CN103540485A - Application of kosteletzkya virginica earthnuts to preparation of wine - Google Patents
Application of kosteletzkya virginica earthnuts to preparation of wine Download PDFInfo
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- CN103540485A CN103540485A CN201210242839.7A CN201210242839A CN103540485A CN 103540485 A CN103540485 A CN 103540485A CN 201210242839 A CN201210242839 A CN 201210242839A CN 103540485 A CN103540485 A CN 103540485A
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Abstract
The invention provides an application of kosteletzkya virginica earthnuts to preparation of wine. The application comprises the following step: immersing the kosteletzkya virginica earthnuts or the kosteletzkya virginica earthnuts and food materials or medicinal materials into wine to prepare a wine beverage. The obtained wine beverage can also be blended with one or more types of seasoning wine and/or seasoning agent. The product wine has bright and elegant color and luster, is pure in character, is aromatic and rich in taste and is mellow and full and pleasant in mouth feel; the aftertaste is long and clean; people can be joyful and tipsy after drinking the wine.
Description
Technical field
The present invention relates to drinks drink field, be specifically related to the application of a kind of kostelezkya virginica piece root in alcoholic.
Background technology
Malvaceae plant (
malvaceae) belonging to Malvales, woody or draft, approximately has 75 genus, and 1000-1500 kind is distributed in temperate zone and the torrid zone, and wherein mallow, Althaea, Abelmoschus and hibiscus are that flower garden ornamental plant majority can be used for medicinal purpose or vegetables eat.As the rose of Sharon (
hibiscus syriaeus) complete stool can be used as medicine, it is edible that flower can be done vegetables, and for example hollyhock (
althaea rosea) herb can be used as medicine, clearing away heat to stop bleeding.And Althaea officinalis L. (
althaea officinalis) popular name " Marsh mallow ", it America and Europe, is almost the plant of widely known food medicine dual-purpose, its flower, leaf can be cooked salad and tea, can cook the delicious food after good to eat protein sugar cake and frying after piece root grinds, and also have the pharmaceutical uses such as treatment cough, upper respiratory tract infection concurrently.
Kostelezkya virginica (
kosteletzkya virginica) be that Malvaceae kostelezkya virginica belongs to, its classification is close with Malvaceae Althaea with Malvaceae hibiscus, is the perennial root plant that a kind of salt tolerance is very strong, the country of origin U.S..The edibleness of kostelezkya virginica is also early on the books America and Europe: leaf, flower can be cooked salad and eat raw, also can cook soup dish, and the similar Althaea officinalis L. of eating method of its piece root, can do protein sugar cake etc.(document Puckhaber Lorraine S, Stipanovic Robert D, and Bost Georgia A. 2002. Analyses for Flavonoid Aglycones in Fresh and Preserved Hibiscus Flowers. Trends in new crops and new uses).
The 1993 halophytes chieves of research office of Nian，You Nanjing University admire that professor's Jiang Qicong Delaware, USA university introduces China, in Dalian, Jiangsu, Shandong etc. economize establishing in large scale, and it has been carried out to a series of further investigations.
Within 2004, the admiration professor of Nanjing University cooperates with Chinese forest-science academy woodsization, the vegetables oil refinement of kostelezkya virginica seed is processed into biofuel and succeeds.
Application number is the method that 20061088338.2 Chinese patent literature discloses deep development kostelezkya virginica, utilize soluble extract and the solid residue of kostelezkya virginica piece root, the block perennial root of kostelezkya virginica is gathered in the crops-dried-be cut into that the fritter of 2-4cm-more tiny fragment-steam boiling extracts 30-45 minute or microwave boiling 10 minutes-sending into filtering centrifuge carries out solid, liquid separation through screening dedusting-be again ground into, liquid after concentrated as high-quality additive for protective foods, fodder production, using after solid residue fermentation as high-quality feed.
Research shows, kostelezkya virginica piece root is containing three major types activeconstituents: active polysaccharide (approximately 5.36% left and right), total flavones (approximately 0.72%), total saponin (approximately 0.62%); There is good enhancing body immunizing power, anti-inflammatory, anticancer, anti-cancer and other biological active.
Summary of the invention
The object of the present invention is to provide a kind of kostelezkya virginica piece root to apply in alcoholic.
Technical scheme of the present invention is as follows:
The application of a kind of kostelezkya virginica piece root in alcoholic.
Above-mentioned application refers to kostelezkya virginica piece root is soaked in wine, makes drinks drink.
Above-mentioned application can also be soaked in kostelezkya virginica piece root and food materials or medicinal material in wine, makes drinks drink.
Above-mentioned application can also be soaked in kostelezkya virginica piece root the wine that makes in wine and one or more flavouring wine and/or seasonings and blend.
Above-mentioned application can also be soaked in kostelezkya virginica piece root and food materials or medicinal material the wine that makes in wine and one or more flavouring wine and/or seasonings and blend.
Preparing kostelezkya virginica piece root wine and can adopt fresh root or dry piece root, can be crude root, also can be ground into particle or powder through pulverizer.
Technique scheme can be implemented by the following method:
A preparation method for kostelezkya virginica piece root wine, comprises the steps:
1. clear water washing: after the piece root that kostelezkya virginica is fresh cleans, remove surface-moisture;
2. with wine, concoct: kostelezkya virginica piece root or kostelezkya virginica piece root and Chinese medicinal materials or kostelezkya virginica piece root and food materials are immersed in Processing wine according to a certain ratio, soak for some time;
3. the filtration of removing slag: filter residue is got juice and made kostelezkya virginica piece root wine.
Above-mentioned kostelezkya virginica piece root wine can also be prepared by the following method, comprises the following steps:
1. clear water washing: after the piece root that kostelezkya virginica is fresh cleans, remove surface-moisture;
2. processing is pulverized: kostelezkya virginica piece root is pulverized to granulation or powder;
3. with wine, concoct: the kostelezkya virginica piece root of pulverizing or kostelezkya virginica piece root and Chinese medicinal materials or kostelezkya virginica piece root and food materials are immersed in Processing wine according to a certain ratio, soak for some time;
4. the filtration of removing slag: filter residue is got juice and made kostelezkya virginica piece root wine.
In above-mentioned preparation method, after clear water washing step, can increase the step that kostelezkya virginica piece root is dried to constant weight.
Above-mentioned two kinds of preparation methods can also have the step with flavouring wine and/or seasonings blending and tasting after the filtration step that removes slag.
What fresh root of kostelezkya virginica adopted is common breaking method, makes after kostelezkya virginica dried root, can adopt the method for micronizing to pulverize.
Because kostelezkya virginica piece root is after pulverizing, epigranular is fine and closely woven, and can make cell wall broken, thereby has increased specific surface area, is more conducive to the stripping of effective constituent, increases the extraction yield of effective constituent.
With the brewed step of wine, can be soak at room temperature, heat soaking or circumfluence method lixiviate.
Conventionally, when infusion method is prepared drinks drink, the stripping quantity of effective constituent is relevant with soak time, but also should not be excessively of a specified duration, overlong time, the volatilization of other volatile components in drinks can have influence on smells of wine and mouthfeel, and the long time also affect the cycle of production, generally speaking, the time of soak at room temperature will be longer than heat soaking or circumfluence method lixiviate, the soak at room temperature time is generally 15-30 days, and the heat soaking time is generally 7 days, and circumfluence method extraction time is generally 12-24 hour and is advisable.
During industrial production, particle, fruit and the Processing wine of fresh root of kostelezkya virginica or its pulverizing can be put in the container of sealing, put in water-bath and use 40-50 ℃ of low temperature dipping 7 days, also can flood twice, merge immersion liquid, after the placement a few days, filter and get final product.In addition, also can adopt circumfluence method to extract, above soaking the container of medicine, add reflux cooler, make the mixture of particle, fruit and the wine of fresh root of kostelezkya virginica or its pulverizing keep micro-boiling, backflow 12-24 hour.After backflow finishes, carry out coolingly, standing 7-30 days, filters and get final product.
Above-mentioned two kinds of preparation methods, in the brewed step immersion process of wine, can be aided with physical method and shake, stir, or the method such as ultrasonic, improve and soak effect.
The application of above-mentioned kostelezkya virginica piece root in alcoholic, kostelezkya virginica piece root, food materials or medicinal material and Processing wine can be arbitrary proportion, preferred weight distribution ratio is as follows:
Kostelezkya virginica piece root 30-100 part
1000 parts of Processing wines.
Or
Kostelezkya virginica piece root 30-100 part
Chinese medicinal materials 1-20 part
1000 parts of Processing wines.
Or
Kostelezkya virginica piece root 30-100 part
Food materials 10-20 part
1000 parts of Processing wines.
Above-mentioned Processing wine is conventional brewing grains white spirit or the yellow rice wine that is used for soaking food materials or medicinal material, white wine can be bent wine, white spirit, Kaoliang spirit, liquor etc., the alcohol number of degrees of white wine are 30-60 degree, or the alcohol number of degrees in yellow rice wine are 10-20 while spending, and product special flavour mouthfeel is best.
Above-mentioned Chinese medicinal materials is the conventional medicinal materials that is used for concocting medicinal liquor, comprise vegetable drug and/or animal drug, one or more in preferred Colla 0ssis Cervi, tortoiseshell, leopard bone, deer whip, hippocampus, gekko, sheep's horn, turtle shell, deer horn, Cordyceps sinensis, ginseng, the root of straight ladybell, Radix Codonopsis, Radix Panacis Quinquefolii, the Radix Astragali, Radix Glycyrrhizae, sealwort, the bighead atractylodes rhizome, Radix Angelicae Sinensis, the bark of official magnolia, Tuber Fleeceflower Root, Herba Epimedii, glossy ganoderma, date, Root of Heterophylly Faalsestarwort, Root of Kirilow Rhodiola, wolfberry fruit, more preferably one or more in tortoiseshell, hippocampus, Cordyceps sinensis, Radix Panacis Quinquefolii, wolfberry fruit, Herba Epimedii, the Radix Astragali.
Above-mentioned food materials are the conventional edible materials that can be used for soaking alcoholic, preferred fruit, and fruit is fresh fruit or dry fruit, more preferably one or more in red date, lichee, red bayberry, aloe, hawthorn, mulberry fruit, oranges and tangerines.
Above-mentioned wine can also with one or more flavouring wine and/or seasonings blending and tasting, the preferred brewing grains white spirit of flavouring wine or yellow rice wine, the white wine alcohol number of degrees are 30-60 degree, the yellow rice wine alcohol number of degrees are 10-20 degree, the preferred honey of seasonings, rock sugar or food flavour, wherein the ratio of blending of kostelezkya virginica piece root wine or kostelezkya virginica piece root medicinal liquor or kostelezkya virginica piece root fruit wine and flavouring wine is 0.1-1:1(weight ratio), preferably the ratio of blending of 0.5:1 kostelezkya virginica piece root wine or kostelezkya virginica piece root medicinal liquor or kostelezkya virginica piece root fruit wine and seasonings is 1000:1-20(weight ratio).
Product wine of the present invention and traditional grain wine or medicinal liquor or fruit wine are compared has unique mouthfeel and fragrance, and difference is that product of the present invention has adopted kostelezkya virginica piece root as the material that soaks alcoholic.The Processing wine of usining contrasts as blank as brewing grains white spirit, and comparative analysis is soaked with kostelezkya virginica piece root the organic composition of wine small molecular making and be the results are shown in Table 1 and table 2.Adopt conventional H PLC method to analyze, and each composition is carried out to Structural Identification, result shows, in the wine that kostelezkya virginica piece root soaks, have the small organic molecules such as multiple acid, ester, alcohol, these small organic molecules are nontoxic and content is very low but play a part very large to the mouthfeel of this product wine and fragrance to human body.Suitable higher alcohols content can increase the mellow property of wine, and ester class can be brought unique fragrance to wine, and acid is the important flavour substances of wine, and acid amount is few, and vinosity is light, and aftertaste is short; Acid amount is large, and tart flavour is appeared, and vinosity is coarse.Appropriate acid can play shock absorption to wine, and can form lentamente fragrant ester in storage process.
Table 1 brewing grains white spirit small organic molecule is analyzed
Table 2 kostelezkya virginica wine small organic molecule is analyzed
Kostelezkya virginica piece root soaks in the wine making and is also rich in flavones and polysaccharide, body is there is to the effect that improves immunologic function, animal feeding test result shows, by 1% addition, add special aquatic products feed breeding loach after 1 month in kostelezkya virginica piece root powder, loach blood lymphocyte conversion test result shows that kostelezkya virginica group loach Cell-mediated Immunity is apparently higher than blank, also than positive control immune polysaccharide group seem good (in Table 3)
Table 3 loach blood lymphocyte conversion test result
In addition, by 0.5%, 1% addition, add in pig feed and feed weanling pig after 1 month, compare with control group, the swine Fever Vaccine antibody titer that adds zymin group, 0.5% kostelezkya virginica piece root powder group and 1% kostelezkya virginica piece root powder group has improved respectively 15.27%, 18.18% and 51.54%, wherein, 1% kostelezkya virginica piece root powder group reaches conspicuous level, and effect is best.
The present invention soaks the product that obtains except having the fragrance and mouthfeel and effect of medicinal material or food materials itself by kostelezkya virginica piece root and medicinal material or food materials, also has unique flavor taste and the immune effect of enhancing that kostelezkya virginica piece root self has.
The present invention has the following advantages:
(1) the present invention first by kostelezkya virginica piece root for the preparation of medicinal liquor field, opened up the new Application Areas of kostelezkya virginica;
(2) kostelezkya virginica piece root contains the numerous micro-organic compound of kind such as acid, ester, alcohol, immersion through Processing wine, these micro-organic compound are dissolved in wine, to forming mouthfeel, local flavor and the fragrance of wine and impelling that wine body is plentiful, dense to play an important role.The bright elegance of product wine liquid color and luster of the present invention, quality is pure, taste-aromatic is strong, mouthfeel is mellow and full pleasant, and long times of aftertaste is refreshing clean, and pleasant god is liquor-saturated, has good application prospect;
(3) products material kostelezkya virginica of the present invention source is abundant, inexpensive, preparation technology is simple;
(4) in the kostelezkya virginica wine that kostelezkya virginica piece root makes through Processing wine immersion, the content of flavones and polysaccharide is very high, flavones average content is 126.3 mg/L, polysaccharide average content is up to 2888.4 mg/L, except making product have the effect also unique local flavor with raising immunologic function;
(5) product of the present invention has unique flavor taste and the immune effect of enhancing that kostelezkya virginica piece root self has, and starts the new drinks drink market with peculiar flavour;
(6) the present invention can drive varieties in saline-alkali areas expanding economy, for local people bring welfare.
embodiment
In conjunction with following specific embodiment, the present invention is described in further detail, and protection content of the present invention is not limited to following examples.Do not deviating under the spirit and scope of inventive concept, variation and advantage that those skilled in the art can expect are all included in the present invention, and take appending claims as protection domain.
Embodiment 1
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, gets the white wine that 30 g are dipped into 1000 g 30 degree, and sealing is placed, and can shake every other day container or stir once, soaks 30 days under normal temperature, and filter residue is got juice, makes product wine of the present invention.
Embodiment 2
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, and kostelezkya virginica piece root is dried to constant weight, get the white wine that 50 g are dipped into 1000 g 45 degree, sealing is placed, and puts in water-bath and floods after 7 days with 40-50 ℃, filter residue is got juice, makes product wine of the present invention.
Embodiment 3
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, kostelezkya virginica piece root is dried to constant weight, with supper micron mill, pulverize, get the white wine that 80 g are dipped into 1000 g 52 degree, be placed in ultrasonic apparatus, under normal temperature, ultrasonic power is 200W, after ultrasonic 1 hour, sealing is placed, soak after 15 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 4
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, gets the white wine that 100 g are dipped into 1000 g 60 degree, adopts circumfluence method lixiviate after 24 hours, and sealing is placed, and soaks after 15 days, and filter residue is got juice, makes product wine of the present invention.
Embodiment 5
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, and kostelezkya virginica piece root is dried to constant weight, get the yellow rice wine that 30 g are dipped into 1000 g 10 degree, sealing is placed, and can shake every other day container or stir once, soak after 30 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 6
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, gets the yellow rice wine that 60 g are dipped into 1000 g 20 degree, and sealing is placed, and soaks after 15 days, and filter residue is got juice, makes product wine of the present invention.
Embodiment 7
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, after pulverizing, gets the yellow rice wine that 100 g are dipped into 1000 g 20 degree with pulverizer, and sealing is placed, and puts in water-bath and uses 40-50 ℃ of dipping after 7 days, and filter residue is got juice, makes product wine of the present invention.
Embodiment 8
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, gets the white wine that 30 g kostelezkya virginicas and 1g Cordyceps sinensis are dipped into 1000 g 30 degree, sealing is placed, and can shake every other day container or stir once, soaks 30 days under normal temperature, filter residue is got juice, makes product wine of the present invention.
Embodiment 9
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, be dried to constant weight, with getting 60 g kostelezkya virginica piece roots and 5g wolfberry fruit, the 3g Radix Astragali and 2g tortoiseshell, through supper micron mill, pulverize, the white wine that is dipped into 1000 g 45 degree, sealing is placed, and puts in water-bath and floods after 7 days with 40-50 ℃, filter residue is got juice, makes product wine of the present invention.
Embodiment 10
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, get the white wine that 100 g kostelezkya virginica piece roots and 3g Radix Panacis Quinquefolii, 3g Herba Epimedii, the 5g Radix Astragali, 2g Cordyceps sinensis, 5g hippocampus and 2g tortoiseshell are dipped into 1000 g 60 degree, be placed in ultrasonic apparatus, under normal temperature, ultrasonic power is 200W, after ultrasonic 1 hour, sealing is placed, soak after 15 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 11
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, gets 30g kostelezkya virginica and the 1g Radix Astragali and pulverizes through pulverizer, the yellow rice wine that is dipped into 1000 g 10 degree, sealing is placed, and can shake every other day container or stir once, soak after 30 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 12
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, gets the yellow rice wine that 60 g kostelezkya virginicas and 3g wolfberry fruit, 3g Herba Epimedii, the 4g Radix Astragali are dipped into 1000 g 20 degree, and sealing is placed, and soaks after 15 days, and filter residue is got juice, makes product wine of the present invention.
Embodiment 13
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, be dried to constant weight, getting 100 g kostelezkya virginicas and 2g Radix Panacis Quinquefolii, 5g wolfberry fruit, the 3g Radix Astragali, 2g Cordyceps sinensis, 4g hippocampus and 4g tortoiseshell pulverizes through pulverizer, the yellow rice wine that is dipped into 1000 g 20 degree, sealing is placed, and puts in water-bath and floods after 7 days with 40-50 ℃, filter residue is got juice, makes product wine of the present invention.
Embodiment 14
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, getting 30 g kostelezkya virginica piece roots pulverizes and the dry white wine that is dipped into 1000 g 30 degree of 10g red date through pulverizer, sealing is placed, can shake every other day container or stir once, under normal temperature, soak 30 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 15
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, gets 60 g kostelezkya virginica piece roots and through pulverizer, pulverizes the white wine that is dipped into 1000 g 45 degree with 15g arbutus, sealing is placed, put in water-bath and flood after 7 days with 40-50 ℃, filter residue is got juice, makes product wine of the present invention.
Embodiment 16
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, getting 100 g kostelezkya virginica piece roots pulverizes and 10g dried hawthorn and the dry white wine that is dipped into 1000 g 60 degree of 10g oranges and tangerines through pulverizer, be placed in ultrasonic apparatus, under normal temperature, ultrasonic power is 200W, after ultrasonic 1 hour, sealing is placed, soak after 15 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 17
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, get 30g kostelezkya virginica piece root and through supper micron mill, pulverize the yellow rice wine that is dipped into 1000 g 10 degree with 10g aloe, sealing is placed, can shake every other day container or stir once, soak after 30 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 18
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, gets 60 g kostelezkya virginicas and through pulverizer, pulverizes the yellow rice wine that is dipped into 1000 g 20 degree with the fresh mulberry fruit of 20g, and sealing is placed, and soaks after 15 days, and filter residue is got juice, makes product wine of the present invention.
Embodiment 19
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, get 100 g kostelezkya virginicas and pulverize, 5g dried Fructus Litchi dry with 5g red date and the dry yellow rice wine that is dipped into 1000 g 20 degree of 3g oranges and tangerines through supper micron mills, sealing is placed, put in water-bath and flood after 7 days with 40-50 ℃, filter residue is got juice, makes product wine of the present invention.
Embodiment 20
Get wine 1000g and the 1000g60 degree brewing grains white spirit that embodiment 1 makes and blend, make product wine of the present invention.
Embodiment 21
Get wine 500g and the 1000g30 degree brewing grains white spirit that embodiment 5 makes and blend, make product wine of the present invention.
Embodiment 22
Get wine 100g and the 1000g45 degree brewing grains white spirit that embodiment 9 makes and blend, make product wine of the present invention.
Embodiment 23
Get wine 500g and the 1000g10 degree yellow rice wine that embodiment 19 makes and blend, make product wine of the present invention.
Embodiment 24
Get the wine 1000g that embodiment 4 makes, add wherein honey 10g, make product wine of the present invention.
Embodiment 25
Get the wine 1000g that embodiment 17 makes, add wherein rock sugar 20g, make product wine of the present invention.
Embodiment 26
Get the wine 1000g that embodiment 23 makes, add wherein 1g food flavour, make product wine of the present invention.
Claims (5)
1. the application of kostelezkya virginica piece root in alcoholic.
2. application as claimed in claim 1, is characterized in that kostelezkya virginica piece root to be soaked in wine, makes drinks drink.
3. application as claimed in claim 1, is characterized in that kostelezkya virginica piece root and food materials or medicinal material to be soaked in wine, makes drinks drink.
4. application as claimed in claim 1, is characterized in that kostelezkya virginica piece root is soaked in to the wine that makes in wine and one or more flavouring wine and/or seasonings to be blent.
5. application as claimed in claim 1, is characterized in that kostelezkya virginica piece root and food materials or medicinal material are soaked in to the wine that makes in wine and one or more flavouring wine and/or seasonings to be blent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210242839.7A CN103540485A (en) | 2012-07-14 | 2012-07-14 | Application of kosteletzkya virginica earthnuts to preparation of wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210242839.7A CN103540485A (en) | 2012-07-14 | 2012-07-14 | Application of kosteletzkya virginica earthnuts to preparation of wine |
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|---|---|
| CN103540485A true CN103540485A (en) | 2014-01-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210242839.7A Pending CN103540485A (en) | 2012-07-14 | 2012-07-14 | Application of kosteletzkya virginica earthnuts to preparation of wine |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006110701A2 (en) * | 2005-04-11 | 2006-10-19 | University Of Delaware | Use of kosteletzkya for production of seaside biodiesel fuel |
| CN1904008A (en) * | 2006-07-12 | 2007-01-31 | 南京大学 | Method of deeply developing and utilizing seashore cheeseflower |
| CN101967441A (en) * | 2010-11-03 | 2011-02-09 | 张友武 | Okra wine and preparation method thereof |
| CN102210726A (en) * | 2011-06-13 | 2011-10-12 | 南京大学连云港高新技术研究院 | Method for combined extraction of mallow flavones and mallow saponins in seashore mallow and application |
-
2012
- 2012-07-14 CN CN201210242839.7A patent/CN103540485A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006110701A2 (en) * | 2005-04-11 | 2006-10-19 | University Of Delaware | Use of kosteletzkya for production of seaside biodiesel fuel |
| CN1904008A (en) * | 2006-07-12 | 2007-01-31 | 南京大学 | Method of deeply developing and utilizing seashore cheeseflower |
| CN101967441A (en) * | 2010-11-03 | 2011-02-09 | 张友武 | Okra wine and preparation method thereof |
| CN102210726A (en) * | 2011-06-13 | 2011-10-12 | 南京大学连云港高新技术研究院 | Method for combined extraction of mallow flavones and mallow saponins in seashore mallow and application |
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Application publication date: 20140129 |