CN104336696A - Nectarine and fruit vinegar beverage and preparation method thereof - Google Patents

Nectarine and fruit vinegar beverage and preparation method thereof Download PDF

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Publication number
CN104336696A
CN104336696A CN201310339614.8A CN201310339614A CN104336696A CN 104336696 A CN104336696 A CN 104336696A CN 201310339614 A CN201310339614 A CN 201310339614A CN 104336696 A CN104336696 A CN 104336696A
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China
Prior art keywords
nectarine
fruit vinegar
juice
fruit
fermentation
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CN201310339614.8A
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Chinese (zh)
Inventor
周家华
常虹
熊融
杨柳
李红
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北京市农林科学院
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Priority to CN201310339614.8A priority Critical patent/CN104336696A/en
Publication of CN104336696A publication Critical patent/CN104336696A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a nectarine and fruit vinegar beverage and a preparation method thereof. The beverage is composed of 15-25% fruit vinegar fermentation broth, 25-35% nectarine juice, 1-3% soft white sugar, 4-6% honey and pure water. The preparation method of the nectarine and fruit vinegar beverage includes the following processes such as raw material receiving, cleaning, beating, enzymolysis, colating, clarification, enzyme deactivation, alcoholic fermentation, acetic fermentation, mixing and sterilization. The obtained nectarine and fruit vinegar beverage has a unique flavor and good stability, enriches nectarine processed products, is appropriate to meet modern consumer needs and is of good market prospects.

Description

A kind of nectarine fruit vinegar beverage and preparation method thereof
Technical field
The present invention relates to a kind of nectarine fruit vinegar beverage and preparation method thereof.
Background technology
Nectarine rich in nutritive value, its pulp is crisp, and tender juice is many, sweet and sour taste, has unique fragrance, and local flavor is graceful.The moisture of nectarine, all more than 80%, is the high-quality fruit eaten raw and process.The nutrition that nectarine contains have: the material of the needed by human such as protein, fat, carbohydrate, dietary fiber, vitamin A, carrotene, thiamine, riboflavin, niacin, vitamin C, vitamin E, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, manganese, wherein the content of niacin is only second to red date and oranges and tangerines, in fruit kingdom, occupy the 3rd.
Fruit vinegar be with fruit or Fruit quality leftover bits and pieces for primary raw material, utilize the tart flavour flavouring of a kind of nutritious, the excellent in flavor of modern biotechnology brew.It has the alimentary health-care function of fruit and vinegar concurrently, is the Novel beverage integrating the functions such as nutrition, health care, dietotherapy.Scientific research finds, fruit vinegar has several functions.
The present invention adopts fermentation method to prepare nectarine fruit vinegar beverage, convenient applicable, has effect of beautifying face and moistering lotion, has good development prospect.
Summary of the invention
The object of this invention is to provide a kind of nectarine fruit vinegar beverage and preparation method thereof, adopt fermentation method to prepare nectarine fruit vinegar beverage, convenient applicable, have effect of beautifying face and moistering lotion, enrich the kind of nectarine converted products, the technical scheme of invention is summarized as follows:
(1) raw material is checked and accepted: select 8-9 ripe and without the nectarine fruits of disease and pest as processing raw material;
(2) clean: first with clear water, fruit surface is cleaned up, then nectarine fruits is soaked 5min in the citric acid solution of 0.1%, then rinse well with clear water for subsequent use, artificial stoning;
(3) pull an oar: by the nectarine stripping and slicing of stoning, the ratio being 4:1 according to the mass ratio of nectarine and water adds clear water, and the arabo-ascorbic acid adding 0.1% protects look, making beating after stirring;
(4) enzymolysis: the pectinesterase nectarine pulp after making beating being added 0.04%-0.06%, the cellulase of 0.02%-0.04% is stir enzymolysis 2 hours under the condition of 55 DEG C in temperature;
(5) coarse filtration: used by the nectarine fruit juice after enzymolysis 100 mesh sieve to filter, removing coarse sludge;
(6) clarify: the shitosan nectarine fruit juice after coarse filtration being added 0.1-0.3g/L, bentonite 1-2g/L leaves standstill 2 hours in 50 DEG C, then filters to obtain clarification nectarine fruit juice;
(7) go out enzyme: peach juice is placed in 90 DEG C of ferment treatment 3min that go out, is cooled to room temperature for subsequent use;
(8) alcoholic fermentation: utilize white granulated sugar to adjust to mass ratio for 10-12% the pol of peach juice after clarification, natural ph, the yeast liquid activated is inoculated in and goes out in the nectarine clear juice of enzyme cooling, inoculum concentration mass ratio is 10-14%, stir, sealing is placed in the constant incubator of 30 DEG C carries out alcoholic fermentation, detects a residual sugar amount every 12 hours, terminates fermentation when residual sugar amount drops to below 1%;
(9) acetic fermentation: pH4.0 in adjustment nectarine wine liquid, wine degree 5-7%, then cut-in quality is than the acetic acid bacteria for 10-15%, be placed in 30 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, every 12 hours sampling and measuring sample acidity, until when acidity no longer rises, after stopping fermentation, namely obtain fruit vinegar zymotic fluid;
(10) allocate: in nectarine fruit vinegar beverage quality for 100%, add fruit vinegar zymotic fluid 15-25%, nectarine fruit juice 25-35%, soft white sugar 1-3%, honey 4-6%, remaining with pure water polishing;
(11) sterilizing: 100 DEG C of sterilization 3min, filling bottle, namely obtains product nectarine fruit vinegar beverage product after cooling while hot.
The feature of this technique is: for the crushing juice rate improving nectarine fruit juice uses pectinesterase and cellulase thereof, utilize alcoholic fermentation and acetic fermentation to obtain the zymotic fluid of nectarine fruit vinegar simultaneously, obtain a kind of nectarine fruit vinegar beverage of unique flavor after eventually passing allotment.
Detailed description of the invention
Embodiment 1
1, raw material is checked and accepted: select 8-9 ripe and without the nectarine fruits of disease and pest as processing raw material.
2, clean: first with clear water, fruit surface is cleaned up, then nectarine fruits is soaked 5min in the citric acid solution of 0.1%, then rinse well with clear water for subsequent use, artificial stoning.
3, pull an oar: by the nectarine stripping and slicing of stoning, the ratio being 4:1 according to the mass ratio of nectarine and water adds clear water, and the arabo-ascorbic acid adding 0.1% protects look, making beating after stirring.
4, enzymolysis: the nectarine pulp after making beating is added the pectinesterase of 0.04%, the cellulase of 0.04% is stir enzymolysis 2 hours under the condition of 55 DEG C in temperature.
5, coarse filtration: used by the nectarine fruit juice after enzymolysis 100 mesh sieve to filter, removing coarse sludge.
6, clarify: the shitosan nectarine fruit juice after coarse filtration being added 0.1g/L, bentonite 2g/L leaves standstill 2 hours in 50 DEG C, then filters to obtain clarification nectarine fruit juice.
7, go out enzyme: peach juice is placed in 90 DEG C of ferment treatment 3min that go out, is cooled to room temperature for subsequent use.
8, alcoholic fermentation: utilizing white granulated sugar to adjust to mass ratio the pol of rear for clarification peach juice is 10%, natural ph, the yeast liquid activated is inoculated in and goes out in the nectarine clear juice of enzyme cooling, inoculum concentration mass ratio is 10%, stir, sealing is placed in the constant incubator of 30 DEG C and carries out alcoholic fermentation, detects a residual sugar amount every 12 hours, when residual sugar amount drop to less than 1% time terminate fermentation.
9, acetic fermentation: pH4.0 in adjustment nectarine wine liquid, wine degree 5%, then cut-in quality is than the acetic acid bacteria being 10%, is placed in 30 DEG C, and rotating speed was carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, every 12 hours sampling and measuring sample acidity.Until when acidity no longer rises, after stopping fermentation, namely obtain fruit vinegar zymotic fluid.
10, allocate: in nectarine fruit vinegar beverage quality for 100%, add fruit vinegar zymotic fluid 15%, nectarine fruit juice 35%, soft white sugar 1%, honey 6%, remaining with pure water polishing.
11, sterilizing: 100 DEG C of sterilization 3min, filling bottle, namely obtains product nectarine fruit vinegar beverage product after cooling while hot.
Embodiment 2
1, raw material is checked and accepted: select 8-9 ripe and without the nectarine fruits of disease and pest as processing raw material.
2, clean: first with clear water, fruit surface is cleaned up, then nectarine fruits is soaked 5min in the citric acid solution of 0.1%, then rinse well with clear water for subsequent use, artificial stoning.
3, pull an oar: by the nectarine stripping and slicing of stoning, the ratio being 4:1 according to the mass ratio of nectarine and water adds clear water, and the arabo-ascorbic acid adding 0.1% protects look, making beating after stirring.
4, enzymolysis: the nectarine pulp after making beating is added the pectinesterase of 0.05%, the cellulase of 0.03% is stir enzymolysis 2 hours under the condition of 55 DEG C in temperature.
5, coarse filtration: used by the nectarine fruit juice after enzymolysis 100 mesh sieve to filter, removing coarse sludge.
6, clarify: the shitosan nectarine fruit juice after coarse filtration being added 0.2g/L, bentonite 1.5g/L leaves standstill 2 hours in 50 DEG C, then filters to obtain clarification nectarine fruit juice.
7, go out enzyme: peach juice is placed in 90 DEG C of ferment treatment 3min that go out, is cooled to room temperature for subsequent use.
8, alcoholic fermentation: utilizing white granulated sugar to adjust to mass ratio the pol of rear for clarification peach juice is 11%, natural ph, the yeast liquid activated is inoculated in and goes out in the nectarine clear juice of enzyme cooling, inoculum concentration mass ratio is 12%, stir, sealing is placed in the constant incubator of 30 DEG C carries out alcoholic fermentation, detects a residual sugar amount every 12 hours, terminates fermentation when residual sugar amount drops to below 1%.
9, acetic fermentation: pH4.0 in adjustment nectarine wine liquid, wine degree 6%, then cut-in quality is than the acetic acid bacteria being 13%, is placed in 30 DEG C, and rotating speed was carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, every 12 hours sampling and measuring sample acidity.Until when acidity no longer rises, after stopping fermentation, namely obtain fruit vinegar zymotic fluid.
10, allocate: in nectarine fruit vinegar beverage quality for 100%, add fruit vinegar zymotic fluid 20%, nectarine fruit juice 30%, soft white sugar 2%, honey 5%, remaining with pure water polishing.
11, sterilizing: 100 DEG C of sterilization 3min, filling bottle, namely obtains product nectarine fruit vinegar beverage product after cooling while hot.
Embodiment 3
1, raw material is checked and accepted: select 8-9 ripe and without the nectarine fruits of disease and pest as processing raw material.
2, clean: first with clear water, fruit surface is cleaned up, then nectarine fruits is soaked 5min in the citric acid solution of 0.1%, then rinse well with clear water for subsequent use, artificial stoning.
3, pull an oar: by the nectarine stripping and slicing of stoning, the ratio being 4:1 according to the mass ratio of nectarine and water adds clear water, and the arabo-ascorbic acid adding 0.1% protects look, making beating after stirring.
4, enzymolysis: the nectarine pulp after making beating is added the pectinesterase of 0.06%, the cellulase of 0.02% is stir enzymolysis 2 hours under the condition of 55 DEG C in temperature.
5, coarse filtration: used by the nectarine fruit juice after enzymolysis 100 mesh sieve to filter, removing coarse sludge.
6, clarify: the shitosan nectarine fruit juice after coarse filtration being added 0.3g/L, bentonite 1g/L leaves standstill 2 hours in 50 DEG C, then filters to obtain clarification nectarine fruit juice.
7, go out enzyme: peach juice is placed in 90 DEG C of ferment treatment 3min that go out, is cooled to room temperature for subsequent use.
8, alcoholic fermentation: utilizing white granulated sugar to adjust to mass ratio the pol of rear for clarification peach juice is 12%, natural ph, the yeast liquid activated is inoculated in and goes out in the nectarine clear juice of enzyme cooling, inoculum concentration mass ratio is 14%, stir, sealing is placed in the constant incubator of 30 DEG C carries out alcoholic fermentation, detects a residual sugar amount every 12 hours, terminates fermentation when residual sugar amount drops to below 1%.
9, acetic fermentation: pH4.0 in adjustment nectarine wine liquid, wine degree 7%, then the acetic acid bacteria of cut-in quality than 15%, is placed in 30 DEG C, and rotating speed was carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, every 12 hours sampling and measuring sample acidity.Until when acidity no longer rises, after stopping fermentation, namely obtain fruit vinegar zymotic fluid.
10, allocate: in nectarine fruit vinegar beverage quality for 100%, add fruit vinegar zymotic fluid 25%, nectarine fruit juice 25%, soft white sugar 3%, honey 4%, remaining with pure water polishing.
11, sterilizing: 100 DEG C of sterilization 3min, filling bottle, namely obtains product nectarine fruit vinegar beverage product after cooling while hot.
More than describe implementation method of the present invention in detail, but this is only the example lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, the professional in field belonging to any all according to the description of technical scheme of the present invention and better case study on implementation thereof, can make various possible equivalent change or replacement, but all these change or replace the protection domain that all should belong to claim of the present invention.

