CN103642634A - Production method and product of fermented litchi ice wine - Google Patents

Production method and product of fermented litchi ice wine Download PDF

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Publication number
CN103642634A
CN103642634A CN201310649560.5A CN201310649560A CN103642634A CN 103642634 A CN103642634 A CN 103642634A CN 201310649560 A CN201310649560 A CN 201310649560A CN 103642634 A CN103642634 A CN 103642634A
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China
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wine
temperature
litchi
enzymolysis
carry
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CN201310649560.5A
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Chinese (zh)
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郭正忠
黄星源
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广东十二岭酒业有限公司
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Priority to CN201310649560.5A priority Critical patent/CN103642634A/en
Publication of CN103642634A publication Critical patent/CN103642634A/en

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Abstract

The invention provides a production method and a product of fermented litchi ice wine. The production method comprises the processes of: dipping the litchi pulp for enzymolysis, carrying out enzymolysis by using composite pectinase, cellulase and acid proteinase, freezing and concentrating the enzymolysis fruit juice at a temperature ranging from -3 to -8 DEG C a plurality of times, fermenting secondarily and ageing at a temperature ranging from 8 to 11 DEG C, clarifying and purifying by using bentonite, gelatin and silica gel solution, freezing at a temperature 0.6 DEG C higher than the ice point of the wine, and coarsely filtering and secondarily filtering to remove bacteria, thus obtaining the litchi ice wine having rich litchi fruit flavor. The production method provided by the invention is good in effect of composite enzymolysis in combination with low temperature fermentation; the fruit juice is high in sugar degree, quick to compound and clarify, increased in stability, high in alcoholic strength, pure in flavor and mellow in taste. The production method provided by the invention is applicable to the production of the fermented litchi ice wine.

Description

Production method of fermented type litchi ice wine and products thereof
Technical field
The present invention relates to a kind of production method of full fermentation fruit wine, particularly production method of a kind of fermented type litchi ice wine and products thereof.
Background technology
Lichee (Lichee) originates in China, is the good fruit in China south of the Five Ridges, and color is all beautiful, has won fame both at home and abroad, and has the title of " fruit king "; And be together known as for " the large fruit in the southern part of the country four " with banana, pineapple, longan.Lichee contains the nutrients useful to human body such as abundant sugar, protein, carbohydrate, multivitamin, fat, citric acid, pectin and phosphorus, iron.Lichee taste is sweet, sour, warm in nature, enters the heart, spleen, Liver Channel; Pulp has tonifying spleen benefit liver, regulate the flow of vital energy enrich blood, the effect of warming middle-JIAO to relieve pain, heart tonifying and tranquilizing; Its core have regulate the flow of vital energy, the effect of dissipating bind, pain relieving; Can stop hiccup, only diarrhoea, is intractable singultus and diarrhea before dawn person's dietotherapy good merchantable brand, has benefit brain and enhancing fitness simultaneously, the beneficial spleen that whets the appetite, the effect of promotion appetite.The harvesting time of lichee generally 6, July, temperature is higher, causes very easily oxidation stain and rotting of litchi, the lichee quantity rotting every year accounts for 25% of ultimate production, causes great financial loss; So the deep processing of lichee is always become to research topic.Some lichee is as kinds such as fresh mother-in-law, and particle is large, rich in sugar, and acidity is moderate, suitable brewed fruit wine.The pol of Lychee juice is generally in 140~160g/L left and right, and this sugared fully fermenting can spawn the litchi spirit of 8%vol left and right alcoholic strength, but mouthfeel is thin, and local flavor is not good enough.Ice litchi spirit can retain the multiple nutrients material in lichee substantially, also gives the fragrant quality of its gracefulness simultaneously, retains its local flavor, is the good merchantable brand in fruit wine.Current, the deep processed product of lichee only has common litchi spirit, soaks litchi spirit etc., and the production of full fermented type litchi ice wine is problem and the direction of tackling of key scientific and technical problems always.Take lichee as raw material production fermented type litchi ice wine, can to greatest extent the nutritive substance in litchi be retained in wine, can provide a kind of more healthy, fruit wine drink that nutrition has lichee local flavor for human consumer.
Chinese Patent Application No. 200610032678.3 " brewing method of ultralow temperature fermentation litchi spirit after a kind of freeze concentration " (publication number CN100368517C, open day 2008-2-13) patent application, the brewing method of ultralow temperature fermentation litchi spirit after a kind of freeze concentration is disclosed, its step is by lichee raw materials pretreatment, shelling stoning, presses extracting juice, ultra high temperature sterilization, freeze concentration, very low temperature lengthy fermentation, ageing, allotment, clarification, filtration, obtains the litchi spirit that ferments.By this method, carry out alcoholic, first, owing to not adopting prozyme to carry out enzymolysis, cause lichee crushing juice rate low; Again, because lichee is the fruit of thermo-sensitivity, High Temperature Sterilization, can make Lychee juice moment oxidizing brown stain, and fragrance ingredient is by havoc, and poor stability, affects the quality of fruit wine.
Summary of the invention
The object of the invention is to avoid above-mentioned the deficiencies in the prior art, and provide a kind of and can solve that litchi spirit crushing juice rate is low, the production method of the fermented type litchi ice wine of fragrance ingredient and poor stability and products thereof.
Object of the present invention can reach by following measure:
A kind of production method of fermented type litchi ice wine, comprise with litchi pulp and make raw material, through dipping enzymolysis, obtain the fermenting fruit syrup of use, fruit juice, after freeze concentration repeatedly, ferments with Active Dry Yeast, the fermented liquid of gained is after ageing, with scavenging agent, carry out the processing of defecate and purify, freezing and filtration sterilization, it is characterized in that
Above-mentioned dipping enzymolysis, in the steeping fluid of described litchi pulp, add and to comprise that compound polygalacturonase, cellulase and aspartic protease do enzymolysis agent, the add-on of this complex enzyme hydrolysis agent is, in every liter of steeping fluid, add polygalacturonase 10mg~30mg, cellulase 120mg~250mg and aspartic protease 120mg~150mg; And stir, dipping temperature is controlled at 9 ℃~13 ℃, enzymolysis 8 hours~11 hours, the Litchi Juice of the use that obtains fermenting;
Above-mentioned fermentation, it is a kind of method of low temperature Secondary Fermentation, through freeze concentration by the fruit juice after above-mentioned enzymolysis, be transported in fermentor tank, add the Active Dry Yeast having activated, by every liter of fermented liquid, add the amount of active dry yeast 140mg~280mg to add lentamente, stir, leavening temperature is controlled at 8 ℃~11 ℃, at this temperature, prior fermentation 7 days~10 days, isolate juice clearly, after turning tank, at same temperature, carry out later stage fermentation 15 days~20 days, the final wine degree of controlled fermentation is 15%~16%, ageing one month at lower than 15 ℃ of temperature afterwards, obtain thick original wine,
Above-mentioned defecate and purify, is a kind of method of composite purification, is by above-mentioned thick original wine, adopts composite purifying agent to purify, and this composite purifying agent comprises, the bentonite solution, gelatin solution and the silica gel solution that are uniformly dissolved; Scavenging agent stirs after adding, and treats colloid sedimentation wherein, and standing clarification 10 days~15 days, isolates wine pin, and clear liquid is filtered, and obtains limpid wine liquid, is cooled to 15 ℃ of storages, allotment;
Described freezing, filtration treatment, be by the litchi ice wine after allotment, freezing in refrigerated cylinder, and filtration sterilization, be included at the 0.6 ℃ of temperature of freezing point higher than wine freezing, standing 10 days; And at this temperature, with diatomite filter, filter for the first time, to resulting work in-process wine, before packing, carry out again twice filtration, use cardboard filter filtration sterilization once, then carry out secondary filtration degerming with Membrane filtering machine.
The freeze concentration of above-mentioned fermented juice, that the fruit juice after described enzymolysis is placed in to refrigerated cylinder, at-3 ℃ of temperature, carry out for the first time, at-5 ℃ of temperature, carry out for the second time, at-7 ℃ of temperature, carry out freeze concentration for the third time again, the pol that reaches fruit juice take glucose meter, be 350g/L~380g/L.
Above-mentioned Active Dry Yeast, is the BV818 yeast adopting by Angel Yeast company, hybridizes with a kind of lichee special yeast of seed selection domestication a kind of Active Dry Yeast of cultivating.
The method of above-mentioned composite purification, 40 ℃ of warm water soaking bentonite 24 hours of first using 13 times of weight, with respect to every liter of original wine, the add-on of bentonite used is 400mg~600mg, after being uniformly dissolved, bentonite joins wine liquid, then by the solute quantity of every liter of wine liquid, be gelatin 40mg~60mg and silica gel 300mg~500mg, add gelatin solution and silica gel solution, with this composite purifying agent, carry out defecate and purify wine liquid.
Above-mentioned fermented type litchi ice wine, to be raw material by litchi pulp, through compound polygalacturonase, cellulase and aspartic protease, carry out enzymolysis, freeze concentration repeatedly, a kind of Active Dry Yeast that employing is cultivated by the hybridization of lichee special yeast, Secondary Fermentation at 8 ℃~11 ℃ temperature, with bentonite, gelatin and silica gel solution, make composite purifying agent, the wine liquid that filtration obtains, freezing at 0.6 ℃ of temperature of the freezing point higher than wine, and filtration sterilization, first through first filtration, again through the resulting a kind of fermented type litchi ice wine of secondary filtration degerming.
Production method of the present invention and products thereof, has advantages of as follows:
1. complex enzyme hydrolysis, in conjunction with low temperature fermentation, is brewageed effective.The method that the inventive method adopts plurality of enzymes to combine, hydrolysis result is good, and crushing juice rate is high.Adopt low temperature Secondary Fermentation, in fermentor tank, slowly add the Active Dry Yeast that is applicable to low-temperature epitaxy, leavening temperature is controlled at 8 ℃~11 ℃, after fermenting 7 days~10 days, from separation of fermentative broth, go out juice clearly, turn tank, at same temperature, clear juice is carried out to secondary fermentation 15~20 days, it is higher by 15%~16% that final fermented wine degree reaches.
2. the inventive method adopts repeatedly the natural pol of freeze concentration, raising Litchi Juice, pol can reach 350g/L~380g/L, the litchi ice wine brewing, alcoholic strength is high, and taste and sweet mouthfeel is mellow full, sour-sweet coordination, wine body is plentiful, and long times of aftertaste has been preserved natural nutrition and the local flavor of litchi ice wine simultaneously.
3. the inventive method adopts compound clarifier, adds the bentonite solution, gelatin solution and the silica gel solution that are uniformly dissolved in original wine, reaches and accelerates clarification, and increase the stability of litchi ice wine.
Below in conjunction with drawings and Examples, the present invention is done the narration of further indefiniteness.
Accompanying drawing explanation
Fig. 1 is the process flow diagram of production method of the present invention.
Embodiment
First raw material litchi is selected, select medium well above fresh fruit, reject rot fruit, fallen fruits, and stature is too small, not mature enough fruit.Salable product are cleaned thoroughly, after shelling stoning, with hollander, carry out broken stoning processing, the litchi pulp after processing moves in impregnating autoclave, in steeping fluid, adds compound enzymolysis enzyme, in every liter of steeping fluid, add polygalacturonase 10mg~30mg, cellulase 120mg~250mg and aspartic protease 120mg~150mg do enzymolysis agent, and stir, and dipping temperature is controlled at 9 ℃~13 ℃, enzymolysis 8 hours~11 hours, the Litchi Juice of the use that obtains fermenting.Utilize pump that Litchi Juice is squeezed in refrigerated cylinder, within the scope of-3 ℃~-8 ℃, progressively cooling, carries out repeatedly freeze concentration, constantly removes the ice cube producing simultaneously, when the pol of fruit juice reaches 350 g/L~380g/L (with glucose meter), can stop freeze concentration.
Fruit juice after above-mentioned freeze concentration is transported in fermentor tank, add a kind of Active Dry Yeast of the applicable low-temperature epitaxy having activated, this dry yeast, by the BV818 yeast of Angel Yeast company, hybridizes with a kind of lichee special yeast of seed selection domestication a kind of Active Dry Yeast of cultivating.And stir, leavening temperature is controlled at 8 ℃~11 ℃, after ferment 7 days~10 days, from separation of fermentative broth, goes out juice clearly, turns tank, at same temperature, and clear juice is carried out to secondary fermentation 15 days~20 days, and finally fermented wine degree is 15%~16%; After having fermented, at the temperature lower than 15 ℃, carry out ageing 1 month, obtain thick original wine.Thick original wine by obtaining, adds the bentonite solution, gelatin solution and the silica gel solution that are uniformly dissolved, with respect to the solute of wine liquid, adds weight, bentonite is 400mg/L~600 mg/L, and gelatin is 40mg/L~60mg/L, and silica gel is 300mg/L~500 mg/L, solute stirs, treat wherein colloid sedimentation, standing clarification 10 days~15 days, isolates wine pin, clear liquid is filtered, obtain limpid wine liquid, then wine liquid is cooled to 15 ℃ of storages, and wine liquid is allocated on request; Finally the litchi ice wine after allotment is proceeded to refrigerated cylinder, carry out freezing treatment, and filtration sterilization; Freezing at 0.6 ℃ of temperature of the freezing point higher than wine, standing maintenance 10 days, and at this temperature, with diatomite filter, carry out coarse filtration, the work in-process wine obtaining through freezing and filtering, carries out twice filtration again before packing, with cardboard filter, carry out a filtration sterilization, with Membrane filtering machine, carry out secondary filtration degerming again, obtain fermented type litchi ice wine of the present invention.

Claims (6)

1. the production method of a fermented type litchi ice wine, comprise with litchi pulp and make raw material, through dipping enzymolysis, obtain the fermenting fruit syrup of use, fruit juice, after freeze concentration repeatedly, ferments with Active Dry Yeast, the fermented liquid of gained is after ageing, with scavenging agent, carry out the processing of defecate and purify, freezing and filtration sterilization, it is characterized in that
Described dipping enzymolysis, in the steeping fluid of described litchi pulp, add and to comprise that compound polygalacturonase, cellulase and aspartic protease do enzymolysis agent, the add-on of this complex enzyme hydrolysis agent is, in every liter of steeping fluid, add polygalacturonase 10mg~30mg, cellulase 120mg~250mg and aspartic protease 120mg~150mg; And stir, dipping temperature is controlled at 9 ℃~13 ℃, enzymolysis 8 hours~11 hours, the Litchi Juice of the use that obtains fermenting;
Described fermentation, it is a kind of method of low temperature Secondary Fermentation, through freeze concentration by the fruit juice after above-mentioned enzymolysis, be transported in fermentor tank, add the Active Dry Yeast having activated, by every liter of fermented liquid, add the amount of active dry yeast 140mg~280mg to add lentamente, stir, leavening temperature is controlled at 8 ℃~11 ℃, at this temperature, prior fermentation 7 days~10 days, isolate juice clearly, after turning tank, at same temperature, carry out later stage fermentation 15 days~20 days, the final wine degree of controlled fermentation is 15%~16%, ageing one month at lower than 15 ℃ of temperature afterwards, obtain thick original wine,
Described defecate and purify, is a kind of method of composite purification, is by above-mentioned thick original wine, adopts composite purifying agent to purify, and this composite purifying agent comprises, the bentonite solution, gelatin solution and the silica gel solution that are uniformly dissolved; Scavenging agent stirs after adding, and treats colloid sedimentation wherein, and standing clarification 10 days~15 days, isolates wine pin, and clear liquid is filtered, and obtains limpid wine liquid, is cooled to 15 ℃ of storages, allotment;
Described freezing, filtration treatment, be by the litchi ice wine after allotment, freezing in refrigerated cylinder, and filtration sterilization, be included at the 0.6 ℃ of temperature of freezing point higher than wine freezing, standing 10 days; And at this temperature, with diatomite filter, filter for the first time, to resulting work in-process wine, before packing, carry out again twice filtration, use cardboard filter filtration sterilization once, then carry out secondary filtration degerming with Membrane filtering machine.
2. the production method of fermented type litchi ice wine according to claim 1, it is characterized in that, the freeze concentration of described fermented juice, that the fruit juice after described enzymolysis is placed in to refrigerated cylinder, at-3 ℃ of temperature, carry out for the first time, at-5 ℃ of temperature, carry out for the second time, at-7 ℃ of temperature, carry out freeze concentration for the third time again, reaching the pol of fruit juice with glucose meter, is 350g/L~380g/L.
3. the production method of fermented type litchi ice wine according to claim 1 and 2, it is characterized in that, described Active Dry Yeast, is the BV818 yeast adopting by Angel Yeast company, hybridizes with a kind of lichee special yeast of seed selection domestication a kind of Active Dry Yeast of cultivating.
4. the production method of fermented type litchi ice wine according to claim 1 and 2, it is characterized in that, the method of described composite purification, 40 ℃ of warm water soaking bentonite 24 hours of first using 13 times of weight, with respect to every liter of original wine, the add-on of bentonite used is 400mg~600mg, after being uniformly dissolved, bentonite joins wine liquid, then by the solute quantity of every liter of wine liquid, for gelatin 40mg~60mg and silica gel 300mg~500mg, add gelatin solution and silica gel solution, with this composite purifying agent, carry out defecate and purify wine liquid.
5. the production method of fermented type litchi ice wine according to claim 3, it is characterized in that, the method of described composite purification, 40 ℃ of warm water soaking bentonite 24 hours of first using 13 times of weight, with respect to every liter of original wine, the add-on of bentonite used is 400mg~600mg, after being uniformly dissolved, bentonite joins wine liquid, then by the solute quantity of every liter of wine liquid, for gelatin 40mg~60mg and silica gel 300mg~500mg, add gelatin solution and silica gel solution, with this composite purifying agent, carry out defecate and purify wine liquid.
6. the prepared fermented type litchi ice wine of method according to claim 1, it is characterized in that, described fermented type litchi ice wine, to be raw material by litchi pulp, through compound polygalacturonase, cellulase and aspartic protease carry out enzymolysis, freeze concentration repeatedly, a kind of Active Dry Yeast that employing is cultivated by the hybridization of lichee special yeast, Secondary Fermentation at 8 ℃~11 ℃ temperature, with bentonite, gelatin and silica gel solution are made composite purifying agent, the wine liquid that filtration obtains, freezing at 0.6 ℃ of temperature of the freezing point higher than wine, and filtration sterilization, first through first, filter, again through the resulting a kind of fermented type litchi ice wine of secondary filtration degerming.
CN201310649560.5A 2013-12-06 2013-12-06 Production method and product of fermented litchi ice wine CN103642634A (en)

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Cited By (11)

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Publication number Priority date Publication date Assignee Title
CN104403865A (en) * 2014-11-28 2015-03-11 柳州贵族酒业有限公司 Frozen wine and preparation method thereof
CN107034095A (en) * 2017-06-27 2017-08-11 广西运亨酒业有限公司 The manufacture method of full juice Lichee sweet wine
CN107083300A (en) * 2017-06-27 2017-08-22 广西运亨酒业有限公司 The brewing method of litchi ice wine
CN107227228A (en) * 2017-07-18 2017-10-03 广西驰胜农业科技有限公司 A kind of use amino acid regulating and controlling fermentation, the lichee fruit wine preparation method of ageing
CN107227227A (en) * 2017-07-07 2017-10-03 广西驰胜农业科技有限公司 A kind of preparation method of lichee fruit wine
CN107227233A (en) * 2017-07-31 2017-10-03 广西驰胜农业科技有限公司 A kind of lichee fruit wine brewing method of use microwave radiation
CN107304395A (en) * 2016-04-19 2017-10-31 天津市林业果树研究所 A kind of secondary fermentation of blueberry fruit wine
CN107365662A (en) * 2017-09-13 2017-11-21 贵州省生物研究所 Golden Rosa roxburghii fruit wine of a kind of complex enzyme reaction technology fermentation and preparation method thereof
CN107557254A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 A kind of lichee cider and preparation method and tonifying Qi and blood and anti-oxidant application
CN107557255A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 A kind of lichee cider and preparation method thereof
CN111961559A (en) * 2020-10-26 2020-11-20 烟台云汇智能科技有限公司 Sterilizing and clarifying method of aged litchi alcoholic beverage

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Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104403865A (en) * 2014-11-28 2015-03-11 柳州贵族酒业有限公司 Frozen wine and preparation method thereof
CN107304395B (en) * 2016-04-19 2021-01-15 天津市林业果树研究所 Secondary fermentation process of blueberry fruit wine
CN107304395A (en) * 2016-04-19 2017-10-31 天津市林业果树研究所 A kind of secondary fermentation of blueberry fruit wine
CN107557254A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 A kind of lichee cider and preparation method and tonifying Qi and blood and anti-oxidant application
CN107557255A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 A kind of lichee cider and preparation method thereof
CN107557254B (en) * 2016-06-30 2021-01-26 株洲千金药业股份有限公司 Litchi rose wine, preparation method and application of litchi rose wine in qi and blood tonifying and oxidation resistance
CN107034095A (en) * 2017-06-27 2017-08-11 广西运亨酒业有限公司 The manufacture method of full juice Lichee sweet wine
CN107083300A (en) * 2017-06-27 2017-08-22 广西运亨酒业有限公司 The brewing method of litchi ice wine
CN107227227A (en) * 2017-07-07 2017-10-03 广西驰胜农业科技有限公司 A kind of preparation method of lichee fruit wine
CN107227228A (en) * 2017-07-18 2017-10-03 广西驰胜农业科技有限公司 A kind of use amino acid regulating and controlling fermentation, the lichee fruit wine preparation method of ageing
CN107227233A (en) * 2017-07-31 2017-10-03 广西驰胜农业科技有限公司 A kind of lichee fruit wine brewing method of use microwave radiation
CN107365662A (en) * 2017-09-13 2017-11-21 贵州省生物研究所 Golden Rosa roxburghii fruit wine of a kind of complex enzyme reaction technology fermentation and preparation method thereof
CN107365662B (en) * 2017-09-13 2021-03-09 贵州省生物研究所 Compound enzyme reaction technology fermented rosa roxburghii fruit wine and preparation method thereof
CN111961559B (en) * 2020-10-26 2021-01-05 烟台云汇智能科技有限公司 Sterilizing and clarifying method of aged litchi alcoholic beverage
CN111961559A (en) * 2020-10-26 2020-11-20 烟台云汇智能科技有限公司 Sterilizing and clarifying method of aged litchi alcoholic beverage

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Application publication date: 20140319