CN104109600A - Longan and ginger rice wine and preparation method thereof - Google Patents
Longan and ginger rice wine and preparation method thereof Download PDFInfo
- Publication number
- CN104109600A CN104109600A CN201410112456.7A CN201410112456A CN104109600A CN 104109600 A CN104109600 A CN 104109600A CN 201410112456 A CN201410112456 A CN 201410112456A CN 104109600 A CN104109600 A CN 104109600A
- Authority
- CN
- China
- Prior art keywords
- longan
- wine
- sugar
- juice
- ginger
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to a longan and ginger rice wine and a preparation method thereof. The longan and ginger rice wine is better than common rice wine in nutrition and health efficacies. Longan, red date, glutinous rice, ginger, honey and brown sugar are used as raw and auxiliary materials for brewing the longan and ginger rice wine, have high nutritional values and high strong dietetic invigoration characteristic, a purebred saccharification starter is used to saccharify glutinous rice, longan and red date are processed by wine dry yeast to prepare a mixed fermentation fruit juice, the mixed fermentation fruit juice is mixed with glutinous rice mash, composite fermentation of the obtained mixture is carried out, and the semisweet longan and ginger rice wine is prepared by blending with a ginger juice, honey and brown sugar. The longan and ginger rice wine has the health functions of center supplementing, qi boosting, spleen invigorating, stomach nourishing, blood nourishing, mind tranquillizing, skin moistening, beauty treating, physical fitness enhancing and aging delaying, has the characteristics of high maintenance of color, fragrance and taste coordination, soft sweet mouthfeel, and soft and mellow feeling, and is a good warming choice for qi and blood deficiency people in winter.
Description
Technical field
The present invention relates to a kind of longan turmeric wine and preparation method thereof, i.e. a kind of longan turmeric wine with nutritional health functions such as the warm body of dispelling cold and stomaches and preparation method thereof.
Background technology
Common yellow rice wine aspect the nutritional health functions such as invigorating the spleen and replenishing QI, blood-enriching face-nourishing, the dispelling cold of invigorating blood circulation, warm body and stomach, relieving mental strain and helping sleep less than longan turmeric wine, the longan turmeric wine that has more health-caring function has a larger magnetism to person in middle and old age consumer group, has larger market outlook.
Summary of the invention
The present invention utilizes longan, red date, glutinous rice, ginger, honey, brown sugar as the supplementary material of brewageing of longan turmeric wine, all there is higher nutritive value and there is the stronger advantages such as tonic characteristic, use purebred saccharifying ferment by glutinous rice saccharification, fruit juice blends is produced and be adjusted into longan, red date, use wine to be made into mixed fermentation fruit juice with dry yeast, sneaked into subsequently in glutinous rice converted mash and carried out combined type fermentation, finally with ginger juice, honey, brown sugar allotment, made semi-sweet longan turmeric wine.Before fermentation, answer accurate calculation and control supplementary material usage ratio relation, adopt suitable mixing mash sugar-containing concentration, reach the relatively high alcoholic strength of longan turmeric wine 15～17%vol that combined type is fermented designed, and there is establishing-Yang benefit gas, invigorating the heart and spleen, strengthening spleen and nourishing stomach, nourishing blood to tranquillize the mind, moistening skin beautifying, the object of the effect such as build up health, delay senility.Longan turmeric wine has kept fruit taste yellow rice wine wine body colour fragrance ladies and gentlemen to coordinate preferably, mouthfeel is sweet, taste is soft, clearly mellow, the sense organ characteristic that the smell of fruits is very sweet, is a tonic wine with health-caring function, is particularly suitable for the qi-blood deficiency persons such as body is cold, body is tired and drinks, for person in middle and old age's temperature in winter drink good merchantable brand, there are larger market outlook.