Claims (2)

1. a preparation method for nectarine fruit vinegar beverage, is characterized in that:
(1) raw material is selected: select without disease and pest, 8-9 maturated oil Peach fruits as processing raw material;
(2) clean: first with clear water, fruit surface is cleaned up, then nectarine fruits is soaked 5min in the citric acid solution of mass concentration 0.1%, then rinse well with clear water, stoning;
(3) pull an oar: by the nectarine stripping and slicing of stoning, the ratio being 4:1 according to the mass ratio of nectarine and water adds clear water, and the arabo-ascorbic acid adding nectarine and water quality 0.1% protects look, is beaten into nectarine pulp after stirring;
(4) enzymolysis: add in the nectarine pulp after making beating by the pectinesterase of nectarine pulp quality 0.04-0.06%, the cellulase of 0.02-0.04% is stir enzymolysis 2 hours under the condition of 55 DEG C in temperature;
(5) coarse filtration: filter the nectarine fruit juice after enzymolysis by 100 mesh sieve, removing coarse sludge;
(6) clarify: by the shitosan of 0.1-0.3g/L, bentonite 1-2g/L adds in the nectarine fruit juice after coarse filtration, leave standstill 2 hours at 50 DEG C, then filter to obtain clarification nectarine fruit juice;
(7) go out enzyme: nectarine juice is placed in 90 DEG C of ferment treatment 3min that go out, is cooled to room temperature;
(8) alcoholic fermentation: the white granulated sugar of clarified oil peach juice quality 10-12% is joined in clarified oil peach juice, the yeast liquid activated is inoculated in the cooled nectarine clear juice of the enzyme that goes out, inoculation quality is 10-14%, stir, sealing is placed in the constant incubator of 30 DEG C carries out alcoholic fermentation, detect a residual sugar amount every 12 hours, terminate fermentation when residual sugar amount drops to below 1%;
(9) acetic fermentation: pH4.0 in adjustment nectarine wine liquid, wine degree 5-7%, then cut-in quality is than the acetic acid bacteria for 10-15%, be placed in 30 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, every 12 hours sampling and measuring sample acidity, until when acidity no longer rises, after stopping fermentation, namely obtain fruit vinegar zymotic fluid;
(10) allocate: in nectarine fruit vinegar beverage weight 100%, add fruit vinegar zymotic fluid 15-25%, nectarine fruit juice 25-35%, soft white sugar 1-3%, honey 4-6%, remaining with pure water polishing;
(11) sterilizing: 100 DEG C of sterilization 3min, filling bottle, namely obtains product nectarine fruit vinegar beverage product after cooling while hot.
2. a nectarine fruit vinegar beverage, is characterized in that: preparation method's preparation according to claim 1.
CN201310339614.8A 2013-08-06 2013-08-06 Nectarine and fruit vinegar beverage and preparation method thereof CN104336696A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104974920A (en) * 2015-06-12 2015-10-14 广西大学 Tomato-nectarine fruit vinegar processing technology
CN104974921A (en) * 2015-06-12 2015-10-14 广西大学 Nectarine fruit vinegar and preparation method thereof
CN105838574A (en) * 2016-06-17 2016-08-10 沈阳农业大学 Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar
CN106047646A (en) * 2016-08-12 2016-10-26 韦志春 Nectarine fruit vinegar and preparation method thereof
CN106047645A (en) * 2016-08-12 2016-10-26 韦志春 Juicy peach vinegar and preparation method thereof
CN107164205A (en) * 2017-05-23 2017-09-15 百色学院 A kind of brew method of holy girl's fruit vinegar
CN107897595A (en) * 2017-10-31 2018-04-13 当涂县瑞龙果树种植专业合作社 A kind of preparation method of the inoxidizability fruit juice for juice of my pomegranate enzymolysis peach juice compounding of fermenting
CN108041386A (en) * 2017-12-29 2018-05-18 南阳师范学院 A kind of preparation method of naturally raw fragrant nectarine fermented beverage
CN108117963A (en) * 2016-11-30 2018-06-05 温传雷 A kind of production method of sweet tea peach vinegar

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CN100999706A (en) * 2007-01-10 2007-07-18 仲恺农业技术学院 Process of making aromatic vinegar by banana
CN101348762A (en) * 2008-09-02 2009-01-21 沈阳农业大学 Preparation of Nanguo pear vinegar
CN103351996A (en) * 2013-07-12 2013-10-16 潘剑峰 Production method for wax apple fruit vinegar

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CN100999706A (en) * 2007-01-10 2007-07-18 仲恺农业技术学院 Process of making aromatic vinegar by banana
CN101348762A (en) * 2008-09-02 2009-01-21 沈阳农业大学 Preparation of Nanguo pear vinegar
CN103351996A (en) * 2013-07-12 2013-10-16 潘剑峰 Production method for wax apple fruit vinegar

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104974920A (en) * 2015-06-12 2015-10-14 广西大学 Tomato-nectarine fruit vinegar processing technology
CN104974921A (en) * 2015-06-12 2015-10-14 广西大学 Nectarine fruit vinegar and preparation method thereof
CN105838574A (en) * 2016-06-17 2016-08-10 沈阳农业大学 Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar
CN106047646A (en) * 2016-08-12 2016-10-26 韦志春 Nectarine fruit vinegar and preparation method thereof
CN106047645A (en) * 2016-08-12 2016-10-26 韦志春 Juicy peach vinegar and preparation method thereof
CN108117963A (en) * 2016-11-30 2018-06-05 温传雷 A kind of production method of sweet tea peach vinegar
CN107164205A (en) * 2017-05-23 2017-09-15 百色学院 A kind of brew method of holy girl's fruit vinegar
CN107164205B (en) * 2017-05-23 2020-03-03 百色学院 Brewing method of cherry tomato vinegar
CN107897595A (en) * 2017-10-31 2018-04-13 当涂县瑞龙果树种植专业合作社 A kind of preparation method of the inoxidizability fruit juice for juice of my pomegranate enzymolysis peach juice compounding of fermenting
CN108041386A (en) * 2017-12-29 2018-05-18 南阳师范学院 A kind of preparation method of naturally raw fragrant nectarine fermented beverage

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