CN104099219A - Process for making red bayberry wine - Google Patents
Process for making red bayberry wine Download PDFInfo
- Publication number
- CN104099219A CN104099219A CN201410382181.9A CN201410382181A CN104099219A CN 104099219 A CN104099219 A CN 104099219A CN 201410382181 A CN201410382181 A CN 201410382181A CN 104099219 A CN104099219 A CN 104099219A
- Authority
- CN
- China
- Prior art keywords
- sugar
- juice
- red bayberry
- red
- bayberry
- 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.)
- Granted
Links
Abstract
The invention discloses a process for making a red bayberry wine. The process comprises the first step of cleaning and drying the collected fresh red bayberries, the second step of blending the red bayberry juice with cane sugar to obtain the initial fermentation sugar degree, the third step of proportionally adding the cane sugar and the red bayberries to a container so that the red bayberries are sugared in the container to obtain red bayberry sugar soaked juice, the fourth step of regulating the acidity of the red bayberry sugar soaked juice with distilled water to the initial fermentation sugar degree, the fifth step of controlling the initial fermentation SO2 content of the red bayberry sugar soaked juice in the fourth step in the range of 100-150mg/kg, the sixth step of dissolving the yeast in the red bayberry sugar soaked juice, and activating for 10-20 minutes at 35-45 DEG C, thereby obtaining a yeast activating fluid, and the seventh step of adding the yeast activating fluid according to the ratio of the red bayberry sugar soaked juice to the yeast activating fluid in the range of (400-600): (0.8-1.2), and then fermenting the sugar soaked juice at 30+/-3 DEG C for 30+/-5 days. The red bayberry wine made through the process has the advantages of bright red, mellow and full color, and good taste.
Description
Technical field
The invention belongs to food-processing and technical field of biological fermentation, be specifically related to a kind of technique of making red hayberry wine.
Background technology
Red bayberry has higher nutritive value, wherein sugary 12～13%, organic acid 0.5～1.8%, moisture 83.4～92.0%, protein 0.8%, carbohydrate 5.7%, food fibre 1%, also contains vitamins C: 9 milligrams, VITMAIN B1: 10 micrograms, Lin Suanna Vitamin B2 Sodium Phosphate: 50 micrograms, nicotinic acid: 0.3 milligram, class flavol equivalent: 92 micrograms, vitamin-E: 0.81 milligram, calcium: 14 milligrams, iron: 1 milligram, zinc: 0.14 milligram, selenium: 0.31 microgram in every hectogram.These nutritive ingredients are all that needed by human body is wanted, and are also all easy to be absorbed by the body, and therefore red bayberry is suitable to people of all ages nourishing fruit.
The sour-sweet succulence of Waxberry fruit, unique flavor, be of high nutritive value and there is higher medicinal and medical value.The Compendium of Material Medica of Song dynasty " Shiliao Bencao " and the Ming Dynasty is all on the books to the medicinal efficacy of red bayberry, and red bayberry has the effect of " promote the production of body fluid, quench the thirst, adjust the five internal organs, wash stomach, the muddled bad odor of relieving restlessness ".The effects such as Waxberry fruit has relieving summer heat, helps digestion, antidiarrheal, diuresis, are rich in the functional active components such as flavonol, anthocyanidin in red bayberry, often ediblely can make people promote longevity.
But red bayberry is seasonal fresh fruit, go on the market every June in a large number, and the keeping fresh at normal temperature time is very short, and accumulating difficulty usually because plucking, selling, large quantities of going rotten occurs not in time, and a large amount of sheddings, Chinese olive can not eat in addition, bring heavy economic losses to plantation family.Water chestnut red bayberry, eastern stalwart red bayberry, black wood charcoal plum etc., because color and luster is dark, fruit is individual large, are loved by the people as eating kind raw, are in great demand in market, and commodity value is high; Market acceptance is not high for the light red bayberries such as water plum, white poplar plum, and commodity value is extremely low.Therefore according to the feature of red bayberry, develop the production of red hayberry wine, not only can solve the market problem of part fresh fruit, enrich market for farm products, and can improve value-added content of product.
Summary of the invention
For above-mentioned technical problem, the object of the present invention is to provide the technique of scarlet mellow and full, the making red hayberry wine that mouthfeel is good of a kind of color and luster.
The technical scheme solving the problems of the technologies described above is as follows:
The technique of making red hayberry wine, comprises the following steps:
Step 1, drains after the new arbutus of collecting is cleaned;
Step 2, squeezes into the red bayberry of step 1 new fruit drink and detects its pol, adjusts red bayberry juice reach the initial pol of fermentation with sucrose;
Step 3, according to the sucrose addition data of step 2 gained, is added into sucrose and red bayberry fruit in proportion in container and makes red bayberry fruit sugaring in container, soaks juice to obtain red bayberry sugar;
Step 4, the red bayberry sugar that detecting step three obtains soaks the acidity of juice, and the acidity of soaking juice with distilled water adjustment red bayberry sugar is to the initial acidity of fermenting;
Step 5, adds to by sulphite the red bayberry sugar that step 4 obtains and soaks in juice, and the red bayberry sugar of step 4 is soaked to just SO of juice fermentation
2content is controlled at 100～150mg/kg;
Step 6, gets the red bayberry sugar that step 4 obtains and soaks juice, regulates its pol with distilled water, and Saccharomyces mycetolysis is soaked in juice to red bayberry sugar, at 35-45 DEG C, activates 10-20min, makes yeast activated liquid;
Step 7, the red bayberry sugar that the yeast activated liquid that step 6 is obtained is added into step 5 modulation soaks in juice, soaking juice and yeast activated liquid in red bayberry sugar is that the ratio of 400-600: 0.8-1.2 is added yeast activated liquid, sugar is soaked to juice and be placed in 30 ± 3 DEG C of bottom fermentations 30 ± 5 days, during this time, ensureing in non-staining situation regularly can opening mouth venting.
Preferably, in described step 2, with the red bayberry juice initial pol of fermenting be 15-25%.
More preferably, the described red bayberry juice initial pol of fermenting is 20%.
Preferably, in described step 3, it is to flood 30-50 days in 4～8 DEG C of freezers that red bayberry fruit is carried out to sugar dipping, will after the sugared immersion filtration obtaining, be stored in freezer.
Preferably, in described step 4, the initial acidity of fermentation that red bayberry sugar soaks juice is 0.3-0.7%.
More preferably, to soak the initial acidity of fermentation of juice be 0.5% to red bayberry sugar.
Preferably, in step 5, the SO in sulphite
2efficient content is 58.5%.
Preferably, the sulphite in step 5 is NaHSO
3.
Preferably, in step 6, the pol of soaking juice with distilled water adjusting red bayberry sugar, to 4-7%, is soaked 0.4-0.7g Saccharomyces mycetolysis in juice to 18-22mL red bayberry sugar.
More preferably, the pol to 5% that regulates red bayberry sugar to soak juice with distilled water, soaks 0.5g Saccharomyces mycetolysis in juice to 20mL red bayberry sugar.
The invention has the advantages that: the red hayberry wine color and luster that adopts method of the present invention to make is scarlet, and outward appearance is glittered clear, have obvious berry smell, taste is micro-sweet, and alcoholic strength reaches 11 degree.Through 2～3 months storages, red hayberry wine color and luster was mellow and full, mouthfeel uniqueness, and aromatic flavour, aromatic taste, fine and smooth clear and melodious.The good merchantable brand that is acid base equilibrium in control agent, improve the health.
Brief description of the drawings
Fig. 1 is process flow sheet of the present invention;
Embodiment
The technique of making red hayberry wine of the present invention, comprises the following steps:
Step 1, drains after the new arbutus of collecting is cleaned.
Step 2, squeezes into the red bayberry of step 1 new fruit drink and detects its pol, adjusts red bayberry juice reach the initial pol of fermentation with sucrose; With the red bayberry juice initial pol of fermenting be 15-25%.
Step 3, according to the sucrose addition data of step 2 gained, is added into sucrose and red bayberry fruit in proportion in container and makes red bayberry fruit sugaring in container, soaks juice to obtain red bayberry sugar; In described step 3, it is to flood 30-50 days in 4～8 DEG C of freezers that red bayberry fruit is carried out to sugar dipping, will after the sugared immersion filtration obtaining, be stored in freezer.
Step 4, the red bayberry sugar that detecting step three obtains soaks the acidity of juice, and the acidity of soaking juice with distilled water adjustment red bayberry sugar is to the initial acidity of fermenting; In described step 4, the initial acidity of fermentation that red bayberry sugar soaks juice is 0.3-0.7%.
Step 5, adds to by sulphite the red bayberry sugar that step 4 obtains and soaks in juice, and the red bayberry sugar of step 4 is soaked to just SO of juice fermentation
2content is controlled at 100～150mg/kg.In step 5, the SO in sulphite
2efficient content is 58.5%.
Step 6, gets the red bayberry sugar that step 4 obtains and soaks juice, regulates its pol with distilled water, and Saccharomyces mycetolysis is soaked in juice to red bayberry sugar, at 35-45 DEG C, activates 10-20min, makes yeast activated liquid; In step 6, the pol of soaking juice with distilled water adjusting red bayberry sugar, to 4-7%, is soaked 0.4-0.7g Saccharomyces mycetolysis in juice to 18-22mL red bayberry sugar.
Step 7, the red bayberry sugar that the yeast activated liquid that step 6 is obtained is added into step 5 modulation soaks in juice, soaking juice and yeast activated liquid in red bayberry sugar is that the ratio of 400-600: 0.8-1.2 is added yeast activated liquid, sugar is soaked to juice and be placed in 30 ± 3 DEG C of bottom fermentations 30 ± 5 days, during this time, ensureing in non-staining situation regularly can opening mouth venting.The red hayberry wine stoste fermenting is filtered, and removes the impurity such as precipitation, gets final product to obtain finished product red hayberry wine, is placed in wine cellar and seals preservation.
Embodiment 1
The technique of making red hayberry wine, comprising:
Step 1, adopts and receives then red bayberry, rinses 3 times with clear water, washes away the foreign material, the earth that are attached on red bayberry fruit, drains with steel mesh basket, is placed in 4 DEG C of iceboxs and stores.
Step 2, in selecting step one, a small amount of red bayberry squeezes into new fruit drink, leaves standstill clarification, detects its pol with Abbe refractometer.Adjust red bayberry juice with sucrose and reach the initial pol of fermentation, this red bayberry juice initial pol of fermenting is 15%, records the addition of sucrose.
Step 3, according to the sucrose addition data of step 2 gained, is added into sucrose and red bayberry fruit in container in proportion, floods 30 angel red bayberry fruits sugaring in container in Cool Room 4 DEG C.After being filtered with 10 order nylon filtering nets, the sugar dipping of acquisition is stored in Cool Room 4 DEG C.Solid substance red bayberry fruit base reclaims, and makes red bayberry candied fruit.
Step 4, the red bayberry sugar that detecting step three obtains soaks the acidity of juice, and the acidity of soaking juice with distilled water adjustment red bayberry sugar is to the initial acidity to 0.3% of fermenting.
Step 5, by SO
2efficient content is 58.5% NaHSO
3add to the red bayberry sugar that step 4 obtains and soak in juice, make the red bayberry sugar of step 4 soak just SO of juice fermentation
2content is controlled at 100mg/kg.
Step 6, gets the red bayberry sugar that step 4 obtains and soaks juice, regulates its pol to 4% with distilled water, 0.7g Angel Yeast is dissolved into 22mL red bayberry sugar and soaks in juice, at 35 DEG C of activation 20min, makes yeast activated liquid.
Step 7, the red bayberry sugar that the yeast activated liquid that step 6 is obtained is added into step 5 modulation soaks in juice, soaks in red bayberry sugar the ratio interpolation yeast activated liquid that juice and yeast activated liquid are 400: 0.8.Sugar after interpolation yeast activated liquid is soaked to juice and be placed in 27 DEG C of bottom fermentations 35 days, during this time, ensureing in non-staining situation regularly can opening mouth venting.The red hayberry wine stoste fermenting is filtered, and removes the impurity such as precipitation, gets final product to obtain finished product red hayberry wine, is placed in wine cellar and seals preservation.
Embodiment 2
The present embodiment difference from Example 1 is:
In step 2, the red bayberry juice initial pol of fermenting is 20%.
In step 3, red bayberry fruit sugaring in container is to flood 40 days in 6 DEG C of freezers.
In step 4, acidity to the initial acidity of fermenting that distilled water adjustment red bayberry sugar soaks juice is 0.5%.
In step 5, the red bayberry sugar of step 4 soaks just SO of juice fermentation
2content is controlled at 125mg/kg.
In step 6, yeast activated liquid preparation, is to soak juice pol to 5% with the plum sugar of distilled water regulating step four, 0.5g Angel Yeast is dissolved into 20mL red bayberry sugar and soaks in juice, at 38 DEG C of activation 15min.
In step 7, soak in red bayberry sugar the ratio that juice and yeast activated liquid are 500: 1 and add yeast activated liquid.Sugar after interpolation yeast activated liquid is soaked to juice and be placed in 30 DEG C of bottom fermentations 30 days.
Embodiment 3
The present embodiment difference from Example 1 is:
In step 2, the red bayberry juice initial pol of fermenting is 25%.
In step 3, red bayberry fruit sugaring in container is to flood 50 days in 8 DEG C of freezers.
In step 4, acidity to the initial acidity of fermenting that distilled water adjustment red bayberry sugar soaks juice is 0.7%.
In step 5, the red bayberry sugar of step 4 soaks just SO of juice fermentation
2content is controlled at 150mg/kg.
In step 6, yeast activated liquid preparation, is to soak juice pol to 7% with the plum sugar of distilled water regulating step four, 0.4g Angel Yeast is dissolved into 18mL red bayberry sugar and soaks in juice, at 38 DEG C of activation 15min.
In step 7, soak in red bayberry sugar the ratio that juice and yeast activated liquid are 600: 1.2 and add yeast activated liquid.Sugar after interpolation yeast activated liquid is soaked to juice and be placed in 45 DEG C of bottom fermentations 25 days.
Claims (10)
1. the technique of making red hayberry wine, comprises the following steps:
Step 1, drains after the new arbutus of collecting is cleaned;
Step 2, squeezes into the red bayberry of step 1 new fruit drink and detects its pol, adjusts red bayberry juice reach the initial pol of fermentation with sucrose;
Step 3, according to the sucrose addition data of step 2 gained, is added into sucrose and red bayberry fruit in proportion in container and makes red bayberry fruit sugaring in container, soaks juice to obtain red bayberry sugar;
Step 4, the red bayberry sugar that detecting step three obtains soaks the acidity of juice, and the acidity of soaking juice with distilled water adjustment red bayberry sugar is to the initial acidity of fermenting;
Step 5, adds to by sulphite the red bayberry sugar that step 4 obtains and soaks in juice, and the red bayberry sugar of step 4 is soaked to just SO of juice fermentation
2content is controlled at 100～150mg/kg;
Step 6, gets the red bayberry sugar that step 4 obtains and soaks juice, regulates its pol with distilled water, and Saccharomyces mycetolysis is soaked in juice to red bayberry sugar, at 35-45 DEG C, activates 10-20min, makes yeast activated liquid;
Step 7, the red bayberry sugar that the yeast activated liquid that step 6 is obtained is added into step 5 modulation soaks in juice, soaking juice and yeast activated liquid in red bayberry sugar is that the ratio of 400-600: 0.8-1.2 is added yeast activated liquid, sugar is soaked to juice and be placed in 30 ± 3 DEG C of bottom fermentations 30 ± 5 days, during this time, ensureing in non-staining situation regularly can opening mouth venting.
2. the technique of making red hayberry wine according to claim 1, is characterized in that: in described step 2, with the red bayberry juice initial pol of fermenting be 15-25%.
3. the technique of making red hayberry wine according to claim 2, is characterized in that: the described red bayberry juice initial pol of fermenting is 20%.
4. the technique of making red hayberry wine according to claim 1, is characterized in that: in described step 3, it is to flood 30-50 days in 4～8 DEG C of freezers that red bayberry fruit is carried out to sugar dipping, will after the sugared immersion filtration obtaining, be stored in freezer.
5. the technique of making red hayberry wine according to claim 1, is characterized in that: in described step 4, the initial acidity of fermentation that red bayberry sugar soaks juice is 0.3-0.7%.
6. the technique of making red hayberry wine according to claim 5, is characterized in that: the initial acidity of fermentation that red bayberry sugar soaks juice is 0.5%.
7. the technique of making red hayberry wine according to claim 1, is characterized in that: in step 5, and the SO in sulphite
2efficient content is 58.5%.
8. according to the technique of the making red hayberry wine described in claim 1 or 7, it is characterized in that: the sulphite in step 5 is NaHSO
3.
9. the technique of making red hayberry wine according to claim 1, is characterized in that: in step 6, the pol of soaking juice with distilled water adjusting red bayberry sugar, to 4-7%, is soaked 0.4-0.7g Saccharomyces mycetolysis in juice to 18-22mL red bayberry sugar.
10. the technique of making red hayberry wine according to claim 9, is characterized in that: the pol to 5% that regulates red bayberry sugar to soak juice with distilled water, 0.5g Saccharomyces mycetolysis is soaked in juice to 20mL red bayberry sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410382181.9A CN104099219B (en) | 2014-08-06 | 2014-08-06 | Make the technique of red hayberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410382181.9A CN104099219B (en) | 2014-08-06 | 2014-08-06 | Make the technique of red hayberry wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104099219A true CN104099219A (en) | 2014-10-15 |
| CN104099219B CN104099219B (en) | 2016-04-20 |
Family
ID=51667765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410382181.9A Expired - Fee Related CN104099219B (en) | 2014-08-06 | 2014-08-06 | Make the technique of red hayberry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104099219B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104327997A (en) * | 2014-11-12 | 2015-02-04 | 福建农林大学 | Waxberry fruit wine and processing method thereof |
| CN105400648A (en) * | 2015-12-21 | 2016-03-16 | 金伟龙 | Red bayberry fermented wine and making method thereof |
| CN105400649A (en) * | 2015-12-21 | 2016-03-16 | 林福宽 | Red barberry distilled liquor and making method thereof |
| CN105950385A (en) * | 2016-07-12 | 2016-09-21 | 姜秋平 | Functional waxberry fruit wine and preparation method thereof |
| CN106883968A (en) * | 2017-04-24 | 2017-06-23 | 贵州省仁怀市茅台镇永泰酒业股份有限公司 | A kind of waxberry wine production method |
| CN115011426A (en) * | 2022-07-01 | 2022-09-06 | 中国农业大学烟台研究院 | Preparation method of crispy plum liqueur |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1245216A (en) * | 1998-08-19 | 2000-02-23 | 罗树庭 | Red bayberry wine and its brewing technology |
| CN1338507A (en) * | 2001-06-20 | 2002-03-06 | 周丽军 | Process for brewing dry-type fruit wine |
| CN102660438A (en) * | 2012-05-31 | 2012-09-12 | 宁波市烛湖酒业有限公司 | Preparation method for grain and fruit nutritional healthcare wine |
| CN103173333A (en) * | 2012-11-14 | 2013-06-26 | 潘海燕 | Process for brewing red bayberry wine at home |
| CN103865715A (en) * | 2014-03-14 | 2014-06-18 | 李宗坪 | Method for brewing blueberry wine |
-
2014
- 2014-08-06 CN CN201410382181.9A patent/CN104099219B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1245216A (en) * | 1998-08-19 | 2000-02-23 | 罗树庭 | Red bayberry wine and its brewing technology |
