CN103992898A - Method for brewing mulberry and Momordica grosvenori liqueur - Google Patents
Method for brewing mulberry and Momordica grosvenori liqueur Download PDFInfo
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Abstract
The invention discloses a method for brewing mulberry and Momordica grosvenori liqueur, which comprises the main raw materials of mulberry and Momordica grosvenori. A preparation method comprises the steps of raw material crushing, soaking with spring, cooking, fermentation, water heating, mixing and fermentation. The mulberry and Momordica grosvenori liqueur brewed by the method has pure light black purple color, more comfortable and sweet taste, full wine body and low preservative content, and is suitable for the nutrition demand and health care of modern people.
Description
Technical field
The present invention relates to the preparation method of fruits health promoting wine, particularly use mulberries and Grosvenor Momordica as the brewing method of raw material.
Background technology
Mulberries, have another name called Fructus Mori, mulberry sugarcane, mulberry jujube, sorosis, black mulberry etc., are the fruit ear of moraceae plants mulberry.When mulberries are tender, look blue or green, taste acid, and when aging, look purple is black, succulence, taste is sweet.Ripe mulberries fruit is nutritious, 81.8 grams of every 100 grams of mulberries 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.
Mulberries trophic analysis:
(1) prevent arteriosclerosis, in mulberries, 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 mulberries, 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 mulberries, 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 mulberries, can make hair become black and glossy, therefore can be used to beauty treatment.
(5) cancer-resisting, the compositions such as contained violaguercitrin in mulberries, 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.
Grosvenor Momordica is described as " angle fruit " by people.Fruits nutrition is worth high, contains abundant vitamins C (containing 400 milligrams～500 milligrams in every 100 grams of fresh fruits) and glucoside, fructose, glucose, protein, lipid etc.
Grosvenor Momordica is the first batch of medicine-food two-purpose rare traditional Chinese medicine of announcing of the Ministry of Health, and sweet 300 times than sucrose of its contained Momordica-Glycosides, do not produce heat, are the famous and precious raw materials of beverage, confectionery industry, are the best substitute of sucrose.Normal drink " Luohan " fruit tea, can anti-various diseases, and modern medicine proves, Grosvenor Momordica has significant curative effect to diseases such as bronchitis, hypertension, still plays the effect that prevents and treats coronary heart disease, arteriosclerosis, obesity.
Grosvenor Momordica is of high nutritive value, and has clearing away summer heat, preventing phlegm from forming and stopping coughing, cool blood relax bone, clearing lung-heat ease constipation and the effect such as promote the production of body fluid to quench thirst; Can treating acute and chronic trachitis, the disease such as pharyngolaryngitis, bronchial asthma, Whooping cough, stomach energy, constipation, acute tonsillitis, diabetic subject also should take.With the brewed cold tea of its fruit, have long enjoyed a good reputation.Also can be used as seasonings for stew, clear soup and cake processed, candy, biscuit.Except dry fruit exports, goods still have electuary, syrup, fruit essence, pectoral syrup and concentrated fruit dew etc.
Traditional Chinese medicine and pharmacy is thought, Grosvenor Momordica is sweet, sour, cool in nature, there is clearing heat and cooling blood, an effect such as the cough-relieving of promoting the production of body fluid, laxation toxin expelling, tender skin benefit face, moistening the lung and resolving the phlegm, Yue Se and treatment phlegm heat cough, swelling and pain in the throat, constipation, the irritated all diseases of quenching one's thirst can be used for prolonging life, preserve youthful looks.Modern medicine and pharmacology research finds, Grosvenor Momordica contains abundant glucoside, and the sugariness of this glucoside is 300 times of sucrose sweetness, has hypoglycemic activity, can be used for adjuvant therapy of diabetes; Containing abundant vitamins C, there is anti-ageing, anticancer and beneficial skin beautification function; There are reducing blood-fat and antiobesity action, can auxiliary treating high blood fat disease, improve obese person's image, be women's the essential fruit of liking to be beautiful.
Summary of the invention
The brew method of mulberries Grosvenor Momordica 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 Grosvenor Momordica alcoholic drink mixed with fruit juice, comprises the following steps:
A). take fresh ripe mulberry and dry product Grosvenor Momordica is raw material, after mulberries boiling and the circulation of drying three times, with standby after dry product Grosvenor Momordica 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 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). 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). by 1 part of weight mulberries and dry product arhat, fruit juice and the residue after physical squeezing is added in 2.5 ~ 3.5 portions of former wine of weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continue to after 2 ~ 3 months, filtered through gauze is got clear liquid in wine jar and is finished product.
In step a, mulberries and the physics boiling of dry product Grosvenor Momordica and squeezing process are:
A1). get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and by mulberries with harvest son and evenly divide 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 and harvest sub-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 and dry product Grosvenor Momordica 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 and dry product Grosvenor Momordica are squeezed bearing under 3 ~ 4MPa pressure.
The present invention is because wine-making technology is unique, and the mulberries Grosvenor Momordica alcoholic drink mixed with fruit juice of preparing according to the method has pure light black color purple, and mouthfeel is more comfortable fresh and sweet, wine body is more plentiful, 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: dry product Grosvenor Momordica: the mulberries Grosvenor Momordica alcoholic drink mixed with fruit juice of the former wine=1:1:2.5 of pannikin rice wine brew, and brew method is as follows:
The first step: take fresh ripe mulberry as 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 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;
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 step: 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 step: fruit juice and the residue after physical squeezing is added in 2.2 portions of former wine of weight pannikin rice wine by 1 part of weight mulberries and dry product Grosvenor Momordica, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continue to after 2 ~ 3 months, filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 2: weight ratio part mulberries: dry product Grosvenor Momordica: the mulberries Grosvenor Momordica alcoholic drink mixed with fruit juice of the former wine=1:1:3.0 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 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;
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 step: 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 step: fruit juice and the residue after physical squeezing is added in 2.5 portions of former wine of weight pannikin rice wine by 1 part of weight mulberries and dry product Grosvenor Momordica, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continue to after 2 ~ 3 months, filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 3: weight ratio part mulberries: dry product Grosvenor Momordica: the mulberries Grosvenor Momordica alcoholic drink mixed with fruit juice of the former wine=1:1:3.5 of pannikin rice wine brew, and brew method is as follows:
The first step: take fresh ripe mulberry as 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 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;
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 step: 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 step: fruit juice and the residue after physical squeezing is added in 3.5 portions of former wine of weight pannikin rice wine by 1 part of weight mulberries and dry product Grosvenor Momordica, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continue to after 2 ~ 3 months, filtered through gauze is got clear liquid in wine jar and is finished product.
In the above step, in step 1, mulberries and the physics boiling of dry product Grosvenor Momordica and squeezing process are:
A1). get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and by mulberries with harvest son fruit and evenly divide 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 and dry product Grosvenor Momordica 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 and dry product Grosvenor Momordica 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 mulberries and dry product arhat 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 Grosvenor Momordica alcoholic drink mixed with fruit juice, is characterized in that: comprise the following steps:
A). take fresh ripe mulberry and dry product Grosvenor Momordica is raw material, after mulberries boiling and the circulation of drying three times, and standby after dry product Grosvenor Momordica 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 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). 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). by 1 part of weight mulberries and dry product Grosvenor Momordica, fruit juice and the residue after physical squeezing is added in 2.5 ~ 3.5 portions of former wine of weight pannikin rice wine, after stirring in ceramic wine jar, sealing and fermenting also stirred once every 15 days, continue to after 2 ~ 3 months, filtered through gauze is got clear liquid in wine jar and is finished product.
2. the preparation method of mulberries Grosvenor Momordica alcoholic drink mixed with fruit juice according to claim 1, is characterized in that: in described step a, the boiling of mulberries physics 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 and dry product Grosvenor Momordica 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 and dry product Grosvenor Momordica are squeezed bearing under 3 ~ 4MPa pressure.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629993A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry pineapple alcoholic drink |
| CN104673585A (en) * | 2015-03-12 | 2015-06-03 | 象州县科学技术局 | Brewing method of mulberry-phyllanthus emblica juice 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 |
| CN106520452A (en) * | 2016-12-27 | 2017-03-22 | 苏州祥林生物科技有限公司 | Health-maintaining alcoholic drink mixed with fruit juice containing momordica grosvenori swingle and roxburgh rose and preparation method of health-maintaining alcoholic drink mixed with fruit juice |
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| CN101113396A (en) * | 2007-08-18 | 2008-01-30 | 吴煌发 | Lady beauty fresh fruit wine |
| CN103289859A (en) * | 2013-05-22 | 2013-09-11 | 张弟富 | Dragon fruit-momordica grosvenori compound type fruit wine and brewing method thereof |
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| CN101113396A (en) * | 2007-08-18 | 2008-01-30 | 吴煌发 | Lady beauty fresh fruit wine |
| CN103289859A (en) * | 2013-05-22 | 2013-09-11 | 张弟富 | Dragon fruit-momordica grosvenori compound type fruit wine and brewing method thereof |
| CN103666908A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Brewing method of mulberry juice wine |
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| 杨洪元等: "发酵型罗汉果酒的生产工艺研究", 《安徽农业科学》, vol. 39, no. 21, 31 July 2011 (2011-07-31), pages 13070 - 13072 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629993A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry pineapple alcoholic drink |
| CN104673585A (en) * | 2015-03-12 | 2015-06-03 | 象州县科学技术局 | Brewing method of mulberry-phyllanthus emblica juice 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 |
| CN106520452A (en) * | 2016-12-27 | 2017-03-22 | 苏州祥林生物科技有限公司 | Health-maintaining alcoholic drink mixed with fruit juice containing momordica grosvenori swingle and roxburgh rose and preparation method of health-maintaining alcoholic drink mixed with fruit juice |
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Application publication date: 20140820 |