Technical scheme of the present invention is:
A, glutinous rice rice washing, after rice dipping 24～48h, the taking-up boiling that drains away the water, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is cooled to 32～35 ℃, pour in fermentor tank, with wintercherry water and clear water, break up meal, sow quality rhizopus koji powder and carry out diastatic fermentation, product temperature remains between 18～28 ℃, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 ℃, fermentation is in saccharification animated period, glutinous rice converted mash sugar degree 36～38%, add subsequently appropriate amount of acid pulp-water, the sugar degree of glutinous rice converted mash is adjusted into 35%,
B, longan pulp sugar degree are more than 65%, during as proferment auxiliary material, need be used 70～80 ℃ of hot water from weight 80% to soak 1～2h to it, with crusher, implement fragmentation, add appropriate polygalacturonase and carry out degumming process, after juice clarification, filter and make longan fruit juice, add appropriate citric acid acidity is adjusted to 0.6%, with wet sterilization 10～15min, temperature maintains 80～100 ℃, is cooled to 28～30 ℃;
C, red date sugar degree are more than 65%, during as proferment auxiliary material, clean and drain, used 70～80 ℃ of hot water from weight 80% to soak 1～2h to it, with crusher, implement broken, after coarse filtration, except removal core pomace, add appropriate polygalacturonase and carry out degumming process, after juice clarification, filter and make red date fruit juice, add appropriate citric acid acidity is adjusted to 0.6%, with wet sterilization 10～15min, temperature maintains 80～100 ℃, is cooled to 28～30 ℃;
D, by longan fruit juice and red date fruit juice mixing manufacture fermented juice, by longan fruit juice: the proportionlity that red date fruit juice is 3: 2 calculates consumption separately, longan fruit juice in b, c, red date fruit juice are mixed and mixed thoroughly, subsequently wine is activated to 20min with dry yeast with the aseptic warm water of 38～40 ℃, warm water amount is that wine is with 20 times of dry yeast consumption, pour in fruit juice blends and add appropriate wintercherry water to stir evenly, the sugar degree of longan-jujube fermented juice is adjusted into 35%;
E, in glutinous rice converted mash: the ratio that longan-jujube fermented juice is 3: 2 is calculated consumption separately and carried out complex ferment, by longan-jujube fermented juice in d drop in fermentor tank with a in glutinous rice converted mash mix, mixed sugar degree is 35%, implement complex ferment, product temperature control is between 18～28 ℃, the fermentation product temperature of 24～36h secondary fermentation mash rises to 30～32 ℃, fermentation reaches animated period again, after the primary fermentation of 5～7 days, proceed to secondary fermentation, product temperature control is between 15～25 ℃, secondary fermentation in 55～70 days finishes, with pressure filter, distiller's wort filter pressing is obtained to the former wine of longan yellow rice wine, standing clarification in the filling of the liquid of filling a wine cup for input stainless steel storage wine,
F, ginger that will former wine 1/100 consumption of longan yellow rice wine in e be implemented crushing and beating with crusher after cleaning, and coarse filtration is removed fiber, and ginger juice tablet paper blotter press is implemented to essence filter, filtering ginger oil and impurity, heat-sterilization 10～15min, temperature maintains 80～100 ℃, is cooled to 28～30 ℃;
G, honey, brown sugar consumption calculate consumption with 100% sugar degree, total amount be in e the former wine of longan yellow rice wine 11%, by honey * actual sugar degree: the ratio calculating honey that brown sugar is 3: 2, the consumption of brown sugar;
H, with the former wine of appropriate longan yellow rice wine, be heated to 50～60 ℃, the honey of institute's consumption (or honey of lychee flowers or honey of lungan flowers or Mel Jujubae) is poured in wine to stir to dissolve and make liquid glucose, with the former wine of appropriate longan yellow rice wine, be heated to 50～60 ℃, the brown sugar of institute's consumption poured in wine to stir to dissolve and make liquid glucose;
I, honey, two kinds of liquid glucoses of brown sugar are mixed and made into mixed sugar liquid;
J, will be in the ginger juice in f and i in longan yellow rice wine, allocate in honey, brown sugar mixed sugar liquid input e, after allotment, wine liquid tablet paper blotter press is implemented to essence filter, input again subsequently thin board type heat exchange sterilizer, keep 80～85 ℃ of sterilization 15min, after sterilization, be filled into while hot altar, warehouse-in ageing after encapsulation, make semi-sweet longan turmeric wine, alcoholic strength is at 15～17%vol, total acid 4.0～8.0g/L, total reducing sugar≤100g/L (containing residual sugar 5g/L), its heat is between 1750～1850 kilocalories/kg.
Advantage of the present invention:
The one, utilize longan, red date, glutinous rice, ginger, honey, brown sugar as the supplementary material of brewageing of longan turmeric wine, all there is higher nutritive value and there is the stronger advantages such as tonic characteristic, the effects such as therefore longan turmeric drinking utensils has establishing-Yang benefit gas, invigorating the heart and spleen, strengthening spleen and nourishing stomach, nourishing blood to tranquillize the mind, moistening skin beautifying, build up health, delay senility, be a tonic wine with health-caring function, be particularly suitable for qi-blood deficiency person's temperature in winter drinks such as body is cold, body is tired.The 2nd, accurate calculation is also controlled the proportionlity of supplementary material consumption, uses suitable mixing mash sugar-containing concentration, reaches the designed longan turmeric wine of complex ferment compared with high alcohol content, drinks increase heat winter, has the nutritional health functions such as the warm body of dispelling cold and stomach.The 3rd, plurality of raw materials complex ferment before this, effectively guarantee that mash normally ferments and impels every beneficiating ingredient is that sugar-free extract generates, finally with auxiliary material, allocate, both retained traditional yellow rice wine special favor, the speciality again with tonic wine, in mouthfeel, obtained good improvement, every physical and chemical index of assurance longan turmeric wine is sugar-free extract content particularly, nutritive ingredient and content are in specialized range, nutrition is abundanter, health-care effect is obvious, also keep preferably longan turmeric wine wine body colour fragrance ladies and gentlemen to coordinate, mouthfeel is sweet, taste is soft, salubrious alcohol just, the features such as the smell of fruits is very sweet.The 4th, the preferred suitable various proferment supplementary product consumption of formula adjustment proportionlity, get longan, red date, glutinous rice, ginger, honey, the various supplementary materials of brown sugar advantage and feature separately, formation is reasonably combined and design, during as complex ferment because red date iron-holder is higher than longan, therefore, by longan: the proportionlity that red date is 3: 2 is got its consumption, moderate reduction red date consumption; And for example brown sugar iron-holder is higher than honey, therefore, by honey: the proportionlity that brown sugar is 3: 2 is got its consumption, moderate reduction brown sugar consumption, thereby can avoid because iron ion is too high, occurring the muddy problem of reluctant wine body affecting the coordination of wine body sense organ and vinosity physics and chemistry up to standard in longan turmeric wine.
Accompanying drawing explanation
For ease of understanding the present invention, spy is described further by reference to the accompanying drawings.
Fig. 1 is preparation process schematic flow sheet of the present invention.
Embodiment
Case study on implementation:
(1) composition of raw materials: longan pulp 48kg, red date 40kg, glutinous rice 100kg, ginger 3.5kg, honey of lungan flowers 30.5kg, brown sugar 15.5kg, quality rhizopus koji powder 1000g, wine dry yeast 750g, polygalacturonase 300g, citric acid is appropriate.
(2) technical process (is shown in Fig. 1: example---longan turmeric wine producing process schema)
(3) making method
1, 100kg glutinous rice is washed rice, after rice dipping 24～48h, the taking-up boiling that drains away the water, 100kg glutinous rice goes out appetite and is about 180kg, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is spread out and is cooled to 32～35 ℃, pour in fermentor tank, with 24kg wintercherry water and 16kg clear water, break up meal, sow 1000g quality rhizopus koji powder, nest carries out diastatic fermentation, product temperature remains between 18～28 ℃, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 ℃, fermentation is in saccharification animated period, glutinous rice converted mash sugar degree 36%, add subsequently 6kg wintercherry water, the sugar degree of glutinous rice converted mash is adjusted into 35%, now glutinous rice converted mash weighs 226kg,
2, by the longan pulp of 48kg sugar degree 65%, 70～80 ℃ of hot-water soak 1～2h with 30kg, with crusher, implement broken, add 200g polygalacturonase and carry out degumming process, after juice clarification, filter and make longan fruit juice 78kg, add appropriate citric acid acidity is adjusted to 0.6%, with wet sterilization 10～15min, temperature maintains 80～100 ℃, is cooled to 28～30 ℃;
3, by the red date of 40kg sugar degree 65%, 70～80 ℃ of hot-water soak 1～2h with 22kg, with crusher, implement broken, after coarse filtration, except removal core pomace, add 100g polygalacturonase and carry out degumming process, after juice clarification, filter and make red date fruit juice 53kg, add appropriate citric acid acidity is adjusted to 0.6%, with wet sterilization 10～15min, temperature maintains 80～100 ℃, is cooled to 28～30 ℃;
4, by longan fruit juice and red date fruit juice mixing manufacture fermented juice, by longan fruit juice: the proportionlity that red date fruit juice is 3: 2 calculates consumption separately, 78kg longan fruit juice in 2,3,53kg red date fruit juice are mixed and mixed thoroughly, subsequently 750g wine is activated to 20min with dry yeast with the aseptic warm water of 38～40 ℃, warm water amount is wine is 15kg with 20 times of dry yeast consumption, pour in fruit juice blends and add the wintercherry water of 5kg to stir evenly, the sugar degree of longan-jujube fermented juice is adjusted into 35%, now the heavy 151kg of longan-jujube fermented juice;
5, in glutinous rice converted mash: the ratio that longan-jujube fermented juice is 3: 2 is calculated consumption separately and carried out complex ferment, by 151kg longan-jujube fermented juice in 4 drop in fermentor tank with 1 in 226kg glutinous rice converted mash mix, mixed sugar degree is 35%, implement complex ferment, product temperature control is between 18～28 ℃, the fermentation product temperature of 24～36h secondary fermentation mash rises to 30～32 ℃, fermentation reaches animated period again, after the primary fermentation of 5～7 days, proceed to secondary fermentation, product temperature control is between 15～25 ℃, secondary fermentation in 55～70 days finishes, with pressure filter, distiller's wort filter pressing is obtained to the former wine 355kg of longan yellow rice wine, alcoholic strength has 24.4%vol in theory, in actual production, there is the loss of 30% left and right, final alcoholic strength is at 17%vol, standing clarification in the filling of the liquid of filling a wine cup for input stainless steel storage wine,
6, will after the cleaning of 3.5kg ginger, with crusher, implement crushing and beating, coarse filtration is removed fiber, and ginger juice tablet paper blotter press is implemented to essence filter, filtering ginger oil and impurity, make ginger juice 3kg heat-sterilization 10～15min, temperature maintains 80～100 ℃, is cooled to 28～30 ℃;
7, honey of lungan flowers, brown sugar consumption calculate consumption with 100% sugar degree, total amount be in 5 the former wine of 355kg longan yellow rice wine 11% by sugar amount, be 38.5kg, in honey of lungan flowers * actual sugar degree: the ratio that brown sugar is 3: 2 calculates 7, the consumption of middle honey of lungan flowers, brown sugar, is respectively honey of lungan flowers (sugar degree 75.6%) 30.5kg, brown sugar 15.5kg;
8, the honey of lungan flowers of 30.5kg is poured in the former wine of 60kg longan yellow rice wine, be heated to 50～60 ℃, be stirred to honey of lungan flowers and dissolve make liquid glucose completely, 15.5kg brown sugar is poured in the former wine of 60kg longan yellow rice wine, be heated to 50～60 ℃, be stirred to brown sugar and dissolve make liquid glucose completely;
9, honey of lungan flowers, two kinds of liquid glucoses of brown sugar are mixed and made into Mixed adjustment liquid glucose;
10, will in liquid glucose input 5 in the ginger juice of 3kg in 6 and 9, in longan yellow rice wine, allocate, after allotment, wine liquid tablet paper blotter press is implemented to essence filter, input again subsequently thin board type heat exchange sterilizer, keep 80～85 ℃ of sterilization 15min, after sterilization, be filled into while hot altar, warehouse-in ageing after encapsulation, make semi-sweet longan turmeric wine 400kg, alcoholic strength is at 15%vol, total acid 5.0g/L, total reducing sugar≤100g/L (containing residual sugar 5g/L), its heat is between 1750～1850 kilocalories/kg.
Claims (1)
1. longan turmeric wine and preparation method thereof, is characterized in that: its preparation method:
A, glutinous rice rice washing, after rice dipping 24～48h, the taking-up boiling that drains away the water, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is cooled to 32～35 ℃, pour in fermentor tank, with wintercherry water and clear water, break up meal, sow quality rhizopus koji powder and carry out diastatic fermentation, product temperature remains between 18～28 ℃, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 ℃, fermentation is in saccharification animated period, glutinous rice converted mash sugar degree 36～38%, add subsequently appropriate amount of acid pulp-water, the sugar degree of glutinous rice converted mash is adjusted into 35%,
B, longan pulp sugar degree are more than 65%, during as proferment auxiliary material, need be used 70～80 ℃ of hot water from weight 80% to soak 1～2h to it, with crusher, implement fragmentation, add appropriate polygalacturonase and carry out degumming process, after juice clarification, filter and make longan fruit juice, add appropriate citric acid acidity is adjusted to 0.6%, with wet sterilization 10～15min, temperature maintains 80～100 ℃, is cooled to 28～30 ℃;
C, red date sugar degree are more than 65%, during as proferment auxiliary material, clean and drain, used 70～80 ℃ of hot water from weight 80% to soak 1～2h to it, with crusher, implement broken, after coarse filtration, except removal core pomace, add appropriate polygalacturonase and carry out degumming process, after juice clarification, filter and make red date fruit juice, add appropriate citric acid acidity is adjusted to 0.6%, with wet sterilization 10～15min, temperature maintains 80～100 ℃, is cooled to 28～30 ℃;
D, by longan fruit juice and red date fruit juice mixing manufacture fermented juice, by longan fruit juice: the proportionlity that red date fruit juice is 3: 2 calculates consumption separately, longan fruit juice in b, c, red date fruit juice are mixed and mixed thoroughly, subsequently wine is activated to 20min with dry yeast with the aseptic warm water of 38～40 ℃, warm water amount is that wine is with 20 times of dry yeast consumption, pour in fruit juice blends and add appropriate wintercherry water to stir evenly, the sugar degree of longan-jujube fermented juice is adjusted into 35%;
E, in glutinous rice converted mash: the ratio that longan-jujube fermented juice is 3: 2 is calculated consumption separately and carried out complex ferment, by longan-jujube fermented juice in d drop in fermentor tank with a in glutinous rice converted mash mix, mixed sugar degree is 35%, implement complex ferment, product temperature control is between 18～28 ℃, the fermentation product temperature of 24～36h secondary fermentation mash rises to 30～32 ℃, fermentation reaches animated period again, after the primary fermentation of 5～7 days, proceed to secondary fermentation, product temperature control is between 15～25 ℃, secondary fermentation in 55～70 days finishes, with pressure filter, distiller's wort filter pressing is obtained to the former wine of longan yellow rice wine, standing clarification in the filling of the liquid of filling a wine cup for input stainless steel storage wine,
F, ginger that will former wine 1/100 consumption of longan yellow rice wine in e be implemented crushing and beating with crusher after cleaning, and coarse filtration is removed fiber, and ginger juice tablet paper blotter press is implemented to essence filter, filtering ginger oil and impurity, heat-sterilization 10～15min, temperature maintains 80～100 ℃, is cooled to 28～30 ℃;
G, honey, brown sugar consumption calculate consumption with 100% sugar degree, total amount be in e the former wine of longan yellow rice wine 11%, by honey * actual sugar degree: the ratio calculating honey that brown sugar is 3: 2, the consumption of brown sugar;
H, with the former wine of appropriate longan yellow rice wine, be heated to 50～60 ℃, the honey of institute's consumption (or honey of lychee flowers or honey of lungan flowers or Mel Jujubae) is poured in wine to stir to dissolve and make liquid glucose, with the former wine of appropriate longan yellow rice wine, be heated to 50～60 ℃, the brown sugar of institute's consumption poured in wine to stir to dissolve and make liquid glucose;
I, honey, two kinds of liquid glucoses of brown sugar are mixed and made into mixed sugar liquid;
J, will be in the ginger juice in f and i in longan yellow rice wine, allocate in honey, brown sugar mixed sugar liquid input e, after allotment, wine liquid tablet paper blotter press is implemented to essence filter, input again subsequently thin board type heat exchange sterilizer, keep 80～85 ℃ of sterilization 15min, after sterilization, be filled into while hot altar, warehouse-in ageing after encapsulation, make semi-sweet longan turmeric wine, alcoholic strength is at 15～17%vol, total acid 4.0～8.0g/L, total reducing sugar≤100g/L (containing residual sugar 5g/L), its heat is between 1750～1850 kilocalories/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410112456.7A CN104109600A (en) | 2014-03-25 | 2014-03-25 | Longan and ginger rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410112456.7A CN104109600A (en) | 2014-03-25 | 2014-03-25 | Longan and ginger rice wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104109600A true CN104109600A (en) | 2014-10-22 |
Family
ID=51706590
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410112456.7A Pending CN104109600A (en) | 2014-03-25 | 2014-03-25 | Longan and ginger rice wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104109600A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104720040A (en) * | 2015-03-05 | 2015-06-24 | 广西大学 | Health drink for treating chronic gastroenteritis and production method of health drink for treating chronic gastroenteritis |
| CN104862183A (en) * | 2015-06-05 | 2015-08-26 | 辽宁石油化工大学 | Making method for red yeast yellow millet wine |
| CN108315184A (en) * | 2018-04-03 | 2018-07-24 | 史建中 | A kind of alcoholic strength low yellow rice wine and preparation method thereof |
| CN112795452A (en) * | 2019-11-13 | 2021-05-14 | 榆林学院 | Brewing method of highland barley and red date yellow wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030082347A (en) * | 2002-04-17 | 2003-10-22 | 완주군 | Process for preparing jujube wine |
| CN1504559A (en) * | 2002-12-03 | 2004-06-16 | 黄作华 | Eight treasures wine brewing |
| CN101649275A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Herb-tea fruit/vegetable yellow wine and preparation method thereof |
| CN101735926A (en) * | 2008-11-07 | 2010-06-16 | 汉中市甘泉营养食品有限公司 | Ginger juice yellow wine |
-
2014
- 2014-03-25 CN CN201410112456.7A patent/CN104109600A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030082347A (en) * | 2002-04-17 | 2003-10-22 | 완주군 | Process for preparing jujube wine |
| CN1504559A (en) * | 2002-12-03 | 2004-06-16 | 黄作华 | Eight treasures wine brewing |
| CN101735926A (en) * | 2008-11-07 | 2010-06-16 | 汉中市甘泉营养食品有限公司 | Ginger juice yellow wine |
| CN101649275A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Herb-tea fruit/vegetable yellow wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 温文群，等: "人参桂圆红枣黄酒的酿制和功能研究", 《江苏调味副食品》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104720040A (en) * | 2015-03-05 | 2015-06-24 | 广西大学 | Health drink for treating chronic gastroenteritis and production method of health drink for treating chronic gastroenteritis |
| CN104862183A (en) * | 2015-06-05 | 2015-08-26 | 辽宁石油化工大学 | Making method for red yeast yellow millet wine |
| CN108315184A (en) * | 2018-04-03 | 2018-07-24 | 史建中 | A kind of alcoholic strength low yellow rice wine and preparation method thereof |
| CN112795452A (en) * | 2019-11-13 | 2021-05-14 | 榆林学院 | Brewing method of highland barley and red date yellow wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107012053A (en) | The brewage process of Rose Essentielle grain wine | |
| CN106047566A (en) | Glutinous rice wine and production technology thereof | |
| CN104293597A (en) | Yellow wine and producing method thereof | |
| CN102851161A (en) | Black fruit beer and production process thereof | |
| CN106350354A (en) | Preparing method for rice wine with flower and fruit aromas | |
| CN108034540A (en) | A kind of rose beer and preparation method thereof | |
| CN103289869A (en) | Coix lacryma-jobi and black tea wine and preparation method thereof | |
| CN104629996A (en) | Wolfberry-added black glutinous rice wine and preparation method thereof | |
| CN103194352B (en) | Rose sweet white wine beverage and preparation method thereof | |
| CN104531458B (en) | The preparation method of rose scent white wine | |
| CN104109600A (en) | Longan and ginger rice wine and preparation method thereof | |
| CN105779198A (en) | Preparation method of bitter gourd and glutinous rice wine | |
| CN107216966A (en) | A kind of blueberry beer and preparation method thereof | |
| CN104152330B (en) | A kind of low alcohol Kiwifruit mulse and preparation method thereof | |
| CN104109601A (en) | Low-alcohol pawpaw honey wine and making method thereof | |
| CN102260617B (en) | Royal jelly specially-produced wine and preparation technology thereof | |
| CN106148158A (en) | A kind of brewing method of mature vinegar | |
| CN106318773A (en) | Preparation technology of potato rice wine | |
| CN107541374A (en) | A kind of tea wine and preparation method thereof | |
| CN104152311A (en) | Mango/coix seed yellow wine and preparation method thereof | |
| CN107338144A (en) | A kind of mulberries beer and preparation method thereof | |
| CN107523460A (en) | A kind of preparation method of yellow rice wine | |
| CN103571715A (en) | Brewing method of brown rice sweet vinasse containing ginseng and astragalus membranaceus | |
| CN106754056A (en) | A kind of pure natural coarse cereals sip the preparation method of wine | |
| CN104152315A (en) | Pineapple-black glutinous rice wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DD01 | Delivery of document by public notice |
Addressee: Liu Minghan Document name: Notification of Passing Preliminary Examination of the Application for Invention |
|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141022 |