than.With strong longan delicate fragrance, and light pawpaw fragrance and chocolate flavor are arranged in the longan that obtains and the pawpaw health preserving wine.
Claims (10)
1. fermentation prepares the method for the health preserving wine of longan and Calusena lansium, aloe, sapota and/or pawpaw, and it comprises:
(1) get rice and pulverize after, soak and boil, then add α-amylase and liquefy, obtain the liquefaction material;
(2) get longan and pulverize after, add water and cellulase and under acidic conditions, process, get longan juice;
(3) the longan juice that the liquefaction material that step (1) is obtained and step (2) obtain mixes, and is adjusted to acidity, adds saccharifying enzyme and carries out saccharification, obtains saccharified liquid;
(4) saccharified liquid that obtains to step (2) adds yeast and fermentation assistant with flocculation optimization characteristics and ferments, and obtains fermented liquid;
(5) supernatant liquor of the wine liquid of filtration step (4) acquisition is chosen wantonly supernatant liquor is distilled, and gets longan local flavor wine; With
(6) the longan local flavor wine that obtains to step (5) adds Calusena lansium fruit juice, aloe fruit juice, sapota fruit juice and/or pawpaw fruit juice, obtains health preserving wine.
2. method claimed in claim 1, wherein the weight ratio of rice and longan is 1～10: 0.5～5, is preferably 3～8: 0.8: 1.2, more preferably 5: 1.
3. claim 1 or 2 described methods, wherein acid pH is 4.5～6.5 in the step (2), is preferably 5.0～6.0, more preferably 5.5.
4. method claimed in claim 1, wherein acid pH is 4.0～4.8 in the step (3), is preferably 4.1～4.5, more preferably 4.2.
5. method claimed in claim 1, the yeast that wherein has the flocculation optimization characteristics is the yeast that comprises flocculation protein variant gene, the nucleotide sequence of described flocculation protein variant gene is shown in SEQ ID No:1.
6. method claimed in claim 1, wherein fermentation assistant is Fermaid K.
7. method claimed in claim 1 is wherein fermented and is carried out in two steps, and wherein the leavening temperature of the first step is higher than the leavening temperature of second step.
8. method claimed in claim 7, wherein the leavening temperature of the first step is 23～35 ℃, and the leavening temperature of second step is 18～22 ℃.
9. method claimed in claim 7, wherein the fermentation time of the first step is 6～48 hours, and the fermentation time of second step is 9～12 days.
10. the health preserving wine of the arbitrary described method of claim 1～9 preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104998427A CN102925320A (en) | 2012-11-29 | 2012-11-29 | Health wine containing longan, clausena lansium, aloe, sapota and pawpaw and technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104998427A CN102925320A (en) | 2012-11-29 | 2012-11-29 | Health wine containing longan, clausena lansium, aloe, sapota and pawpaw and technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102925320A true CN102925320A (en) | 2013-02-13 |
Family
ID=47640252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104998427A Pending CN102925320A (en) | 2012-11-29 | 2012-11-29 | Health wine containing longan, clausena lansium, aloe, sapota and pawpaw and technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102925320A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103468466A (en) * | 2013-08-14 | 2013-12-25 | 李金发 | Aloe vera wine and production technology thereof |
| CN104293612A (en) * | 2014-09-23 | 2015-01-21 | 张豪心 | Health tonic wine of Chinese wampee fruit, white fungus and snow pear |
| CN104522783A (en) * | 2014-12-30 | 2015-04-22 | 北海万物盛生物技术开发有限公司 | Chinese wampee enzyme drink and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101402904A (en) * | 2008-10-21 | 2009-04-08 | 叶长东 | Longan fermented distilled liquor |
| CN101602994A (en) * | 2009-07-13 | 2009-12-16 | 叶长东 | A kind of brewing method of beauty and health care wine |
| CN101649269A (en) * | 2009-06-16 | 2010-02-17 | 叶长东 | Method for brewing longan cane-juice wine |
| CN101993805A (en) * | 2009-08-10 | 2011-03-30 | 凌怀宇 | Fruit juicy white wine |
| CN102586050A (en) * | 2012-02-08 | 2012-07-18 | 叶长东 | Distilled liquor prepared by fermenting grains and sugar cane juice and process thereof |
-
2012
- 2012-11-29 CN CN2012104998427A patent/CN102925320A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101402904A (en) * | 2008-10-21 | 2009-04-08 | 叶长东 | Longan fermented distilled liquor |
| CN101649269A (en) * | 2009-06-16 | 2010-02-17 | 叶长东 | Method for brewing longan cane-juice wine |
| CN101602994A (en) * | 2009-07-13 | 2009-12-16 | 叶长东 | A kind of brewing method of beauty and health care wine |
| CN101993805A (en) * | 2009-08-10 | 2011-03-30 | 凌怀宇 | Fruit juicy white wine |
| CN102586050A (en) * | 2012-02-08 | 2012-07-18 | 叶长东 | Distilled liquor prepared by fermenting grains and sugar cane juice and process thereof |
Non-Patent Citations (4)
| Title |
|---|
| WATARI,J.: "Molecular cloning and analysis of the yeast flocculation gene FLO1", 《YEAST》 * |
| 万日余等: "纤维素酶在草莓汁生产中的应用", 《食品科学》 * |
| 卢士林等: "《食品标签知识问答》", 28 February 1991, 大连理工大学出版社 * |
| 李升锋等: "龙眼果肉的研究与开发", 《福建果树》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103468466A (en) * | 2013-08-14 | 2013-12-25 | 李金发 | Aloe vera wine and production technology thereof |
| CN103468466B (en) * | 2013-08-14 | 2014-12-10 | 李金发 | Aloe vera wine and production technology thereof |
| CN104293612A (en) * | 2014-09-23 | 2015-01-21 | 张豪心 | Health tonic wine of Chinese wampee fruit, white fungus and snow pear |
| CN104293612B (en) * | 2014-09-23 | 2016-12-21 | 青岛玉兰祥商务服务有限公司 | A kind of health-care tonic wine |
| CN104522783A (en) * | 2014-12-30 | 2015-04-22 | 北海万物盛生物技术开发有限公司 | Chinese wampee enzyme drink and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102978063A (en) | Healthcare wine prepared from longans and passion fruits or dragon fruits and process thereof | |
| CN102586050B (en) | Distilled liquor prepared by fermenting grains and sugar cane juice and process thereof | |
| Urbanczyk et al. | Sake yeast strains have difficulty in entering a quiescent state after cell growth cessation | |
| CN102807940A (en) | Health-maintaining un-distilled liquor made of longan, phyllanthus emblica, olive, hawthorn and passion fruit and technology thereof | |
| CN100371431C (en) | Method for making spirit with cereal grain as raw materials by using enzyme method fermentation multiple-yeast mixed-culturing technology | |
| CN107299123A (en) | The variant of glucoamylase | |
| AU2006202609A1 (en) | Use of corn with low gelatinization temperature for production of fermentation based products | |
| CN101717709A (en) | Preparation method of cordyceps wine | |
| CN102199556A (en) | Saccharomyces cerevisiae genetic engineering bacteria with high ester yield and construction method thereof | |
| CN101880614B (en) | Method for brewing walnut wine | |
| CN101475900B (en) | Production process for brewing apricot fruit vinegar from apricot peel pomace | |
| CN101805676A (en) | Use yeast extract beer flavor beverage method for improving fragrance and improve fragrance after beer flavor beverage | |
| CN102899236A (en) | Process method for brewing ginseng vinegar by immobilized fermentation | |
| CN102586049B (en) | Non-distilled liquor prepared by fermenting grains and sugarcane juice and process thereof | |
| CN108064270A (en) | It is used to prepare the yeast of alcoholic beverages | |
| CN102925320A (en) | Health wine containing longan, clausena lansium, aloe, sapota and pawpaw and technology thereof | |
| CN113621528B (en) | Saccharomyces cerevisiae strain with low yield of fusel and high yield of ester and application of saccharomyces cerevisiae strain in fermented food | |
| CN104911067A (en) | High amino acid nitrogen yellow wine and preparation method | |
| CN110734830B (en) | Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation | |
| US20180105843A1 (en) | Alcoholic fermentation process in the presence of a high alcohol tolerant yeast and a maltotriose positive yeast | |
| CN100471942C (en) | Technical method for producing distillate spirits through enzyme method of liquid saccharified rejuvenation cultivation by using rice as raw material | |
| CN103865741A (en) | Method for preparing high-degree liquid state white spirit by using yellow rice wine | |
| JP6795402B2 (en) | Manufacturing method of sugar-containing liquid | |
| CN102876542B (en) | Yellow liquor from white granulated sugar and making method thereof | |
| CN102676339A (en) | Fermenting method of papermulberry peach brandy and application 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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |