CN103666907A - Mulberry sticky-rice healthcare wine and preparation method thereof - Google Patents
Mulberry sticky-rice healthcare wine and preparation method thereof Download PDFInfo
- Publication number
- CN103666907A CN103666907A CN201310376238.XA CN201310376238A CN103666907A CN 103666907 A CN103666907 A CN 103666907A CN 201310376238 A CN201310376238 A CN 201310376238A CN 103666907 A CN103666907 A CN 103666907A
- Authority
- CN
- China
- Prior art keywords
- mulberries
- rice
- glutinous rice
- wine
- fruit
- 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
Abstract
The invention discloses mulberry sticky-rice healthcare wine and a preparation method thereof. The raw material ratio of the wine is as follows: mulberry: sticky rice= 1: (2.3-2.7). The preparation method comprises the following steps of first press squeezing the mulberry, soaking the sticky rice in mountain spring, steaming the sticky rice by utilizing a barrel, then fermenting the sticky rice, mixing the squeezed mulberry juice and the sticky rice wine, and fermenting the mixture for a period of time. Through the unique brewing technique, the mulberry sticky-rice wine prepared through the method has the characteristics of pure raisin color, comfortable taste and strong wine flavor, the rich nutrients of the mulberry are reserved, and the nutritional value and the economical value are high.
Description
Technical field
The present invention relates to fruits health promoting wine and preparation method thereof, particularly use mulberries as wine brewing and the method for raw material.
Background technology
Mulberry fruit, has another name called Fructus Mori, mulberry sugarcane, mulberry jujube, sorosis, black mulberry etc., is the fruit ear of moraceae plants mulberry.When mulberry fruit is tender, look blue or green, taste acid, and when aging, look purple is black, succulence, taste is sweet.Ripe Mulberry fruit is nutritious, 81.8 grams of every 100 grams of mulberry fruit moisture contents, 1.8 grams, protein, 0.3 gram, fat.4.9 grams of Mierocrystalline celluloses, 10 grams, carbohydrate, 1.2 grams of ash contents, carotene 30 micrograms, 0.02 milligram of VitB1,0.06 milligram, riboflavin, 6.95 milligrams of vitamin-Es, 33 milligrams, potassium, 0.27 milligram, zinc, 0.08 milligram of copper, selenium 4.8 micrograms.In addition, also contain tannic acid, oxysuccinic acid, vitamins C and lipid acid etc.Its fat is mainly linolic acid, oleic acid, Palmiticacid, stearic acid and sad, n-nonanoic acid, capric acid, tetradecanoic acid, linolenic acid etc. on a small quantity.
Mulberry fruit trophic analysis:
(1) prevent arteriosclerosis, in mulberry fruit, contain lipid acid, mainly by linolic acid.Stearic acid and oleic acid form, and have and reduce fat, and reduce blood fat, prevent the effects such as arteriosclerosis.
(2) strengthening the spleen and stomach, contains the nutritive substances such as tannic acid, lipid acid, oxysuccinic acid in aid digestion mulberry fruit, can help the digestion of fat, protein and starch, therefore there is the merit that strengthening the spleen and stomach is aid digestion, can be used for the diarrhoea that treatment causes because of maldigestion.
(3) supplement the nutrients, in mulberry fruit, contain the trace element of a large amount of moisture, carbohydrate, multivitamin, carotene and needed by human etc., can effectively expand the Q volume of blood of human body, and benefit and oiliness, be suitable for hypertension, gynaecological disease patient's dietotherapy.
(4) blacking hair and beauty, except containing the nutritive substance that a large amount of needed by human body want, also contains Wu Fasu in mulberry fruit, can make hair become black and glossy, therefore can be used to beauty treatment.
(5) cancer-resisting, the compositions such as contained violaguercitrin in mulberry fruit, cyanidin(e), glucose, fructose, oxysuccinic acid, calcareous, inorganic salt, carotene, multivitamin and nicotinic acid, have prophylaxis of tumours cellular invasion, the effect of avoiding cancer to occur.Curative effect: mulberries are cold in nature to promote the production of body fluid, the flat Tianjin of growing of rock sugar, being hard and dry due to controlling enteron aisle body fluid deficiency.
Sticky rice wine has the laudatory title of " length of hundred medicines ", is very important material or " medicine efficacy enhancing ingredient " of assisting a ruler in governing a country pharmaceutically.In prescriptions of traditional Chinese medicine, conventional sticky rice wine soaks, hots plate, steams some herbal medicine of moxibustion, or modulation ginseng restorative bolus and various medicinal liquor.Sticky rice wine also has pharmaceutical use and health-care effect.Cold promoting digestion and removing indigestion and the sedative effect drunk, to maldigestion, apocleisis, heartbeat overrun, irritated etc. effective in cure; Scald the clearing damp of dispeling cold for hot drink, activate blood circulation and disperse blood clots, to aching pain in waist and back, numb in every limb and tremble, rheumatic arthritis and wound etc. are useful; As with egg, brown sugar with boiling or taking after mixing it with water, invigorating the spleen and replenishing QI, strong muscles and bones, can prevent neurasthenia, lost in a reverie, dizziness and tinnitus, insomnia, the disease such as forgetful; As respectively with longan or lichee, red date, walnut, ginseng with boiling, have the effect of supporing yang strong power, nourishing qi and blood, to physique void decline, that damage, anaemia etc. fall in vigour is effective in cure.Sticky rice wine is applicable to everyone and eats.Wen Zhongyi gas, tonifying Qi beauty treatment.The elderly, pregnant and lying-in women and person in poor health are more applicable.
Mulberries have spontaneous growth, feature without disease and pest, liked by people, but its fruit surface is soft and not storage endurance transportation, the mode that people often really make wine with mulberries retains its nutritive value, and the sticky rice wine adding therein can improve medium-height grass flavour of a drug indistinct in pure morat with light rice is fragrant during taste is sweet.
Existing morat preparation technology generally includes following several:
1. infusion method (if the patent No. is CN10207111A, CN101440337A): by fresh mulberries pulp and alcohol or soaking in Chinese liquor, the soak solution after immersion is allocated and formed.The mulberries fruit wine of soaking wine method brew, although technique is simple, has certain fruital, typicalness strong, and it is plentiful that wine body is often owed.Alcohol smell is outstanding, can not meet modern people meeting high quality of life.
2. fermentation method (if the patent No. is CN1024362A, CN102787047A): fresh mulberries fruit is through peeling, squeezes the juice, the art breading brew such as clarifying treatment, artificial yeast's interpolation, temperature controlled fermentation, oxygen barrier storage forms.The fruit wine of fermentation brew, look just, the pure gracefulness of fragrance, delicate mouthfeel, plentiful mellow, coordinate.But the color component of mulberry juice loss is more, and very unstable of color.
3. soak the method (if the patent No. is CN101074413A) combining with fermentation: according to the method described above, fresh fruit soak solution is mixed by a certain percentage with fresh fruit fermented liquid, then allotment forms through art breading.Soak and the fruit wine of combined techniques brew that ferments, though have certain pure and fresh fruital and aroma, typicalness is more outstanding, but still exists the functional component loss in mulberry juice serious, and product often needs the processing of mixing colours.
4. utilize mulberry juice concentrated solution to produce mulberries fruit wine (if the patent No. is CN102250719A): what on this kind of basic identical with the fermentation method just raw material of method, use is fruit juice concentrate.Its production method is: fruit juice concentrate is diluted with water to finite concentration (according to the specification of quality of product) and makes the former wine after its fermentation meet product requirement, then add the operations such as artificial yeast, temperature controlled fermentation, storage, art breading.The fruit wine that utilizes this method to produce, general fruital is on the low side, feeling of freshness a little less than, vinosity is not good, has certain gap with the fruit wine that utilizes new fresh fruit brew.
The preparation method of several morats above, the advantage and the defect that respectively have oneself, common feature is all that juice color loss is serious, sanitas usage quantity also approaches the upper limit of national standard, simultaneously pure mulberries brew vinosity, with the smell of herbal medicine, has affected its mouthfeel of drinking.Adopt which type of method, the nutritive ingredient that can farthest retain mulberries fruit, can improve again morat functional effect aspect health care, reduce the usage quantity of sanitas (sulfurous gas etc.), be the target that in industry, professional person pursues for consumers in general provide pure natural mulberries fruit wine simultaneously always.
Summary of the invention
Mulberries sticky rice health care wine provided by the invention and preparation method thereof, has solved the problem that traditional morat mouthfeel is bad, freshness is not high.
Mulberries sticky rice health care wine of the present invention, main raw material is mulberries and glutinous rice, raw-material weight is mulberries than part: glutinous rice=1:2.3 ~ 2.7.
The preparation method of mulberries sticky rice health care wine of the present invention, comprises the following steps:
A). the fresh ripe mulberry of take is really standby after raw material physical squeezing; Selected first-class glutinous rice, clear water is standby after eluriating.
B). the glutinous rice in step a is soaked with mountain spring water, and during immersion, the amount of mountain spring water is advisable to cover 25 centimetres of rice layers completely, soaks water temperature and is controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and change mountain spring water one time after soaking 3 hours.
C). the glutinous rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, after draining, pours the boiling of wooden rice steamer bucket into, at saturated steam state cooking time, is 15 minutes.
D). by the glutinous rice of boiling, be poured on bamboo dustpan, spread out cooling, when temperature is down to 28 ~ 32 degrees Celsius, to be sprinkled into quality be 5% ~ 6% koji of glutinous rice quality and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius.
E). glutinous rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir, after having fermented, obtain the former wine of glutinous rice.
F). fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.3 ~ 2.7 portions of former wine of weight glutinous rice that glutinous rice is made, and after stirring, continue sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
In step a, mulberries fruit physical squeezing technique is:
A1). get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5 ~ 8 millimeters.
A2). after flushing, bamboo sieve is moved to and dried on frame, after naturally drying 24 hours, obtain clean dry and comfortable mulberries fruit.
A3). the standby mulberries of a2 step institute are poured in cylinder shape squeezing bucket, by lever principle, is connected and squeeze bung and support, in one section of application of force of support, barrel interior mulberries are squeezed bearing under 6 ~ 7MPa pressure.
The present invention is because wine-making technology is unique, and the mulberries sticky rice wine of preparing according to the method has pure black color purple, and mouthfeel is more comfortable, and wine body is more plentiful, and nourishing function is abundanter, and antiseptic content is lower, is particularly suitable for the requirement of modern people to nutritive health-care.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1: weight ratio part mulberries: the mulberries sticky rice health care wine of glutinous rice=1:2.2 brew, and brew method is as follows:
The first step: the fresh ripe mulberry of take is really standby after raw material physical squeezing; Selected first-class glutinous rice clear water is standby after eluriating.
Second step: the glutinous rice of having eluriated soaks with mountain spring water, during immersion, the amount of mountain spring water is advisable to cover 25 centimetres of rice layers completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and change mountain spring water one time after soaking 3 hours, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously.
The 3rd step: the glutinous rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time.
The 4th step: by the glutinous rice of boiling, be poured on and spread out coolingly on bamboo dustpan, when temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of glutinous rice quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature.
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Glutinous rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of glutinous rice.
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.2 portions of former wine of weight glutinous rice that glutinous rice is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 2: weight ratio part mulberries: the mulberries sticky rice health care wine of glutinous rice=1:2.5 brew, and brew method is as follows:
The first step: the fresh ripe mulberry of take is really standby after raw material physical squeezing; Selected first-class glutinous rice clear water is standby after eluriating.
Second step: the glutinous rice of having eluriated soaks with mountain spring water, during immersion, the amount of mountain spring water is advisable to cover 25 centimetres of rice layers completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and change mountain spring water one time after soaking 3 hours, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously.
The 3rd step: the glutinous rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time.
The 4th step: by the glutinous rice of boiling, be poured on and spread out coolingly on bamboo dustpan, when temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of glutinous rice quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature.
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Glutinous rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of glutinous rice.
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.5 portions of former wine of weight glutinous rice that glutinous rice is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 3: weight ratio part mulberries: the mulberries sticky rice health care wine of glutinous rice=1:2.7 brew, and brew method is as follows:
The first step: the fresh ripe mulberry of take is really standby after raw material physical squeezing; Selected first-class glutinous rice clear water is standby after eluriating.
Second step: the glutinous rice of having eluriated soaks with mountain spring water, during immersion, the amount of mountain spring water is advisable to cover 25 centimetres of rice layers completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and change mountain spring water one time after soaking 3 hours, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously.
The 3rd step: the glutinous rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time.
The 4th step: by the glutinous rice of boiling, be poured on and spread out coolingly on bamboo dustpan, when temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of glutinous rice quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature.
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Glutinous rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of glutinous rice.
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.7 portions of former wine of weight glutinous rice that glutinous rice is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
In the above step, mulberries fruit physical squeezing technique is: get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5 ~ 8 millimeters; After flushing, bamboo sieve is moved to and dried on frame, after naturally drying 24 hours, obtain clean dry and comfortable mulberries fruit; Mulberries are poured in cylinder shape squeezing bucket, by lever principle, connected squeezing bung and support, in one section of application of force of support, make barrel interior mulberries bear squeezing under 6 ~ 7MPa pressure.Under suitable pressure, carry out physical squeezing, can control the rate of extruding of juice in fresh fruit, and then control the speed that mulberry juice and residue reacts with microbe colony during the fermentation, then the time control of the termination by fermentation and finally control the quality of wine.
Claims (3)
1. a mulberries sticky rice health care wine, main raw material is mulberries and glutinous rice, it is characterized in that: raw-material weight is than part being mulberries: glutinous rice=1:2.3～2.7.
2. a preparation method who prepares mulberries sticky rice health care wine claimed in claim 1, is characterized in that comprising the following steps:
A). the fresh ripe mulberry of take is really standby after raw material physical squeezing; Selected first-class glutinous rice, clear water is standby after eluriating;
B). the glutinous rice in step a is soaked with mountain spring water, and during immersion, the amount of mountain spring water is advisable to cover 25 centimetres of rice layers completely, soaks water temperature and is controlled at 20～25 degrees Celsius and lasting 8 hours, and change mountain spring water one time after soaking 3 hours;
C). the glutinous rice after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, after draining, pours the boiling of wooden rice steamer bucket into, at saturated steam state cooking time, is 15 minutes;
D). by the glutinous rice of boiling, be poured on bamboo dustpan, spread out cooling, when temperature is down to 28～32 degrees Celsius, to be sprinkled into quality be 5～6% kojis of glutinous rice quality and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20～25 degrees Celsius;
E). glutinous rice sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir, after having fermented, obtain the former wine of glutinous rice;
F). fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.3～2.7 portions of former wine of weight glutinous rice that glutinous rice is made, and after stirring, continue sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
3. the preparation method of mulberries sticky rice health care wine according to claim 2, is characterized in that: in described step a, mulberries fruit physical squeezing technique is:
A1). get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5～8 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, after naturally drying 24 hours, obtain clean dry and comfortable mulberries fruit;
A3). the standby mulberries of a2 step institute are poured in cylinder shape squeezing bucket, by lever principle, is connected and squeeze bung and support, in one section of application of force of support, barrel interior mulberries are squeezed bearing under 6～7MPa pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310376238.XA CN103666907A (en) | 2013-08-27 | 2013-08-27 | Mulberry sticky-rice healthcare wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310376238.XA CN103666907A (en) | 2013-08-27 | 2013-08-27 | Mulberry sticky-rice healthcare wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103666907A true CN103666907A (en) | 2014-03-26 |
Family
ID=50305689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310376238.XA Pending CN103666907A (en) | 2013-08-27 | 2013-08-27 | Mulberry sticky-rice healthcare wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103666907A (en) |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897930A (en) * | 2014-03-28 | 2014-07-02 | 象州县科学技术局 | mulberry-sorghum healthcare wine and preparation method thereof |
| CN103897932A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Mulberry-corn health wine and preparation method thereof |
| CN103897929A (en) * | 2014-03-28 | 2014-07-02 | 象州县科学技术局 | Mulberry-fragrant rice health-care wine and preparation method thereof |
| CN103911248A (en) * | 2014-03-28 | 2014-07-09 | 广西象州商源酒业有限公司 | Brewing method of mulberry and vitis amurensis alcoholic drink mixed with fruit juice |
| CN103911251A (en) * | 2014-03-28 | 2014-07-09 | 广西象州商源酒业有限公司 | Mulberry sweet corn health wine and brewing method thereof |
| CN103981056A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing technology of mioga ginger yellow rice wine |
| CN104178402A (en) * | 2014-09-04 | 2014-12-03 | 安吉县森之蓝蓝莓专业合作社 | Preparation method of mango and blueberry fruit rice wine containing mulberry extracts |
| CN104629995A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Preparation method of mulberry radix puerariae healthcare wine |
| CN104830628A (en) * | 2015-04-22 | 2015-08-12 | 广德县菁菁果业专业合作社 | Mulberry fruit wine |
| CN104946456A (en) * | 2015-06-30 | 2015-09-30 | 吴伟财 | Brewage method of purple black aromatic glutinous rice wine |
| CN105087240A (en) * | 2015-07-22 | 2015-11-25 | 六安市金土地农业科普示范园 | Maca and mulberry wine and preparation method thereof |
| CN105886197A (en) * | 2014-10-30 | 2016-08-24 | 廖义生 | Manufacturing method of roselle and glutinous rice health care wine |
| CN106010916A (en) * | 2016-08-05 | 2016-10-12 | 王路 | Making method of semi-fermented fruit wine |
| CN106047588A (en) * | 2016-08-25 | 2016-10-26 | 钟磊 | Preparation method of purple glutinous rice wine |
| CN107574086A (en) * | 2017-10-30 | 2018-01-12 | 桐梓县茅石乡龙会村蔬菜种植场 | A kind of glutinous rice strawberry wine and preparation method thereof |
| CN107739693A (en) * | 2017-11-17 | 2018-02-27 | 四川凤和黄酒有限责任公司 | Mulberry fruit formula of rice wine and compound method |
| CN108441371A (en) * | 2018-03-09 | 2018-08-24 | 佛山推启农业研究院（普通合伙） | A kind of Mulberry sticky-rice healthcare wine and preparation method thereof |
| CN108753526A (en) * | 2018-06-14 | 2018-11-06 | 江阴市卢异奇桑蚕农业科技发展有限公司 | A kind of method that natural fermented method prepares mulberries health preserving wine |
| CN110004011A (en) * | 2019-04-17 | 2019-07-12 | 长沙理工大学 | A kind of the morat formula and production method of solid-liquid fermentation combination |
| CN111019791A (en) * | 2020-01-07 | 2020-04-17 | 叶青松 | Preparation method of mulberry, glutinous rice and red koji wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102058A (en) * | 2009-12-18 | 2011-06-22 | 张晓东 | Production process for mulberry glutinous rice wine |
| CN102286328A (en) * | 2011-08-15 | 2011-12-21 | 大连三军酒业有限公司 | Mulberry biological wine and brewing process thereof |
-
2013
- 2013-08-27 CN CN201310376238.XA patent/CN103666907A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102058A (en) * | 2009-12-18 | 2011-06-22 | 张晓东 | Production process for mulberry glutinous rice wine |
| CN102286328A (en) * | 2011-08-15 | 2011-12-21 | 大连三军酒业有限公司 | Mulberry biological wine and brewing process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 丁湖广: "《乡镇致富实用技术手册》", 31 October 1986, article "米酒酿造法", pages: 46-47 * |
| 汪江波 等: "桑葚米酒的研制", 《适用技术市场》, no. 7, 10 July 2000 (2000-07-10) * |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897930A (en) * | 2014-03-28 | 2014-07-02 | 象州县科学技术局 | mulberry-sorghum healthcare wine and preparation method thereof |
| CN103897932A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Mulberry-corn health wine and preparation method thereof |
| CN103897929A (en) * | 2014-03-28 | 2014-07-02 | 象州县科学技术局 | Mulberry-fragrant rice health-care wine and preparation method thereof |
| CN103911248A (en) * | 2014-03-28 | 2014-07-09 | 广西象州商源酒业有限公司 | Brewing method of mulberry and vitis amurensis alcoholic drink mixed with fruit juice |
| CN103911251A (en) * | 2014-03-28 | 2014-07-09 | 广西象州商源酒业有限公司 | Mulberry sweet corn health wine and brewing method thereof |
| CN103981056A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing technology of mioga ginger yellow rice wine |
| CN103981056B (en) * | 2014-05-28 | 2016-07-06 | 彭常安 | A kind of processing technique of lotus yellow wine |
| CN104178402A (en) * | 2014-09-04 | 2014-12-03 | 安吉县森之蓝蓝莓专业合作社 | Preparation method of mango and blueberry fruit rice wine containing mulberry extracts |
| CN104178402B (en) * | 2014-09-04 | 2016-05-04 | 安吉县森之蓝蓝莓专业合作社 | Leach the preparation method of the mango blueberries rice wine of composition containing mulberries |
| CN105886197A (en) * | 2014-10-30 | 2016-08-24 | 廖义生 | Manufacturing method of roselle and glutinous rice health care wine |
| CN104629995A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Preparation method of mulberry radix puerariae healthcare wine |
| CN104830628A (en) * | 2015-04-22 | 2015-08-12 | 广德县菁菁果业专业合作社 | Mulberry fruit wine |
| CN104946456A (en) * | 2015-06-30 | 2015-09-30 | 吴伟财 | Brewage method of purple black aromatic glutinous rice wine |
| CN105087240A (en) * | 2015-07-22 | 2015-11-25 | 六安市金土地农业科普示范园 | Maca and mulberry wine and preparation method thereof |
| CN106010916A (en) * | 2016-08-05 | 2016-10-12 | 王路 | Making method of semi-fermented fruit wine |
| CN106047588A (en) * | 2016-08-25 | 2016-10-26 | 钟磊 | Preparation method of purple glutinous rice wine |
| CN107574086A (en) * | 2017-10-30 | 2018-01-12 | 桐梓县茅石乡龙会村蔬菜种植场 | A kind of glutinous rice strawberry wine and preparation method thereof |
| CN107739693A (en) * | 2017-11-17 | 2018-02-27 | 四川凤和黄酒有限责任公司 | Mulberry fruit formula of rice wine and compound method |
| CN108441371A (en) * | 2018-03-09 | 2018-08-24 | 佛山推启农业研究院（普通合伙） | A kind of Mulberry sticky-rice healthcare wine and preparation method thereof |
| CN108753526A (en) * | 2018-06-14 | 2018-11-06 | 江阴市卢异奇桑蚕农业科技发展有限公司 | A kind of method that natural fermented method prepares mulberries health preserving wine |
| CN110004011A (en) * | 2019-04-17 | 2019-07-12 | 长沙理工大学 | A kind of the morat formula and production method of solid-liquid fermentation combination |
| CN111019791A (en) * | 2020-01-07 | 2020-04-17 | 叶青松 | Preparation method of mulberry, glutinous rice and red koji wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103666907A (en) | Mulberry sticky-rice healthcare wine and preparation method thereof | |
| CN103589557A (en) | Mulberry-black rice healthcare wine and preparation method thereof | |
| CN103589556A (en) | Mulberry-red rice healthcare wine and preparation method thereof | |
| CN103666908A (en) | Brewing method of mulberry juice wine | |
| CN103695284A (en) | Preparation method of dried mushroom-sticky rice vinegar | |
| CN103045431A (en) | Health preserving healthcare purple wine | |
| CN103911249A (en) | Brewing method of mulberry and cherokee rose fruit juice liquor | |
| CN103194352B (en) | Rose sweet white wine beverage and preparation method thereof | |
| CN103897931A (en) | Method for brewing mulberry and grape wine | |
| CN103897922A (en) | Flower rice wine with effects of calming nerves and helping sleeping and preparation method thereof | |
| CN104673588A (en) | Brewing method of mulberry-pitaya juice wine | |
| CN103897960A (en) | Brewing method of mulberry-fructus rhodomyrti juice wine | |
| CN103992898A (en) | Method for brewing mulberry and Momordica grosvenori liqueur | |
| CN103911253A (en) | Brewing method of mulberry and turnjujube juice liquor | |
| CN103911248A (en) | Brewing method of mulberry and vitis amurensis alcoholic drink mixed with fruit juice | |
| CN104629994A (en) | Method for brewing mulberry passion fruit alcoholic drink | |
| CN103911252A (en) | Mulberry-red rice-black rice health care wine and preparation method thereof | |
| CN103897927A (en) | Brewing mulberry-waxy corn health care wine and preparation method thereof | |
| CN104419607A (en) | Nymphaea-tetragona-flower old wine | |
| CN109234107A (en) | A kind of processing technology of rice wine | |
| CN103897926A (en) | Method for brewing mulberry-hawthorn fruit dewy wine | |
| CN103897928A (en) | Mulberry-black sweet corn health wine and preparation method thereof | |
| CN103897930A (en) | mulberry-sorghum healthcare wine and preparation method thereof | |
| CN105462759A (en) | Mulberry/sorghum health care wine and preparation method thereof | |
| CN103897933A (en) | Mulberry and organic rice health-care wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |