CN103666975B - Compound wine and preparation method thereof - Google Patents
Compound wine and preparation method thereof Download PDFInfo
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- CN103666975B CN103666975B CN201310718340.3A CN201310718340A CN103666975B CN 103666975 B CN103666975 B CN 103666975B CN 201310718340 A CN201310718340 A CN 201310718340A CN 103666975 B CN103666975 B CN 103666975B
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Abstract
The invention relates to compound wine and a preparation method thereof. The compound wine comprises sodium hyaluronate, wherein the content of sodium hyaluronate in white spirit per litre is 50-300mg. The compound wine is characterized in that the average relative molecular mass of sodium hyaluronate is 5017-6689 daltons, that is sodium hyaluronate is mucopolysaccharide formed by alternately bonding 10-20 acetylglucosamine and sodium glucuronate disaccharide units. The preparation method of the compound wine employs a hydration-gelation-dissolution staged dissolution technology to allow HA (hyaluronic acid) to be capable of being dissolved in a wine base more uniformly. The compound wine is potable wine comprising new resource food sodium hyaluronate, can keep a style of white spirit, and reaches the GB/T 27588 standard on liqueur which is clear, transparent and free from precipitate and suspended matter, the turbidity is reduced simultaneously, and the long-term stable presence of sodium hyaluronate in the wine base can be ensured.
Description
Technical field
The invention belongs to a kind of wine and preparation method thereof, be specifically related to a kind of assembled alcoholic drinks and preparation method thereof.
Background technology
Alcoholic drink mixed with fruit juice is a kind of assembled alcoholic drinks, and it is with liquor, fermented wine or edible ethanol for wine base, lixiviate edible or medicine-food two-purpose resource, the alcoholic drink of allotment.The feature of alcoholic drink mixed with fruit juice is the style changing former wine base, has that corresponding animals and plants are fragrant, aroma and a corresponding color and luster, is the alcoholic drink that is style characteristic with fragrance and color and luster.
In recent years, some high in technological content, that purity is higher new resource foods that biological field occurs, some can directly add in wine base, as hyaluronate sodium.Not only meet alcoholic drink mixed with fruit juice standard, and do not change the color of former base wine, keep the style of former wine base, become a kind of new fashion.
Wine is a kind of specialty beverages, and its exogenous additive has strict demand, and wine dissolubility, the light transmission of exogenous additive all will be got well.Alcoholic drink mixed with fruit juice GB/T 27588 standard is " limpid transparent, without precipitation and suspended substance " to the organoleptic requirements of finished wine.The leading enterprise of liquor industry in recent years, all introduces the company standard of goods wine quality, the organoleptic requirements relying on naked eyes to be observed alcoholic drink mixed with fruit juice, becomes the quantizating index detected by turbidimeter by the turbidity index detecting water quality.Turbidity refers to that in water, suspended substance, to the obstruction degree occurred during light therethrough, specifies in water quality analysis: the turbidity formed containing 1mgSiO2 in 1L water is a standard turbidity unit, is called for short 1 degree.
Hyaluronate sodium is biological field one of new invention, newfound a kind of new resource food being of value to human body in recent years.Hyaluronic acid is a kind of mucopolysaccharide be present in humans and animals body, is the indispensable nutritive element of vital process; Commodity hyaluronate sodium is that hyaluronic acid is changed into the goods of sodium-salt form, both do not have essential difference for the keeping of commodity, circulation and easy to use; 1986, international organization formally determined the international common name that hyaluronan (HA) is hyaluronic acid and salt thereof.On existing market, hyaluronate sodium divides cosmetics-stage, food grade and pharmaceutical grade three major types other.
The mankind are familiar with the natural moisturizing factor that HA starts from makeup at first, and the essence of moisturizing is exactly the microecological water environment of protection human body cell, and it is the basis of cell health.HA in makeup can only improve the microecological water environment of superficial skin cell, and oral supplementation HA is conducive to improving the somatic microecological water environment of whole body.The eighties in 20th century, first oral HA healthcare products occur in Japan, and its ultimate principle is: by oral HA, through human consumption, becomes the precursor of micromolecular HA or HA, and the raw material sources making human body synthesize HA increase, and can supplement the insufficiency of intake of diet HA.
Early stage commodity hyaluronate sodium extracts from the cockscomb of cock; The eighties in 20th century utilizes microbe fermentation method to produce HA and succeeds, and production cost is declined greatly, and steady quality, the range of application of HA is expanded and is entered field of food.HA is animality mucopolysaccharide, in daily bread, only contains HA in the cockscomb of cock and the eyes of ox.HA is a kind of rare nutritive element, and it is colourless, tasteless, hydrophilic; After dissolving in white wine, the color and luster of wine body, odor type can not be changed, be applicable to making an addition in white wine.
But hyaluronate sodium belongs to macromolecular mucopolysaccharide, the molten light transmission of wine body that can make after drinking is deteriorated, the alcoholic drink mixed with fruit juice containing hyaluronate sodium, though organoleptic requirements can be up to standard, if detect with turbidimeter, turbidity index often exceeds standard.Due to the introducing of liquor industry turbidity index, the hyaluronate sodium of the alcoholic drink mixed with fruit juice additive ranks that make to be shortlisted for may be ostracised again outside alcoholic drink mixed with fruit juice additive.
Meanwhile, alcoholic drink mixed with fruit juice belongs to long quality guaranteed period food, and can functional nutrient composition, particularly macromolecular substance wherein stable existence, is also the technical problem that will solve.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of assembled alcoholic drinks and preparation method thereof, assembled alcoholic drinks of the present invention is the alcoholic drink containing new resource food hyaluronate sodium, it can keep liquor style and liquor, reach alcoholic drink mixed with fruit juice GB/T 27588 standard of " limpid transparent; without precipitation and suspended substance ", can turbidity be reduced simultaneously
,and hyaluronate sodium long-term stable existence in wine base can be ensured.
Assembled alcoholic drinks of the present invention is: in the white wine of 28 °-55 °, containing hyaluronate sodium, its content is containing hyaluronate sodium 50-300mg in often liter of white wine, it is characterized in that: the average molecular mass of described sodium hyaluronate is 5017 ~ 6689 dalton, namely they are the mucopolysaccharides be alternately formed by connecting by 10-20 acetylglucosamine and Sodium D-glucuronate disaccharide units.
The average molecular mass of above-mentioned hyaluronate sodium is accurate to integer-bit.
In practical application, sodium hyaluronate is differed by molecular size range, and the mixture in normal distribution forms; Normally express its size with average molecular mass (labelled amount), limit its distributional pattern with measured value (80% ~ 120% of labelled amount).Therefore described in content of the present invention, the average molecular mass of hyaluronate sodium is 5017 ~ 6689 dalton, and its measured value should be 80% ~ 120% of average molecular mass, i.e. 4013.5 ~ 8027 dalton.
Preferred version of the present invention is, the average molecular mass of described sodium hyaluronate is 6000 ± 10% dalton.
Another scheme of the present invention is: above-mentioned containing in the white wine of hyaluronate sodium, also containing xylo-oligosaccharide, and its content is containing xylo-oligosaccharide 1.2-3.6g in often liter of white wine.
The making of assembled alcoholic drinks of the present invention adopts the dissolution process stage by stage of aquation-gelation-dissolving, and concrete operation step comprises following content:
Aquation: be that 5017 ~ 6689 daltonian HA put into container by average molecular mass, in the ratio of 1gHA:4 ~ 8mL white wine, add the Liquor Solution of 10 °-12 ° in container, enables HA fully absorb water and aquation by soaking, stirring;
Gelation: according to the ratio of often liter of Liquor Solution containing 20-30 gram of HA, the HA of aquation is mixed with the Liquor Solution of 10 °-12 ° and stirs, until the HA of aquation becomes uniform HA gelating soln, for subsequent use;
Dissolve: according in the white wine of 28 °-55 °, containing the ratio of 50-300mg hyaluronate sodium, the aforementioned HA gelating soln obtained mixed with white wine, pure water and adjusts wine degree, stir, then through depositing, clarifying, filter, entering into dress program.
The average molecular mass of usual HA is 50 ~ 3,000,000, and the molten turbidity of wine that can cause after drinking exceeds standard.The turbidity index of wine refers to that in wine, suspended substance is to the obstruction degree occurred during light therethrough.Macromolecular HA is dissolved in after drinking, be suspended in wine liquid and interweave mutually formation reticulated structure just as the long reel chain of sinuous stretching, extension, add its double-spiral structure and natural water retention property, the water content of HA and wine liquid there will be difference, the interface of HA and wine liquid will produce refraction to light, affects the transmittance of wine body.Therefore the wine turbidity containing macromole HA often exceeds standard.
The present invention, by reducing the molecular weight of HA, improves the transmittance of wine body, and have found the average molecular mass section of the turbidity of HA in wine, optimal stability coupling, finds through test:
1., when wine degree, HA content are all identical, HA average molecular mass is less, and the turbidity of wine is lower;
2.. average molecular mass 5017 ~ 6689 is the section of the turbidity of HA in wine, optimal stability coupling, and 5017,6689 is two important stagnation point positions.
HA is the wire macromole acidic mucopolysaccharide be alternately formed by connecting by acetylglucosamine and Sodium D-glucuronate disaccharide units, molecular formula: (C14H20NNaO11) n, disaccharide units molecular weight is: 401.35.When the average molecular mass of HA drops to below 5017, the disaccharide units oligosaccharide having less than 10 occurs, its stability can be deteriorated; When the average molecular mass of HA is greater than 6689, the disaccharide units mucopolysaccharide having more than 20 occurs, its light transmission can be deteriorated.
The HA of this section is the shortest HA mucopolysaccharide of molecular chain, and the reticulated structure in wine solution disappears, and the obstruction degree of HA to light diminishes, and wine body light transmission also improves, and turbidity index reduces greatly than common HA.And exist with micromolecular dissolved state due to the HA in wine, more easily make human consumption absorb, the accretion rate after taking is also faster.
But also not HA molecular weight is more low better, because alcoholic drink mixed with fruit juice belongs to long quality guaranteed period food, the stable existence of functional nutrient composition, particularly macromolecular substance wherein, receives much attention.Natural HA exists with the form of mucopolysaccharide, when HA average molecular mass is reduced to below 5017, has HA oligosaccharide and occurs; When HA average molecular mass is reduced to below 3345, HA all becomes oligosaccharide, its bad stability.
Another feature of HA mucopolysaccharide is that dissolution process is difficult, although HA is a kind of hydrophilic substance, wine is a kind of extraordinary solvent, if HA is dissolved in not a duck soup in wine.Because the bulk density of HA is less than the density of white wine, after it contacts with white wine, top layer water suction can form hydration layer, but inside remains dry, can swim on white wine, form floating body little one by one, even if employing strong stirring, the rapid perturbations of solvent, HA is also difficult to dissolve.
The inventive method adopts the dissolution process stage by stage of aquation-gelation-dissolving, makes HA more can be dissolved in wine base equably, finally makes the assembled alcoholic drinks made reach alcoholic drink mixed with fruit juice GB/T 27588 standard of " limpid transparent, without precipitation and suspended substance ", reduces turbidity simultaneously.
HA is water-soluble substances, and its solvability in water is better than the solvability in wine, and the solvability in low alcohol is better than the solvability in high wine.According to GB 2758-2012 national food safety standard, " grape wine and other alcoholic strengths are more than or equal to the fermented wine of 10%vol and assembled alcoholic drinks can avoid indicating the quality guaranteed period ", predissolve technique of the present invention adopts >=10 ° of wine bases.Because HA belongs to nutritive substance, easily putrid and deteriorated; Select 10 °-12 ° wine bases to make solvent, both convenient dissolving, can ensure again the Quality Safety of HA.
In sum, assembled alcoholic drinks of the present invention seems colourless delicate fragrance, but the rare nutritive element useful to human body is included, it can keep liquor style and liquor, reach alcoholic drink mixed with fruit juice GB/T 27588 standard of " limpid transparent; without precipitation and suspended substance ", also reduce turbidity simultaneously, and hyaluronate sodium long-term stable existence in wine base can be ensured.
Embodiment
Embodiment 1
This example is the test affected turbidity with the assembled alcoholic drinks that the HA that average molecular mass varies in size makes.
The HA used is provided on request by Shandong Dong Chen biotechnology limited-liability company, and glucuronic acid >=44%, by hyaluronate sodium >=91%; Selection average molecular mass is: 500,000,100,000,50,000,10,000,6000 dalton totally 5 samples are 100mg/L by HA content, and wine degree is the molten wine turbidity test of 45 °, find through test: when wine degree is identical, when HA content is identical, relative molecular mass is less, and the turbidity of wine is lower.(note: above-mentioned HA molecular weight, only provides integer-bit.）
Embodiment 2
Alcoholic drink mixed with fruit juice belongs to long quality guaranteed period food, and can functional nutrient composition, particularly macromolecular substance wherein stable existence, needs to confirm.This example is that the HA stability in wine different to molecular size range carries out simultaneous test.
Raw material, with embodiment 1, selects average molecular mass to be that 6000 and 3000 daltonian HA are after drinking molten, entrusts and has the feeler mechanism of qualification to carry out stability test.Average molecular mass be 6000 HA conclusion (of pressure testing) be: " hyaluronate sodium can in white wine stable existence, by " protective foods inspection and assessment technical regulation " (version in 2003) requirement, the quality guaranteed period of sample wine can reach 2 years." and average molecular mass be 3000 the bad stability of HA in wine.
This is because natural HA exists with the form of mucopolysaccharide, when being reduced to below 3345 by HA average molecular mass by the means of artificial degraded, HA all becomes oligosaccharide, and its stability can be deteriorated.
Confirmed by above-mentioned two embodiments: average molecular mass is close to 5017 stagnation point, and turbidity reduces, but bad stability; Average molecular mass is close to 6689 stagnation point, and stability can be got well, but turbidity is deteriorated.We wish the optimal balance point that can find turbidity and stability.
The central point of molecular weight is 6020 dalton, and the central point of average molecular mass is 5853, and they are integer-bit 6000 all closely, so integer-bit 6000 is set to central point position by us.In practical application, the product being accurate to certain some position can not be produced, so delimit regional extent ± 10%.
When HA average molecular mass is 6000 ± 10%, it is away from two stagnation point positions, neither has HA oligosaccharide and occurs, the disaccharide units mucopolysaccharide also not having more than 20 occurs, molten turbidity after drinking and the stability of HA in wine reach optimum balance state.Therefore HA average molecular mass 6000 dalton is a significant some position.
Embodiment 3,
This example is, dose volume is 1 liter, and wine degree is 35 °, and HA content is the alcoholic drink mixed with fruit juice of 280mg/L, and raw material HA is with embodiment 1.
Making processes:
1, aquation: accurately taking average molecular mass is 6000 ± 10% daltonian HA280mg, puts into totally aseptic beaker, adds 10 ° of white wine 2ml, soak about 20 ~ 30 hours, in immersion process, can stir at any time, HA fully be absorbed water and aquation.
2, gelation: slowly pour 10 ° of white wine 8ml in the beaker of HA aquation, intermittence stirs, until the HA of aquation becomes uniform HA gel, (about 4 ~ 6 hours time, obtains the gel that concentration is equivalent to about 30gHA/L);
If HA gel too thickness, can add 10 ° of white wine 4ml and dilute, intermittence stirs, and obtains the gel that concentration is equivalent to 20gHA/L.
3, dissolve:
Gel is moved in the large beaker of more than 1500ml, measure 35 ° of white wine 900ml, rinse gel beaker three times, washing fluid and remaining wine solution are poured in large beaker; 40 ° of white wine are added again and wine degree is adjusted to 35 ° by pure water in large beaker:
If what 1. move into is the HA gel that described in upper step 2, concentration is about 30gHA/L, then the add-on of 40 ° of white wine is 85ml, pure water is 5ml;
If what 2. move into beaker be concentration described in upper step 2 is the HA gel of 20gHA/L, then the add-on of 40 ° of white wine is 84ml, pure water is 2ml;
And limit edged stirs, and makes whole wine body mix;
4, static for the wine body prepared in large beaker, constant temperature, lucifuge are deposited more than 15 days; Clarification, secondary filter are to limpid transparent.
This example is got low-molecular-weight hyaluronate sodium and is not only more conducive to human consumption's absorption, and assembled alcoholic drinks light transmission can be made to improve, and turbidity index also reduces greatly.
Embodiment 4,
This example assembled alcoholic drinks, volume is 1 liter, and wine degree is 42 °, Qi Zhonghan: HA200mg/L, the alcoholic drink mixed with fruit juice of xylo-oligosaccharide 2.2g/L; Raw material HA is with embodiment 1, and xylo-oligosaccharide is XOS-95 type pulvis, and by Shandong, dragon Lik-Sang thing science and technology stock company provides;
Making processes:
1, aquation: take the HA200mg that average molecular mass is 6000 ± 10%, takes XOS-95 xylo-oligosaccharide powder 2.2g(for subsequent use); HA200mg is put into totally aseptic beaker, add 10 ° of white wine 1ml, soak about 20 ~ 30 hours, in immersion process, can stir at any time, HA is fully absorbed water and aquation.
2, gelation: slowly pour 10 ° of white wine 6ml in the beaker of HA aquation, intermittence stirs, until the HA of aquation becomes uniform HA gel, (about 4 ~ 6 hours time, obtains the gel that concentration is equivalent to about 30gHA/L); If HA gel too thickness, can add 10 ° of white wine 3ml and dilute, intermittence stirs, and obtains the gel that concentration is equivalent to 20gHA/L.
3, dissolve:
By HA gel obtained above, and xylo-oligosaccharide powder 2.2g puts into the large beaker of more than 1500ml, measures 42 ° of white wine 900ml, rinses gel beaker three times, pours in large beaker by washing fluid and remaining wine solution; Add white wine again and wine degree is adjusted to 42 ° by pure water, and fully stir whole wine body is mixed.
When adjustment wine is spent:
Be about the gel of 30gHA/L if the gel putting into beaker is concentration described in upper step 2, then in large beaker, add the white wine 80ml of 45 °, white wine 10ml, the pure water 3ml of 53 °, wine is adjusted to 42 °;
If the gel putting into beaker is the gel of the concentration 20gHA/L described in upper step 2, then in large beaker, add white wine 82ml, the pure water 8ml of 50 °; Wine is adjusted to 42 °;
4, static for the wine body prepared in large beaker, constant temperature, lucifuge are deposited more than 15 days; Clarification, secondary filter are to limpid transparent.
When allocating wine, can according to the wine degree requirement of the wine degree of raw wine and finished wine, flexible optimize allocation scheme.As long as can ensure HA Quality Safety, the wine degree of finished wine meets quality standard.Usually the fermented wine and the assembled alcoholic drinks thereof that are more than or equal to 10%vol can avoid indicating the quality guaranteed period, this routine assembled alcoholic drinks making processes selects 10 ° of wine bases to make solvent, the Quality Safety of HA can be ensured, also (wine degree is higher in convenient dissolving, more not soluble, wine degree lower than 10%vol, then can not ensure HA Quality Safety).
A two specifications 45 ° of products that the Xinghua Village, Shanxi Fenyang wine share is produced by the present invention, production code member is: BYF19, BYF20 use average relative molecular mass to be 6000 ± 10%HA, company standard documentation requirements: newly join the wine body intermediate controlled index containing HA, turbidity≤1.2; Store turbidity≤1.0 after 15 days; The index of dispatching from the factory during dress is become, turbidity≤0.8 after filtering; Than the alcoholic drink mixed with fruit juice turbidity in industry, this value requires that 1.0 is also low, product Quality of Liquors is stablized always.
Xylo-oligosaccharide is the rising star in oligose family, and many people know that oligose is the nutritive substance maintaining microflora's eubiosis in enteron aisle, and its commodity are called prebiotics.The eubiosis of microflora in enteron aisle, plays keying action, is the natural cover for defense safeguarding HUMAN HEALTH, has very important impact to HUMAN HEALTH and life-span in raising body immunity.And xylo-oligosaccharide is the most excellent oligose.
In oligose family, as oligofructose, oligomeric isomaltose, they are synthetic, and xylo-oligosaccharide is present in axis and the oligose of the pure natural of Mierocrystalline cellulose intertexture association.Modern microbiological engineering, by biological enzymolysis technology, by the cellulase hydrolysis of corn cob, xylo-oligosaccharide just discharges from Mierocrystalline cellulose.It is a kind of rare nutritive element.In oligose family, mostly belong to hexose, only have xylo-oligosaccharide to belong to five-carbon sugar.Because five-carbon sugar is not converted into the ability of hexose by digestion, so it can all, directly enter by bifidus bacillus is utilized in large intestine, its Energy value is almost nil.Therefore, xylo-oligosaccharide is compared with other oligose, and the day expense reaching same effect is minimum, and data are as follows:
Just because of the conventional amount of xylo-oligosaccharide is low, reach same effect, the quality adding wine base is also minimum, just may make wine base nondiscoloration, not spoiled.
Existing industry standard, is divided into XOS-95 type (powder, slurry), XOS-70 type (powder, slurry) four specifications by xylo-oligosaccharide.XOS-95 type product (powder, slurry), XOS2-4 >=65%(2 glycan ~ 4 glycan), XOS2-7 >=95%(2 glycan ~ 7 glycan), based on small molecules oligose, its purity is high, sugariness is low, wine dissolubility is good, after adding white wine on request, do not change the color and luster of wine body, odor type.The white wine that the white wine of different flavor, particularly wine storage time are short, the bitter taste that just drink is slightly light, xylo-oligosaccharide can cover up this taste, makes wine body more continuous, refreshing.XOS-70 type xylo-oligosaccharide containing have an appointment 30% other sugar, as wood sugar, pectinose, glucose etc.Because white wine mouthfeel is to the susceptibility of external additive, other sugar may bring bad impact to the mouthfeel of wine body.Recommendation of the present invention uses XOS-95 type xylo-oligosaccharide product, though it is slightly higher than XOS-70 type product price, because usage quantity is little, uses XOS-95 type product cost better.When xylo-oligosaccharide usage quantity in wine base controls when often liter of white wine is containing 1.2 ~ 3.6g scope, usage quantity the best boundary of " pressure bitter and do not reveal sweet " can be optimized to.The white wine of different flavor, the number of degrees, the amount added of xylo-oligosaccharide can be decided by teacher of the sampling wine.
Be the formulation content list of assembled alcoholic drinks embodiment 5,6,7,8,9,10 of the present invention below
The above; it is only preferred embodiment of the present invention; not any pro forma restriction is done to the present invention, every above embodiment is done according to technical spirit of the present invention any simple modification, equivalent variations and modification, all still belong to the protection domain of technical solution of the present invention.
Claims (5)
1. an assembled alcoholic drinks, in the white wine of 28 ° ~ 55 °, containing hyaluronate sodium, its content is containing hyaluronate sodium 50 ~ 300mg in often liter of white wine, it is characterized in that: the average molecular mass of described hyaluronate sodium is 5017 ~ 6689 dalton, namely they are the mucopolysaccharides be alternately formed by connecting by 10 ~ 20 acetylglucosamines and Sodium D-glucuronate disaccharide units.
2. assembled alcoholic drinks according to claim 1, is characterized in that: the average molecular mass of described hyaluronate sodium is 6000 ± 600 dalton.
3. assembled alcoholic drinks according to claim 1 and 2, is characterized in that: also containing xylo-oligosaccharide, and its content is containing xylo-oligosaccharide 1.2 ~ 3.6g in often liter of white wine.
4. the making method of assembled alcoholic drinks described in claim 1, is characterized in that, comprises following content successively:
Aquation: be that 5017 ~ 6689 daltonian hyaluronate sodiums put into container by average molecular mass, in 1g hyaluronate sodium: the ratio of 4 ~ 8mL white wine, in container, add the Liquor Solution of 10 ° ~ 12 °, hyaluronate sodium is fully absorbed water and aquation by soaking, stirring;
Gelation: according to the ratio of often liter of Liquor Solution containing 20 ~ 30 grams of hyaluronate sodiums, the Liquor Solution of the hyaluronate sodium of aquation with 10 ° ~ 12 ° is mixed and stir, until the hyaluronate sodium of aquation becomes uniform hyaluronic acid sodium gel solution, for subsequent use;
Dissolve: according in the white wine of 28 ° ~ 55 °, containing the ratio of 50 ~ 300mg hyaluronate sodium, the aforementioned hyaluronic acid sodium gel solution obtained mixed with white wine, pure water and adjusts wine degree, stir, then through depositing, clarifying, filter, entering into dress program.
5. the making method of assembled alcoholic drinks according to claim 4, is characterized in that, the number of degrees of the Liquor Solution that described aquation and gelation process add are 10 degree.
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| CN110699219B (en) * | 2019-11-12 | 2022-11-18 | 华熙生物科技股份有限公司 | A compound wine containing gamma-aminobutyric acid and hyaluronic acid or its salt, and its preparation method |
| CN112725128A (en) * | 2021-03-05 | 2021-04-30 | 华熙生物科技股份有限公司 | White spirit compound spirit, preparation method and method for reducing drunkenness degree |
| CN113403166A (en) * | 2021-07-07 | 2021-09-17 | 李雨根 | Efficient comprehensive utilization method of blueberries |
| CN113831992A (en) * | 2021-10-12 | 2021-12-24 | 江南大学 | Hyaluronic acid composition, compound wine containing hyaluronic acid composition and application of hyaluronic acid composition and compound wine |
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| CN101012419A (en) * | 2007-02-16 | 2007-08-08 | 凌沛学 | Application of hyaluronic acid in wine and beer containing hyaluronic acid |
| CN101152206A (en) * | 2007-10-16 | 2008-04-02 | 郝祥庆 | Mixed liquor having beauty treatment function and method for producing the same |
| CN101624562A (en) * | 2008-07-07 | 2010-01-13 | 中国科学院成都生物研究所 | Method for preparing high-degree polygonatum polysaccharide spirit |
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