| CN1338507A (en) * | 2001-06-20 | 2002-03-06 | 周丽军 | Process for brewing dry-type fruit wine |
| CN102660438A (en) * | 2012-05-31 | 2012-09-12 | 宁波市烛湖酒业有限公司 | Preparation method for grain and fruit nutritional healthcare wine |
| CN103173333A (en) * | 2012-11-14 | 2013-06-26 | 潘海燕 | Process for brewing red bayberry wine at home |
| CN103865715A (en) * | 2014-03-14 | 2014-06-18 | 李宗坪 | Method for brewing blueberry wine |
Non-Patent Citations (2)
| Title |
|---|
| 卓榕苍等: "杨梅酒的研制", 《广西轻工业》 * |
| 徐国军等: "杨梅酒的酿制工艺", 《食品科技》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104327997A (en) * | 2014-11-12 | 2015-02-04 | 福建农林大学 | Waxberry fruit wine and processing method thereof |
| CN104327997B (en) * | 2014-11-12 | 2016-06-08 | 福建农林大学 | A kind of waxberry wine and working method thereof |
| CN105400648A (en) * | 2015-12-21 | 2016-03-16 | 金伟龙 | Red bayberry fermented wine and making method thereof |
| CN105400649A (en) * | 2015-12-21 | 2016-03-16 | 林福宽 | Red barberry distilled liquor and making method thereof |
| CN105950385A (en) * | 2016-07-12 | 2016-09-21 | 姜秋平 | Functional waxberry fruit wine and preparation method thereof |
| CN106883968A (en) * | 2017-04-24 | 2017-06-23 | 贵州省仁怀市茅台镇永泰酒业股份有限公司 | A kind of waxberry wine production method |
| CN115011426A (en) * | 2022-07-01 | 2022-09-06 | 中国农业大学烟台研究院 | Preparation method of crispy plum liqueur |
| CN115011426B (en) * | 2022-07-01 | 2023-06-20 | 中国农业大学烟台研究院 | Preparation method of crisp Li Likou wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104099219B (en) | 2016-04-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104099219B (en) | Make the technique of red hayberry wine | |
| CN103966057B (en) | A kind of preparation method of Fragrant fruit wine | |
| CN103045429B (en) | Preparation method of okra wine | |
| CN103911260B (en) | Litchi wine and preparation method thereof | |
| CN105296303A (en) | Blueberry wine and manufacturing technology thereof | |
| CN101215518B (en) | Litchi fruit vinegar and its preparing method | |
| CN104293575A (en) | Preparation method of waxberry fermented wine | |
| CN101348758B (en) | Brewing method of pine pollen type cherry wine | |
| CN108685092A (en) | A kind of pure preparation method for making Nuo Lijin fruit fermented products | |
| KR100586801B1 (en) | Method for preparing takju using dioscorea japonica thunberg | |
| CN101125017A (en) | Wild jujube vinegar beverage and preparation method thereof | |
| CN103484293B (en) | A kind of phyllanthus emblica Nectar wine and preparation method thereof | |
| CN104031800A (en) | Preparation method of carambola wine | |
| CN106901087B (en) | Baked apple vinegar beverage and production method thereof | |
| CN101463312B (en) | Biological freezing point brewing method for peach fermented wine | |
| CN112980637A (en) | Preparation method of kiwi fruit-nitraria tangutorum bobr composite fruit wine | |
| CN103642783B (en) | A kind of edible carrier immobilized yeast and its preparation method and application | |
| CN105029601A (en) | Orange-flavor huyou fruit vinegar beverage and preparation technology thereof | |
| CN104946458A (en) | Pure raw pineapple/waxy corn health-care fruit wine and preparation method thereof | |
| KR102585833B1 (en) | Black helianthus tuberosus natural fermented jelly manufacturing method | |
| CN107772358A (en) | A kind of processing method of fruit vinegar jelly | |
| CN107319046A (en) | A kind of preparation method of honey oolong tea | |
| CN105029585A (en) | Cherry flavored grapefruit vinegar drink and preparation process thereof | |
| CN104962448A (en) | Pomegranate flavor Huyou(grapefruit) fruit vinegar beverage and preparing process thereof | |
| CN104957693A (en) | Honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160420 Termination date: 20170806 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |