CN103232915B - Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof - Google Patents
Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof Download PDFInfo
- Publication number
- CN103232915B CN103232915B CN 201310104202 CN201310104202A CN103232915B CN 103232915 B CN103232915 B CN 103232915B CN 201310104202 CN201310104202 CN 201310104202 CN 201310104202 A CN201310104202 A CN 201310104202A CN 103232915 B CN103232915 B CN 103232915B
- Authority
- CN
- China
- Prior art keywords
- parts
- rice
- wine
- juice
- glutinous rice
- 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.)
- Active
Links
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 26
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000756943 Codonopsis Species 0.000 title abstract 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 43
- 235000009566 rice Nutrition 0.000 claims abstract description 43
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 9
- 235000015489 Emblica officinalis Nutrition 0.000 claims abstract description 9
- 241000208688 Eucommia Species 0.000 claims abstract description 9
- 241000196123 Matteuccia Species 0.000 claims abstract description 9
- 235000007899 Matteuccia struthiopteris Nutrition 0.000 claims abstract description 9
- 235000017524 noni Nutrition 0.000 claims abstract description 9
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 8
- 235000002710 Ilex cornuta Nutrition 0.000 claims abstract description 7
- 241001310146 Ilex cornuta Species 0.000 claims abstract description 7
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000131316 Panax pseudoginseng Species 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 16
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 16
- 235000008434 ginseng Nutrition 0.000 claims description 16
- 241000220324 Pyrus Species 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 244000131360 Morinda citrifolia Species 0.000 claims description 7
- 235000008898 Morinda citrifolia Nutrition 0.000 claims description 7
- 235000008248 Morinda citrifolia var citrifolia Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000015206 pear juice Nutrition 0.000 claims description 6
- 235000021017 pears Nutrition 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000000638 solvent extraction Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 13
- 240000007594 Oryza sativa Species 0.000 abstract description 30
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 210000000988 bone and bone Anatomy 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 210000003205 muscle Anatomy 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000157491 Morinda Species 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 239000009759 San-Chi Substances 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 210000003754 fetus Anatomy 0.000 abstract 1
- 230000006651 lactation Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 230000008929 regeneration Effects 0.000 abstract 1
- 238000011069 regeneration method Methods 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 235000019990 fruit wine Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a radix codonopsis lanceolatae-containing tea rice wine, which is prepared from the following raw materials, by weight: 180-200 parts of glutinous rice, 20-30 parts of rice, 5-6 parts of immature chinese holly leaf, 3-4 parts of radix codonopsis lanceolatae, 2-3 parts of sanchi, 2-3 parts of eucommia bark, 1-2 parts of emblic leafflower fruit, 2-3 parts of grape leaf, 1-2 parts of medicinal morinda root, 2-3 parts of matteuccia struthiopteris, 5-6 parts of pear, 1-2 parts of pear flower, 1-2 parts of sweet distiller's yeast, 2-3 parts of bran koji, and 20-30 parts of distillate spirit. According to the present invention, the radix codonopsis lanceolatae is added to the produced rice wine so as to provide effects of blood enriching, lactation promoting, heat clearing, detoxication, swelling subsiding and pus discharging; the matteuccia struthiopteris can provide effects of heat clearing, detoxication, blood cooling and bleeding stopping; the medicinal morinda root can provide effects of kidney invigorating, yang benefitting, wind-evil dispelling, dampness eliminating, bone strengthening and muscle strengthening; the eucommia bark can provide effects of blood pressure lowering, liver and kidney invigorating, bone and muscle strengthening and fetus soothing; the emblic leafflower fruit can provide effects of heat clearing, blood cooling, digestion promoting, stomach invigorating, body fluid regeneration and thirst quenching; and the rice wine has characteristics of low alcoholicity, mellow taste, rich fragrance, and good nutrition value.
Description
Technical field
The present invention relates to a kind of rice wine, relate in particular to a kind of tea rice wine containing tetraphyllous ginseng and preparation method thereof.
Background technology
As everyone knows, sticky rice wine is made by glutinous rice saccharification secondary fermentation, ethanol content is lower, containing nutritive substances such as abundant carbohydrate, VITAMIN, good nourishing effects is arranged, be called again glutinous rice wine, sweet wine, fermented glutinous rice, brewing process is simple, taste is fragrant and sweet pure and sweet, and ethanol content is lower, and obvious fermented wine fragrance is arranged.Fruit wine has obvious fruit aroma, initially ferments fruit wine fruital flavor complete strong, but lacks the alcohol flavor of wine, and the kind of horn of plenty rice wine of the present invention and taste and developed and both have fruit wine fragrance have again the rice wine of healthy nutritive value.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of tea rice wine containing tetraphyllous ginseng and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of tea rice wine containing tetraphyllous ginseng is to be made by the raw material of following weight parts:
Glutinous rice 180-200, rice 20-30, Leaf of Chinese Holly 5-6, tetraphyllous ginseng 3-4, pseudo-ginseng 2-3, bark of eucommia 2-3, phyllanthus emblica 1-2, grape leaf 2-3, Root of Medicinal Indian mulberry 1-2, Matteuccia struthiopteri 2-3, pears 5-6, pear flower 1-2, koji 1-2, wheat bran 2-3, white wine 20-30.
A kind of preparation method of the tea rice wine containing tetraphyllous ginseng comprises the following steps:
(1) rice, Leaf of Chinese Holly are cleaned after co-grinding, add a small amount of clear water to soak after 3-4 hour and boil, add again amylase after cooling, liquefaction 10-15 minute under 80-90 ℃, filter and obtain rice liquefaction material;
(2) glutinous rice is cleaned, with the clear water of 25-30 ℃, soaked 5-6 hour, make grain of rice full of water, pull again glutinous rice out and drain away the water, in the sealing bucket of packing into together with rice liquefaction material, well-done to glutinous rice with heating in water bath 50-60 minute under 90-100 ℃, again glutinous rice is spread out, naturally cooled to 30-40 ℃;
(3) saccharification: the glutinous rice cooked is put into to brewing barrel, and compacting smooths gently, and place in the middle of Herba Gonostegiae Hirtae is hollowed out, koji is sent into to glutinous rice and hollow out place, koji with the warm water activation 25-30 minute of 30-35 ℃, seals brewing barrel, saccharification 35-40 hour at the temperature of 25-35 ℃ before use;
(4) tetraphyllous ginseng, pseudo-ginseng, the bark of eucommia, phyllanthus emblica, grape leaf, Root of Medicinal Indian mulberry, Matteuccia struthiopteri are drained after cleaning, co-grinding, send in pot for solvent extraction, then add white wine, and 4-6 days is soaked in sealing, with 80-100 order filter-cloth filtering, removes slag, and obtains the Chinese medicine vat liquor;
(5) pears are removed the peel after stoning is cleaned and squeezed the juice, filter to obtain fruit juice, pear flower is cleaned, at 95-100 ℃ of lower steam blanching 3-4 minute, cooling rear pulverizing rapidly, mix with fruit juice, obtains pear juice;
(6) Secondary Fermentation: take out saccharified liquid, by after rice wine juice and rice distiller grain centrifugation, rice wine juice mixes with Chinese medicine vat liquor, pear juice, adds the wheat bran activated, after stirring, at 25-30 ℃ of bottom fermentation 3-5 days,, vinosity sweet to fragrant odour, wine liquid do not rushed nose and got final product;
(7) decoct: by 50-60 order filter-cloth filtering for above-mentioned fermented liquid, filtrate is sent in clean container, is heated to boiling, then uses slow fire boiling 15-20 hour;
(8) filling: quantitative filling after being cooled to 10-15 ℃.
Compared with prior art, advantage of the present invention is:
The tetraphyllous ginseng added in the rice wine that the present invention produces can be enriched blood and be led to newborn, clearing heat and detoxicating, detumescence and apocenosis, Matteuccia struthiopteri can clearing heat and detoxicating, cooling blood for hemostasis, Root of Medicinal Indian mulberry can be tonified the kidney and support yang, dispels rheumatism, be strengthened muscles and bones, the bark of eucommia can be hypotensive, invigorating the liver and kidney, strengthening the bones and muscles, antiabortive gas, and phyllanthus emblica can clearing heat and cooling blood, food digesting stomach fortifying, the cough-relieving of promoting the production of body fluid; The alcoholic strength of rice wine is low, and mouthfeel is mellow, and delicate fragrance is strong, has more good healthy nutritive value.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of tea rice wine containing tetraphyllous ginseng is to be made by the raw material of following weight parts:
Glutinous rice 180g, rice 30g, Leaf of Chinese Holly 6g, tetraphyllous ginseng 3g, pseudo-ginseng 2g, bark of eucommia 2g, phyllanthus emblica 1g, grape leaf 2g, Root of Medicinal Indian mulberry 1g, Matteuccia struthiopteri 2g, pears 5g, pear flower 1g, koji 1g, wheat bran 2g, white wine 20g.
A kind of preparation method of the tea rice wine containing tetraphyllous ginseng comprises the following steps:
(1) rice, Leaf of Chinese Holly are cleaned after co-grinding, add a small amount of clear water to soak after 3 hours and boil, add again amylase after cooling, under 90 ℃, liquefaction is 10 minutes, filters and obtains rice liquefaction material;
(2) glutinous rice is cleaned, soaked 6 hours with the clear water of 25 ℃, make grain of rice full of water, pull again glutinous rice out and drain away the water, in the sealing bucket of packing into together with rice liquefaction material, well-done to glutinous rice with heating in water bath 57 minutes under 90 ℃, again glutinous rice is spread out, naturally cooled to 30 ℃;
(3) saccharification: the glutinous rice cooked is put into to brewing barrel, and compacting smooths gently, and place in the middle of Herba Gonostegiae Hirtae is hollowed out, koji is sent into to glutinous rice and hollow out place, koji activates 25 minutes with the warm water of 35 ℃ before use, the sealing brewing barrel, and at the temperature of 25 ℃, saccharification is 38 hours;
(4) tetraphyllous ginseng, pseudo-ginseng, the bark of eucommia, phyllanthus emblica, grape leaf, Root of Medicinal Indian mulberry, Matteuccia struthiopteri are drained after cleaning, co-grinding, send in pot for solvent extraction, then add white wine, and sealing is soaked 5 days, with 80 order filter-cloth filterings, removes slag, and obtains the Chinese medicine vat liquor;
(5) pears are removed the peel after stoning is cleaned and squeezed the juice, filter to obtain fruit juice, pear flower is cleaned, 95 ℃ of lower steam blanchings 4 minutes, cooling rear pulverizing rapidly, mixed with fruit juice, obtains pear juice;
(6) Secondary Fermentation: take out saccharified liquid, by after rice wine juice and rice distiller grain centrifugation, rice wine juice mixes with Chinese medicine vat liquor, pear juice, adds the wheat bran activated, after stirring, 25 ℃ of bottom fermentations 5 days,, vinosity sweet to fragrant odour, wine liquid do not rushed nose and got final product;
(7) decoct: by 60 order filter-cloth filterings for above-mentioned fermented liquid, filtrate is sent in clean container, is heated to boiling, then uses slow fire boiling 15 hours;
(8) filling: quantitative filling after being cooled to 10 ℃.
Claims (1)
1. the tea rice wine containing tetraphyllous ginseng it is characterized in that being made by the raw material of following weight parts:
Glutinous rice 180-200, rice 20-30, Leaf of Chinese Holly 5-6, tetraphyllous ginseng 3-4, pseudo-ginseng 2-3, bark of eucommia 2-3, phyllanthus emblica 1-2, grape leaf 2-3, Root of Medicinal Indian mulberry 1-2, Matteuccia struthiopteri 2-3, pears 5-6, pear flower 1-2, koji 1-2, wheat bran 2-3, white wine 20-30;
The preparation method of the described tea rice wine containing tetraphyllous ginseng comprises the following steps:
(1) rice, Leaf of Chinese Holly are cleaned after co-grinding, add a small amount of clear water to soak after 3-4 hour and boil, add again amylase after cooling, liquefaction 10-15 minute under 80-90 ℃, filter and obtain rice liquefaction material;
(2) glutinous rice is cleaned, with the clear water of 25-30 ℃, soaked 5-6 hour, make grain of rice full of water, pull again glutinous rice out and drain away the water, in the sealing bucket of packing into together with rice liquefaction material, well-done to glutinous rice with heating in water bath 50-60 minute under 90-100 ℃, again glutinous rice is spread out, naturally cooled to 30-40 ℃;
(3) saccharification: the glutinous rice cooked is put into to brewing barrel, and compacting smooths gently, and place in the middle of Herba Gonostegiae Hirtae is hollowed out, koji is sent into to glutinous rice and hollow out place, koji with the warm water activation 25-30 minute of 30-35 ℃, seals brewing barrel, saccharification 35-40 hour at the temperature of 25-35 ℃ before use;
(4) tetraphyllous ginseng, pseudo-ginseng, the bark of eucommia, phyllanthus emblica, grape leaf, Root of Medicinal Indian mulberry, Matteuccia struthiopteri are drained after cleaning, co-grinding, send in pot for solvent extraction, then add white wine, and 4-6 days is soaked in sealing, with 80-100 order filter-cloth filtering, removes slag, and obtains the Chinese medicine vat liquor;
(5) pears are removed the peel after stoning is cleaned and squeezed the juice, filter to obtain fruit juice, pear flower is cleaned, at 95-100 ℃ of lower steam blanching 3-4 minute, cooling rear pulverizing rapidly, mix with fruit juice, obtains pear juice;
(6) Secondary Fermentation: take out saccharified liquid, by after rice wine juice and rice distiller grain centrifugation, rice wine juice mixes with Chinese medicine vat liquor, pear juice, adds the wheat bran activated, after stirring, at 25-30 ℃ of bottom fermentation 3-5 days,, vinosity sweet to fragrant odour, wine liquid do not rushed nose and got final product;
(7) decoct: by 50-60 order filter-cloth filtering for above-mentioned fermented liquid, filtrate is sent in clean container, is heated to boiling, then uses slow fire boiling 15-20 hour;
(8) filling: quantitative filling after being cooled to 10-15 ℃.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN 201310104202 CN103232915B (en) | 2013-03-28 | 2013-03-28 | Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN 201310104202 CN103232915B (en) | 2013-03-28 | 2013-03-28 | Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103232915A CN103232915A (en) | 2013-08-07 |
CN103232915B true CN103232915B (en) | 2013-12-25 |
Family
ID=48880986
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN 201310104202 Active CN103232915B (en) | 2013-03-28 | 2013-03-28 | Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103232915B (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103897953A (en) * | 2014-03-18 | 2014-07-02 | 李柏松 | Nectar wine for enriching the blood and maintaining beauty and preparation method of nectar wine |
CN105087241A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of tea-flavor yellow rice wine capable of clearing away heat |
CN105087314A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of arabian jasmine flower scented yellow rice wine |
CN105087316A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of yellow rice wine capable of nourishing and moistening lung |
CN105087315A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of yellow wine capable of clearing heart and improving eyesight |
CN105062814A (en) * | 2015-07-25 | 2015-11-18 | 安徽陈瑶湖黄酒有限公司 | Preparation method of yellow wine capable of strengthening muscle and bone |
CN106754178A (en) * | 2016-12-20 | 2017-05-31 | 吴中区穹窿山福顺生物技术研究所 | A kind of white wine and its brewing method with blood pressure reduction effect |
CN109837185A (en) * | 2019-04-02 | 2019-06-04 | 湖北工业大学 | A kind of Chinese medicine old, stale rice wine and preparation method thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1133736A (en) * | 1995-04-19 | 1996-10-23 | 李溥 | Medicinal liquor and its preparing process |
CN1145407A (en) * | 1996-06-04 | 1997-03-19 | 吴邦琮 | Se-enriched black polished glutinous rice health liquor |
CN101481645A (en) * | 2009-01-20 | 2009-07-15 | 罗建明 | Tea wine and technique for producing the same |
CN102212441A (en) * | 2011-05-26 | 2011-10-12 | 潮安县凤凰酒厂 | Preparation method of tea-aroma rice wine |
-
2013
- 2013-03-28 CN CN 201310104202 patent/CN103232915B/en active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1133736A (en) * | 1995-04-19 | 1996-10-23 | 李溥 | Medicinal liquor and its preparing process |
CN1145407A (en) * | 1996-06-04 | 1997-03-19 | 吴邦琮 | Se-enriched black polished glutinous rice health liquor |
CN101481645A (en) * | 2009-01-20 | 2009-07-15 | 罗建明 | Tea wine and technique for producing the same |
CN102212441A (en) * | 2011-05-26 | 2011-10-12 | 潮安县凤凰酒厂 | Preparation method of tea-aroma rice wine |
Also Published As
Publication number | Publication date |
---|---|
CN103232915A (en) | 2013-08-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103232915B (en) | Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof | |
CN103224859B (en) | Tea rice wine containing leonurus and preparation method thereof | |
CN103146533B (en) | Method for brewing banana health-care wine | |
CN103232918B (en) | Wampee-containing tea rice wine and preparation method thereof | |
CN103224858B (en) | Tea rice wine containing sweet almonds and preparation method thereof | |
CN103451063A (en) | Brewing method of emblic leafflower fruit wine | |
CN106350354A (en) | Preparing method for rice wine with flower and fruit aromas | |
CN102465073A (en) | Fig health care wine and preparation method thereof | |
CN107245409A (en) | A kind of preparation method of ginkgo safranine flower yellow wine | |
CN102220208A (en) | Technology and method for preparing pine needle corn wine by microbial fermentation | |
CN103224860B (en) | Tea rice wine containing naseberries and preparation method thereof | |
CN103232916B (en) | Fragrant solomonseal rhizome-containing tea rice wine and preparation method thereof | |
CN104783274A (en) | Preparation method of celery beverage | |
CN106190695A (en) | A kind of spill Fragrant fruit wine | |
CN105969592A (en) | Clausena lansium/passion fruit wine | |
CN103232919B (en) | Cholla stem-containing tea rice wine and preparation method thereof | |
CN105255699A (en) | Scripus triqueter, horned melon and radix paeoniae alba fruit vinegar brewing method | |
CN102220207A (en) | Process and method for making pine needle black tea yellow wine by using microorganism fermentation technique | |
CN106939280A (en) | The preparation method of banana lemon compound fruit vinegar | |
CN103232917B (en) | Chicken's gizzard membrane-containing tea rice wine and preparation method thereof | |
CN106509526A (en) | Coarse cereal and fruit juice and preparation method thereof | |
CN106222055A (en) | A kind of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof | |
CN106434184B (en) | A kind of processing method of high-quality Spirit | |
CN106967549A (en) | Grape health medicinal liquor and preparation method thereof | |
CN112159485B (en) | Hawthorn pectin extraction process and hawthorn product |
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 | ||
CB03 | Change of inventor or designer information | ||
CB03 | Change of inventor or designer information |
Inventor after: Yu Feng Inventor before: Lu Kaiyun |
|
TR01 | Transfer of patent right | ||
TR01 | Transfer of patent right |
Effective date of registration: 20171110 Address after: 414400 science and technology building, No. 24 compound building, Miluo Road, Yueyang, Hunan Patentee after: Miluo science and technology development and Exchange Center Address before: 233100 Donghua Road, Fengyang, Anhui, No. 9, No. Patentee before: Lu Kaiyun |