CN103666908A - Brewing method of mulberry juice wine - Google Patents

Brewing method of mulberry juice wine Download PDF

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Publication number
CN103666908A
CN103666908A CN201310376631.9A CN201310376631A CN103666908A CN 103666908 A CN103666908 A CN 103666908A CN 201310376631 A CN201310376631 A CN 201310376631A CN 103666908 A CN103666908 A CN 103666908A
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rice
mulberries
wine
fruit
mulberry
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CN201310376631.9A
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覃志友
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XIANGZHOU COUNTY SCIENCE AND TECHNOLOGY BUREAU
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XIANGZHOU COUNTY SCIENCE AND TECHNOLOGY BUREAU
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Abstract

The invention discloses a brewing method of a mulberry juice wine. The brewing method comprises the steps of: firstly, stewing fresh mature mulberry fruits and air-drying for three times, and then squeezing for later use; next, soaking superior rice, draining the water and then pouring the rice into a wood earthen utensil for steaming; spreading the steamed rice for cooling and then sprinkling a sweet yeast, stirring evenly and then closing the cover for hermetical fermentation; heating after the completion of fermentation; and finally, blending the mulberry juice with the rice wine for fermentation to obtain the mulberry juice wine. The brewing method provided by the invention is unique in brewing process; the mulberry juice wine prepared by the method has no problems of bad taste and low freshness degree of the traditional mulberry wine, and has the characteristics of comfortable taste and full body; besides, the mulberry juice wine has high nutritive value and economical value.

Description

A kind of brew method of mulberries alcoholic drink mixed with fruit juice
Technical field
The present invention relates to the preparation method of fruits health promoting wine, particularly use mulberries as the brewing method of 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.
Definition according to the industry standard > > of the < < People's Republic of China (PRC) to alcoholic drink mixed with fruit juice, alcoholic drink mixed with fruit juice is to take liquor, scent type Fenyang wine or edible ethanol as wine base, animals and plants elite with medicine-food two-purpose, by advanced technologies, process, changed the alcoholic drink of its former wine base style.That alcoholic drink mixed with fruit juice has is nutritious, various in style, the feature of different style, and the wide range of alcoholic drink mixed with fruit juice, comprises the wine kinds such as flowers and fruits type alcoholic drink mixed with fruit juice, animals and plants fragrant, tonic nutrient liquor.
Mulberries have spontaneous growth, without the feature of disease and pest, liked by people, but its fruit surface is soft and not storage endurance transportation, and the mode that people often really make wine with mulberries retains its nutritive value.
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
The brew method of mulberries alcoholic drink mixed with fruit juice provided by the invention, has solved the problem that traditional morat mouthfeel is bad, freshness is not high.
In order to reach foregoing invention object, the technical solution adopted in the present invention is: a kind of brew method of mulberries alcoholic drink mixed with fruit juice, comprises the following steps:
A). the fresh ripe mulberry of take is really raw material, after boiling and the circulation of drying three times, standby after physical squeezing; Selected first-class rice, clear water is standby after eluriating.
B). the rice in step a is soaked with mountain spring water, and during immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and change mountain spring water one time after soaking 2 hours.
C). the 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 rice of boiling, be poured on bamboo dustpan, spread out cooling, when temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of 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). 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.
F). after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state.
G). heating iron pan bottom is to 500 ~ 600 ℃, and now vitrified pipe interlayer chamber small hole at bottom part flows out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °.
H). 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 pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
In step a, mulberries fruit physics boiling and squeezing process are:
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 4 ~ 7 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 food steamer, under saturation steam environment, are kept 20 minutes, after removing, dry, boiling with dry common circulation three times.
A4). above-mentioned mulberries 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 3 ~ 4MPa pressure.
The present invention is because wine-making technology is unique, and the mulberries alcoholic drink mixed with fruit juice 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 alcoholic drink mixed with fruit juice of the former wine=1:2.2 of pannikin rice wine brew, and brew method is as follows:
The first step: the fresh ripe mulberry of take is really raw material, after boiling and the circulation of drying three times, standby after physical squeezing; Selected first-class rice, clear water is standby after eluriating.
Second step: rice soaks with mountain spring water, during immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and change mountain spring water one time after soaking 2 hours.
The 3rd step: the 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 rice of boiling, be poured on bamboo dustpan, spread out cooling, when temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of 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.
The 5th step: rice sealing and fermenting process continues 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir.
The 6th step: after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state.
The 7th: heating iron pan bottom is to 500 ~ 600 ℃, now vitrified pipe interlayer chamber small hole at bottom part flows out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °.
The 8th: 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 pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 2: weight ratio part mulberries: the mulberries alcoholic drink mixed with fruit juice of rice=1:2.5 brew, and brew method is as follows:
The first step: the fresh ripe mulberry of take is really raw material, after boiling and the circulation of drying three times, standby after physical squeezing; Selected first-class rice, clear water is standby after eluriating.
Second step: rice soaks with mountain spring water, during immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and change mountain spring water one time after soaking 2 hours.
The 3rd step: the 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 rice of boiling, be poured on bamboo dustpan, spread out cooling, when temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of 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.
The 5th step: rice sealing and fermenting process continues 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir.
The 6th step: after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state.
The 7th: heating iron pan bottom is to 500 ~ 600 ℃, now vitrified pipe interlayer chamber small hole at bottom part flows out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °.
The 8th: 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 pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 3: weight ratio part mulberries: the mulberries alcoholic drink mixed with fruit juice of rice=1:2.7 brew, and brew method is as follows:
The first step: the fresh ripe mulberry of take is really raw material, after boiling and the circulation of drying three times, standby after physical squeezing; Selected first-class rice, clear water is standby after eluriating.
Second step: rice soaks with mountain spring water, during immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and change mountain spring water one time after soaking 2 hours.
The 3rd step: the 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 rice of boiling, be poured on bamboo dustpan, spread out cooling, when temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of 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.
The 5th step: rice sealing and fermenting process continues 7 days, requires in this process to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir.
The 6th step: after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state.
The 7th: heating iron pan bottom is to 500 ~ 600 ℃, now vitrified pipe interlayer chamber small hole at bottom part flows out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °.
The 8th: 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 pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
In the above step, in step 1, the physics boiling of mulberries fruits and squeezing process are:
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 4 ~ 7 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 food steamer, under saturation steam environment, are kept 20 minutes, after removing, dry, boiling with dry common circulation three times.
A4). above-mentioned mulberries 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 3 ~ 4MPa 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 (2)

1. a brew method for mulberries alcoholic drink mixed with fruit juice, is characterized in that: comprise the following steps:
A). the fresh ripe mulberry of take is really raw material, after boiling and the circulation of drying three times, standby after physical squeezing; Selected first-class rice, clear water is standby after eluriating;
B). the rice in step a is soaked with mountain spring water, and during immersion, the amount of mountain spring water is advisable to cover 20 centimetres, rice layer completely, soaks water temperature and is controlled at 22 ~ 24 degrees Celsius and lasting 6 hours, and change mountain spring water one time after soaking 2 hours;
C). the 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 rice of boiling, be poured on bamboo dustpan, spread out cooling, when temperature is down to 27 ~ 30 degrees Celsius, to be sprinkled into quality be 4.5% ~ 5.5% koji of 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). 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;
F). after having fermented, liquid in altar and solid are contained in iron pan in the lump, cover lid, uses vinasse good seal, then with hollow tube by pot cover with there is double-deck ceramic cylinder interlayer chamber and be communicated with, in cylinder, keep mobile cold water state;
G). heating iron pan bottom is to 500 ~ 600 ℃, and now vitrified pipe interlayer chamber small hole at bottom part flows out is the former wine of pannikin rice wine, and its alcoholic strength is controlled at 30 ~ 35 °;
H). 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 pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continued to after 2 ~ 3 months, and filtered through gauze is got clear liquid in wine jar and is finished product.
2. the preparation method of mulberries alcoholic drink mixed with fruit juice according to claim 1, is characterized in that: in described step a, mulberries fruit physics boiling and squeezing process are:
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 4 ~ 7 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 food steamer, under saturation steam environment, are kept 20 minutes, after removing, dry, boiling with dry common circulation three times;
A4). above-mentioned mulberries 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 3 ~ 4MPa pressure.
CN201310376631.9A 2013-08-27 2013-08-27 Brewing method of mulberry juice wine Pending CN103666908A (en)

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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
CN103897933A (en) * 2014-03-28 2014-07-02 象州县科学技术局 Mulberry and organic rice health-care wine and preparation method thereof
CN103897960A (en) * 2014-03-28 2014-07-02 广西象州商源酒业有限公司 Brewing method of mulberry-fructus rhodomyrti juice wine
CN103897926A (en) * 2014-03-28 2014-07-02 广西象州商源酒业有限公司 Method for brewing mulberry-hawthorn fruit dewy wine
CN103897931A (en) * 2014-03-28 2014-07-02 广西象州商源酒业有限公司 Method for brewing mulberry and grape wine
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
CN103911249A (en) * 2014-03-28 2014-07-09 广西象州商源酒业有限公司 Brewing method of mulberry and cherokee rose fruit juice liquor
CN103911253A (en) * 2014-03-28 2014-07-09 广西象州商源酒业有限公司 Brewing method of mulberry and turnjujube juice liquor
CN103992898A (en) * 2014-03-28 2014-08-20 广西象州商源酒业有限公司 Method for brewing mulberry and Momordica grosvenori liqueur
CN104629993A (en) * 2015-03-12 2015-05-20 象州县科学技术局 Method for brewing mulberry pineapple alcoholic drink
CN104630012A (en) * 2015-03-12 2015-05-20 象州县科学技术局 Method for brewing health wine with mulberries and burdock

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103897933A (en) * 2014-03-28 2014-07-02 象州县科学技术局 Mulberry and organic rice health-care wine and preparation method thereof
CN103897960A (en) * 2014-03-28 2014-07-02 广西象州商源酒业有限公司 Brewing method of mulberry-fructus rhodomyrti juice wine
CN103897926A (en) * 2014-03-28 2014-07-02 广西象州商源酒业有限公司 Method for brewing mulberry-hawthorn fruit dewy wine
CN103897931A (en) * 2014-03-28 2014-07-02 广西象州商源酒业有限公司 Method for brewing mulberry and grape wine
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
CN103911249A (en) * 2014-03-28 2014-07-09 广西象州商源酒业有限公司 Brewing method of mulberry and cherokee rose fruit juice liquor
CN103911253A (en) * 2014-03-28 2014-07-09 广西象州商源酒业有限公司 Brewing method of mulberry and turnjujube juice liquor
CN103992898A (en) * 2014-03-28 2014-08-20 广西象州商源酒业有限公司 Method for brewing mulberry and Momordica grosvenori liqueur
CN104629993A (en) * 2015-03-12 2015-05-20 象州县科学技术局 Method for brewing mulberry pineapple alcoholic drink
CN104630012A (en) * 2015-03-12 2015-05-20 象州县科学技术局 Method for brewing health wine with mulberries and burdock

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Application publication date: 20140326